Charcuterie - Humidity Solutions · Charcuterie Recent years have seen a growing number of British...
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www.humiditysolutions.co.uk Charcuterie Recent years have seen a growing number of British producers entering the charcuterie and cured meats market, and the quality and variety of products is expanding rapidly. Many producers are existing farmers or butchers who have diversified, but the market has also attracted people with quite different prior experience. Humidity Solutions has had the pleasure of being involved in a number of projects. David Richards started Capreolus Fine Foods in Dorset when his wife suggested that there was an opportunity to turn his hobby and passion into a business. He now produces delicious charcuterie for a wide variety of restaurants and lovers of fine food, with unique products such as Rampisham Tingler Salami and lightly smoked Mutton. The manufacturing facility includes a smoker and production rooms with tightly controlled conditions to achieve consistent, top quality results. David uses a combination of temperature and humidity control with the humidity levels desired being generated by either a humidifier or dehumidifier to overcome the vagaries of the British weather. The dehumidifier is generally a desiccant unit due to the low temperatures that the product is being kept at - typically 10-12C - with humidity of 70-80%rh. Wet meat gives off moisture, so the rooms are required to be dried with the dehumidifier so as not to let mould develop on the outer surfaces. The Cotes 300 m³/hr Desiccant dehumidifier was the unit of choice based on the moisture to be extracted and the airflow required in the space. The photograph shows the unit in this instance being floor mounted at the far end, with the wet exhaust air being ducted out of the cold store. Where humidification is required, Vapac’s LE range of electrode boiler humidifiers are typical for this type of application, as they can provide controlled moisture delivery in relatively small volumes into the production areas. These units are commonly installed outside the space with the steam piped into the cold rooms, with distribution being provided by the air conditioning fans.
Transcript of Charcuterie - Humidity Solutions · Charcuterie Recent years have seen a growing number of British...
www.humiditysolutions.co.uk
Charcuterie
Recent years have seen a growing number of British producers entering the charcuterie and cured meats market, and the quality and variety of products is expanding rapidly. Many producers are existing farmers or butchers who have diversified, but the market has also attracted people with quite different prior experience. Humidity Solutions has had the pleasure of being involved in a number of projects.
David Richards started Capreolus Fine Foods in Dorset when his wife suggested that there was an opportunity to turn his hobby and passion into a business. He now produces delicious charcuterie for a wide variety of restaurants and lovers of fine food, with unique products such as Rampisham Tingler Salami and lightly smoked Mutton.
The manufacturing facility includes a smoker and production rooms with tightly controlled conditions to achieve consistent, top quality results. David uses a combination of temperature and humidity control with the humidity levels desired being generated by either a humidifier or dehumidifier to overcome the vagaries of the British weather.
The dehumidifier is generally a desiccant unit due to the low temperatures that the product is being kept at - typically 10-12C - with humidity of 70-80%rh. Wet meat gives off moisture, so the rooms are required to be dried with the dehumidifier so as not to let mould develop on the outer surfaces.
The Cotes 300 m³/hr Desiccant dehumidifier was the unit of choice based on the moisture to be extracted and the airflow required in the space. The photograph shows the unit in this instance being floor mounted at the far end, with the wet exhaust air being ducted out of the cold store.
Where humidification is required, Vapac’s LE range of electrode boiler humidifiers are typical for this type of application, as they can provide controlled moisture delivery in relatively small volumes into the production areas. These units are commonly installed outside the space with the steam piped into the cold rooms, with distribution being provided by the air conditioning fans.
Tempus food founders - Dhruv Baker and Tom Whitaker – are chefs who combined their knowledge and love of food with excellent butchery skills to venture out into the production of charcuterie in 2017.
In an age where provenance and ethics are of increasing importance in determining consumer choice, Tempus Foods stands by its belief that size, age and lifestyle are the driving factors behind great charcuterie, and they buy solely ex-breeding sows and ex-dairy cows. They are proud to practise whole animal butchery, meaning that every part of the animal is used to make their products, and the product range is based on that ethos.
The Vapac electrode boiler steam humidifier was the product of choice for Tempus Foods, and they also have a 300m³/hr desiccant dehumidifier to achieve the humidity reduction when the product is freshly made and giving off larger quantities of moisture. Control is via a Neptronic wall mounted controller which provides a small dead band to ensure the two machines work as a single humidity control system in response to one humidity set point.
Humidity Solutions are proud to have been sponsors of the British Charcuterie Live awards since their inauguration in 2018, and last year presented our sponsored prize of Best New Product to Marc Dennis of Duchy Charcuterie for his Spalla at the BBC Countryfile Live show at Blenheim Palace. Tempus Foods have achieved star awards in both years, and last year their Achari Spiced Salami won both Champion Product and Best Heritage Product 2019.
In addition to our continuing support for British Charcuterie Live, Humidity Solutions has also become a Commercial Member of The Charcuterie Board, a sector wide association for all cured meat producers, allied business and enthusiasts, to provide a forum for sharing knowledge and expertise.
