Has anyone any ideas on how we can achieve a darker cook on our cooked bacon flakes.
The process is - meat is tumbled and stuffed into rolls - frozen in a blast freezer and then tempered to -10°C - sliced at 14-16mm and cooked at 250°C cooled in the blast chill then put in the dicer to be made into flakes.
A customer has requested the darker cook. Our oven is conveyor oven with 4 plates 2 on top and 2 on the bottom each sitting around 250°C. Some one has suggested 'double cook' but that would involve bringing the cooked bacon back into the low risk side and the thought has made me extremely nervous to say the least so that idea was immediately threw out.
Its being cooked as slow as the oven will allow.
All thoughts would be greatly appreciated
Thanks a mill