INDUCED MATURATION
EMULSIFY + INFUSE = waves
INDUCED MATURATION EXPLAINED
Induced Maturation is our revolutionary patented process using Focused Ultrasounds Waves to enhance the physical properties of raw ingredients, retaining moisture reducing shrinkage causing increased product yield, while tenderizing.
EMULSIFY & INFUSING PROCESS
The ultrasound waves creates a high vibration micro explosion causing immiscible liquids to form stable emulsion. The entire process is performed between 35ºF to 85ºF.
Induced Maturation, does not cook any raw ingredients!
Using waveco® and it’s ground-breaking technology of high frequency ultrasound technology creates a “molecular-explosion” of the liquid particles causing them to bind and emulsify without cooking. Chocolate ganache remains in constant stability even when cooled.
Induced oils, syrups, or vinegar with any flavor and no additional additives or enhancements needed.