Century-Old Japanese Sauce Brand Visits Bolaike Seeking Freeze-Drying Solutions for Miso and Mirin

Century-Old Japanese Sauce Brand Visits Bolaike Seeking Freeze-Drying Solutions for Miso and Mirin

A high-end Japanese seasoning company with a century-old sauce recipe heritage recently visited the headquarters of Jiangsu Bolaike for a technical review and equipment selection discussion focused on freeze-drying traditional sauces such as miso and mirin. The client's brand is positioned at the premium end of the market and holds strict requirements for finished product quality. The visit reflected the client's interest in Bolaike's position in the domestic food freeze-drying sector as a well-known industrial freeze-drying equipment manufacturer.

Equipment Recommendations for Flavor Retention and Product Quality

To meet the client's requirements for flavor retention and product quality, Bolaike recommended two models from its Xinshidai brand. Xinshidai is a well-known brand of small freeze dryers in the domestic market, and its 1-square-meter silicone-oil small freeze dryer uses a distinctive structure with a separate material chamber and cold trap chamber, representing a compact adaptation of industrial-grade equipment.

1-Square-Meter Silicone-Oil Small Freeze Dryer

The unit is equipped with thick radiant plates and an industrial-grade silicone oil circulation system. The material tray uses direct-contact cooling to quickly pre-freeze the material, freezing the sauce through in a short time and helping to preserve the complex flavor compounds found in miso and mirin. The temperature difference across the shelf is kept very small, which helps avoid localized high temperatures that could break down flavor compounds.

10-Square-Meter Mid-Sized Freeze Dryer

For the client's subsequent small-batch production needs, Bolaike also recommended a 10-square-meter mid-sized freeze-drying unit. This equipment is fitted with dual-layer radiant plates with independent hot and cold circuits, keeping the shelf temperature difference within ±1℃, supporting higher finished product quality and more complete flavor retention. The unit has a footprint of only 11 square meters and uses a modular cabin design for easy layout in a laboratory setting, requiring only a water and power connection to operate. The equipment also includes a residual-cold recovery design and an intelligent control system, which can reduce energy use by 20% to 30% compared with conventional equipment.

A Track Record in Food Freeze-Drying

Bolaike holds a large number of patents in the domestic food freeze-drying equipment sector, and its product line covers the full range of needs from laboratory research and development to industrial-scale production. The visit from this century-old Japanese sauce brand further reflects Bolaike's technical capabilities and international reach in the freeze-drying of premium seasonings.

Get In Touch

If you have equipment needs for freeze-drying food ingredients or seasonings, we welcome you to contact Bolaike for technical consultation and sample trials.