Paul Hunt, new product development chef, Classic Cuisine, told FoodProductionDaily the firm prides itself on hand finished products and this is what gives it a competitive edge.
“The types of equipment we use include packaging technology and a thermoform pouch machine for our sous vide style products,” he said.
Hand finished products
“Our ability to create bespoke products that are hand finished is what sets us apart from our competitors.”
The customized range of equipment allows the production team to make bespoke food products, such as short pastry or pastry infused with flavours such as pistachio, herbs and seasonings.
The 26,000 square foot factory, in Northampton, UK, has an Omet mixer to make fillings and toppings and Glyco coolers for rapid cooling of fillings and sauces.
There is also a Thermo former, that produces plastic sous vide packages, a flow wrapping machine for individual product wrapping and various ovens used for baking pastries and finishing products.
Turkey meals continued growth
“This year we have seen a continued growth with our traditional turkey meals, the most popular being the turkey tornado topped with a festive blend of zesty orange, cranberry and chestnut wrapped in bacon,” added Hunt.
“We have also had an increased interest in our vegetarian dishes. For example this year our range includes a fennel, cranberry and chestnut roast served with a cranberry relish and a mushroom and artichoke Wellington.”
Classic Cuisine can also create bespoke dishes and adjust its machines based on customer requirements. Its hand finishing techniques allow them to add individual components to its product lines.
Classic Cuisine was established in 1990 and is a frozen ready meal company that has been manufacturing meals for the food service industry including bars, restaurants, pubs and catering firms. It produces over six million meals a year.