ABJ Catering
ABJ are a bespoke catering and event planning company based in Nottingham. They approached the FIC to help them to understand the process of creating cook- or reheat-from-frozen products, to enable greater efficiency and a wider variety of product offerings. As one of their most popular dishes, they decided to prioritise the development of a reheat-from-frozen potato dauphinoise product, which could be frozen in individual portions to reheat when needed.
Image credit: ABJ Catering
Jess was a total pleasure to work with. She brought a calm, clear energy to the project and made what could have been a complex process feel really accessible. Her support and expertise were spot on – from helping us develop a brilliant reheat-from-frozen dauphinoise to showing us how to apply the same thinking across our wider menu. The work’s already making a difference to how we grow and operate as a business, and we wouldn’t hesitate to work with her again.
Project brief
- Develop a recipe and process for a reheat-from-frozen potato dauphinoise product with good freeze-thaw stability, and sensory attributes comparable to the fresh product when reheated.
- Communicate the science behind the development of cook- or reheat-from-frozen products, to enable the company to transfer this to other products in their range.
The response
- Research was conducted to assess the impact of freezing and reheating on the potato dauphinois and evaluate methods to reduce this impact through processing and the selection of functional ingredients. This research was translated into a clear, summarised explanation, which was communicated to the business through a report, and over a series of practical development days.
- Four practical development days were conducted at the University of Nottingham’s Food Processing Facility, which members of the ABJ team attended. Multiple recipes were trialled initially, which the team and the FIC technologist refined to one final recipe. The process was also demonstrated and explained to the team through these interactive development days.
Benefit to the business
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The ABJ team are currently expanding their premises to cater for increased demand, with multiple large fridge and freezer units being installed, including a blast chiller. Therefore, the development of this product has come at an important time for the business, and aligns with their business plans.
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Through the practical development days, the team were able to develop their understanding of the process behind creating cook or reheat-from-frozen products, which can be transferred to other products in their portfolio. This will enable expansion into other areas of catering, and increase the efficiency of their business. Through using the equipment at the University of Nottingham, the team have identified pieces of kit that they would like to purchase, which will enable them to produce cook or reheat-from-frozen versions of other popular dishes.