Over 35 years experience, providing smoke flavour solutions to the food industry
Need innovative food, water and horticultural treatments?
FOOD - CLEAN SMOKE CHOICES
Over 35 years experience, providing smoke flavour
solutions to the food industry
Advantages of smoke flavouring vs traditional smoking
Grayson Australia’s liquid smoke flavours are a direct result of condensing, clean wood smoke vapour with water via a closed loop manufacturing process, to produce a range of high-quality smoke flavours without the emissions to atmosphere.
Additionally, liquid smoke has the benefit of acting as both an antioxidant and anti-microbial agent, assisting in preserving food and extending shelf life.
+ Shorter production time and higher yields
+ Greater consistency of colour and flavour
+ Adjustable flavour and colour options
+ No tar deposits in the smoking chamber
+ Less cleaning costs
+ No wood or open flame in production areas
+ Reduced emissions and chemical use
+ Extended shelf life
+ Sustainably sourced
All food grade ingredients blended or manufactured by Grayson Australia are certified Halal and Kosher and suitable for vegan preparations.
KEY BENEFITS
+ Improved productivity and efficiency
+ Environmentally friendly
+ Greater consistency in colour and flavour
+ Adjustable flavour strengths and profiles
+ Versatile application
+ Longer shelf life
APPLICATION - SMOKE FLAVOUR
PRINCIPAL APPLICATIONS
+ Sauces
+ Marinades and rubs
+ Seasonings and snacks
+ Plant based products
+ Processed meats and snacks
+ Convenience foods
+ Pet food treats and seafood
ATOMIZING LIQUID SMOKES
Atomizing with liquid smoke is a commercially viable option to replicate traditional smoking methods. Pressurised air is used to vaporize the condensed liquid smoke to create the same smoke environment as a smokehouse, without burning actual wood.
This process is similar to traditional smoking, however offers a reduced processing time, greater flavour and colour consistency, while producing higher end yields, without emissions to atmosphere. These liquid smokes are suitable for applying to meat, seafood, poultry and vegan preparations.
Application Rate: 100% undiluted.
DIRECT ADDITION - SMOKE & GRILL OIL
Smoke and grill oils provide a smoky meat or grill flavour without the colour formation.
These products give you the flavour of smoke without the colour formation. With a unique, subtle smoke flavour and natural antioxidant properties, smoke oils are particularly popular in snack foods, cheeses, dry sausages, canned foods and canned vegetable dishes where a smoke flavour is desired.
Application Rate: Direct addition: 0.2 – 2.0g per kg finished product.
DIRECT ADDITION - SMOKE POWDERS
Grayson’s dry smoke powders are ideal for enhancing the natural flavour of food. Smoke powders can be easily applied directly to the surface or as an emulsion and are suitable for blending with snack seasonings,
meat rubs, stuffings and dry curing mixes.
Application Rate: 0.5 -1.5g per kg finished product.
BROWING AGENT (GOLDEN ROAST)
Golden Roast offers products a rich roasted appearance without extensive cook time or impact on flavour profile. Application can be on poultry, roasted meats, bakery items, fish and microwaveable products.
Browning agents are a natural sugar base ingredient easily applied to the surface of poultry, roasted meats, breaded items, cheese, fish and microwaveable meals.
Application Rate: 1 part Golden Roast to 2 parts water.
ANTIMICROBIALS - SYRINGOL
NATURAL MICROBIAL INHIBITOR - White Lightning is a natural antimicrobial agent
with no E number, proven to inhibit bacterial growth upon application to offer increased shelf life and to improve overall product quality. White Lightning can be easily applied to fresh meat, poultry, seafood and smallgoods.
KEY BENEFITS
+ All natural product
+ Easy to apply
+ Cost effective
+ No impact on flavour or nutritional value
Application Rate: Spraying and Dipping: dilute 50% with water.
Atomizing: 100% undiluted
EXTERNAL SMOKE
External liquid smokes are highly economical and can be easily applied by showering, drenching or dipping, offering shorter processing times and a decrease in cook shrinkage. This method of application is environmentally friendly, providing opportunity to recycle and minimize the use of harsh chemicals.
These types of liquid smokes offer flavour, colour and preserving qualities, which can be tailored to meet specific product requirements. They are a suitable application for meat, poultry, seafood, jerky and vegan preparations.
Application Rate: 1 part smoke to 2 parts water.
INTERNAL SMOKE
These smokes are highly effective when applied internally to increase smoke flavour consistency throughout the product and to ensure no premature loss of nitrates or effect on binding properties.
Application Rate: Emulsion 0.2-0.5g per kg..
Pumping pickle 1-2% by volume.
Atomizing with liquid smoke is a commercially viable option to replicate traditional smoking methods. Pressurised air is used to vaporize the condensed liquid smoke to create the same smoke environment as a smokehouse, without burning actual wood.
This process is similar to traditional smoking, however offers a reduced processing time, greater flavour and colour consistency, while producing higher end yields, without emissions to atmosphere. These liquid smokes are suitable for applying to meat, seafood, poultry and vegan preparations.
Application Rate: 100% undiluted.
Read More
These smokes are highly effective when applied internally to increase smoke flavour consistency throughout the product and to ensure no premature loss of nitrates or effect on binding properties. Application Rate: Emulsion 0.2-0.5g per kg..
Pumping pickle 1-2% by volume.
Read More
External liquid smokes are highly economical and can be easily applied by showering, drenching or dipping, offering shorter processing times and a decrease in cook shrinkage. This method of application is environmentally friendly, providing opportunity to recycle and minimize the use of harsh chemicals.
These types of liquid smokes offer flavour, colour and preserving qualities, which can be tailored to meet specific product requirements. They are a suitable application for meat, poultry, seafood, jerky and vegan preparations.
Application Rate: 1 part smoke to 2 parts water.
Read More
Smoke and grill oils provide a smoky meat or grill flavour without the colour formation. These products give you the flavour of smoke without the colour formation. With a unique, subtle smoke flavour and natural antioxidant properties, smoke oils are particularly popular in snack foods, cheeses, dry sausages, canned foods and canned vegetable dishes where a smoke flavour is desired.
Application Rate: Direct addition: 0.2 – 2.0g per kg finished product.
Read More
Grayson’s dry smoke powders are ideal for enhancing the natural flavour of food. Smoke powders can be easily applied directly to the surface or as an emulsion and are suitable for blending with snack seasonings, meat rubs, stuffings and dry curing mixes.
Application Rate: 0.5 -1.5g per kg finished product.
Read More
Golden Roast offers products a rich roasted appearance without extensive cook time or impact on flavour profile. Application can be on poultry, roasted meats, bakery items, fish and microwaveable products. Browning agents are a natural sugar base ingredient easily applied to the surface of poultry, roasted meats, breaded items, cheese, fish and microwaveable meals.
Application Rate: 1 part Golden Roast to 2 parts water.
Read More
NATURAL MICROBIAL INHIBITOR - White Lightning is a natural antimicrobial agent with no E number, proven to inhibit bacterial growth upon application to offer increased shelf life and to improve overall product quality. White Lightning can be easily applied to fresh meat, poultry, seafood and smallgoods.
KEY BENEFITS
+ All natural product
+ Easy to apply
+ Cost effective
+ No impact on flavour or nutritional value
Application Rate: Spraying and Dipping: dilute 50% with water. Atomizing: 100% undiluted
Read More
External smoke application offers flavour, colour and preservation qualities. This would include hams, sausages, poultry, seafood and jerky.
These smokes are highly effective when applied internally to increase smoke flavour consistency throughout the product and to ensure no premature loss of nitrates or effect on binding properties.
Grayson’s dry smoke powders are ideal for enhancing the natural flavour of food. Smoke powders can be easily applied directly to the surface or as an emulsion and are suitable for blending with snack seasonings, meat rubs, stuffing’s and dry curing mixes.
These products give you the flavour of smoke without the colour formation. With a unique, subtle smoke flavour and natural antioxidant properties, smoke oils are particularly popular in snack foods, cheeses, dry sausages, canned foods and canned vegetable dishes where a smoke flavour is desired.
Golden Roast offers products a rich roasted appearance without extensive cook time or impact on flavour profile. Application can be on poultry, roasted meats, bakery items, fish and microwaveable products.
Smoke naturally has high anti-microbial properties against bacteria. This makes smoke a clean safe product to prevent bacteria in meat products without the need for chemicals, increasing production efficiencies and shelf life.
Want a trial? Order a FREE sample*? T&C’s apply. *(Not available for Biochar and Vibrex)