Over 35 years experience, providing smoke flavour solutions to the food industry
Need innovative food, water and horticultural treatments?
NATURAL SMOKE APPLICATIONS
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.
ADVANTAGES COMPARED TO TRADITIONAL SMOKING
• 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
APPLICATION - SMOKE FLAVOUR
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.
EXTERNAL APPLICATION - LIQUID SMOKES
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.
INTERNAL APPLICATION - LIQUID SMOKES
Internal Liquid 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.
These types of liquid smokes are suitable for adding into emulsion, brines and sauces.
DIRECT ADDITION - SMOKE FLAVOUR
Smoke powders are ideal for enhancing the natural flavour of food and can be easily applied directly to the surface or into emulsion.
Smoke powders are also suitable for blending with snack seasonings, meat rubs, stuffing, dry curing mixes and vegan preparations.
DIRECT ADDITION - SMOKE & GRILL OIL
Smoke and grill oils provide a smoky meat or grill flavour without the colour formation.
Both oils are suitable for applying to snack foods, cheese, dry sausage, canned fish, canned vegetable and any oil-based product.
Browning agents offer products a rich golden roasted appearance without extensive cooking times or impacts to the flavour profile. Browning agents are a natural sugar base ingredient easily applied to the surface of poultry, roasted meats, breaded items, cheese, fish and microwaveable meals.
- Easy to apply
- Controlled and consistent colour
- Diverse range of cooking methods
Atomizing: 100% undiluted
Dipping & Drenching: Dilute 20-80% with water, dependant on desired colour formation
Spraying: Dilute 5-20% with water, depending on desired colour formation
Cooking Water: 5-10% added to the cooking water
Smoke and smoke flavourings have high anti-microbial properties against bacteria, mould and yeasts.
The various components in smoke can show various properties, but the average composition is very effective.
It is possible to dilute and isolate certain fractions with higher anti-microbial properties and at the same time lower the flavour impact if required. The flavour can be applied externally by atomizing, drenching and spraying or directly into packaging prior to sealing.
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