Food innovation with industry-leading expertise and equipment
We work closely with our customers to develop their menu and unlock opportunities they never thought possible. We assist in creating new products and adapting recipes to extend shelf-life and improve quality.
Foods that require the most development are those that are negatively affected by sustained heating. With our extensive knowledge of ingredient characteristics, we’re able to achieve solutions, within a product’s recipe, to many of these issues.
Hot-holding bread can be very challenging. It will quickly dry out, degrade and even become soggy, in the wrong conditions and packaging. We know the correct changes to bread recipes in order to maintain the integrity and freshness of your products, for longer.
We have worked tirelessly to find answers to hot-holding even the most delicate of products. The combination of this hard work and our unique technology means that you will be able to hold French fries for 90 minutes, as fresh and crisp as the moment they were made.
Eggs are another challenge for hot food operators, but we’ve mastered the art. Thanks to a consistent temperature, it is possible to hold a poached egg in Flexeserve® units, and maintain a beautiful runny yolk, for two hours.
Our customers benefit from a menu consulting service that offers tailored solutions to identifying sales opportunities, expanding day-part menus, as well as introducing a new grab and go offering. We can also work with you to develop seasonal menu items, new breakfast ideas, lunch and dinner to-go options that push the boundaries of what you have tried before.
With Flexeserve Solution®, we offer so much more than menu development. Customers receive an all-encompassing service that includes packaging optimisation, cook method guidance and operational support to enable hot-holding to be a success, whatever is on the menu.
Getting the right combination of product, packaging, store operation and equipment is crucial to achieving the high standards that our customers expect.