New Arrival January 2016
Pesto Princess Have added a New Ingredient Basil Pesto
CLASSIC BASIL PESTO REFORMULATION
We have taken a decision to reformulate and refresh our Classic Basil Pesto, guided by the many chefs who use our product in restaurants across South Africa. We have received requests for a smoother, creamier and more spreadable product, with the same high flavour delivery and glorious fresh green colour as the current formula.
As you can imagine, this represented something of a challenge to our NPD team 😉
Finally, our trials are complete, and we would like to introduce you to this new formulation which includes roasted onion as a brand new ingredient. We believe this new formula to be an improvement on the previous one in terms of flavour, texture and colour.
Please note that the product specification can be supplied upon request. The new and improved formulation will be Halaal certified and we are currently awaiting the final paperwork.
Looking forward to a delicious journey ahead with the new and improved recipe!
Countess Caitlin Smith
Royal Sales Manager
073 924 0844
T 021 709 0915 | F 021 709 0524
Unit B, Enterprise Village, Capricorn Drive,
Capricorn Business Park, Muizenberg 7945
24 July 2015
Diced Mozzarella available Just Island Foods …mozzarella diced is a stretched curd cheese made from pasteurized milk.
It’s typical melting and browning properties are well appreciated…
8 July 2015
Retief – Martin – Andrew – Fred
To all our valued customers:
After 5 years with Just Island Foods, Martin Kelsey has for personal family reasons relocated to KZN.
We wish Martin well and thank him for the great contribution he made to JIF.
Retief Visser has joined JIF as a shareholder and Director, and he brings valuable experience in sales, finance and general management to our business.
We look forward to further growth and expansion of our product range, continued attention to our customer’s needs, and we thank you all for your support of our business.
Sincerely, Andrew Ing, Fred Smit, Retief Visser.
18 February 2015
In order to manage quality and temperature control better on some products, we will in future not be selling single trays of eggs, but rather boxes of 6 trays (15 dozen). We have discontinued the larger 12 tray (30 dozen boxes). We will be absorbing the slight price increase ourselves. The same applies to all Fairview cheeses – from tomorrow we will only sell Brie, Camembert, Blue Rock and Chevin in packs of 6. This will minimize damage in handling and result in a better product to you at the same price.
Fish can be kept fresh up to 5 days in flake ice if kept at a consistent temp. of +/- 1 Degree C.
Freshness can be checked by ;
Eyes should be clear and translucent and not sunken and dull.
Gills should be red and clean and not brown and slimy.
Skin should be moist ,shiny with a slight mucus covering.ie. Fresh Kingklip will always be covered in slime.
Flesh should be firm and springy when pressed.
Belly flaps should always be checked .Sometimes fish is left with the innards in and this can cause serious problems if the fish has been feeding on anchovy or krill in warm water.
Smell should have a neutral fresh sea smell in gill and stomach cavity.
Temp. should be as close to zero as possible.
Perfectly cooked fish is moist and has a delicate flavor – overcooking is the most prevalent cooking error. Fish is done when the flesh has just begun to turn from translucent to opaque and is firm but still moist. It should flake easily when tested with a fork.
The 10-Minute Rule or Canadian Cooking Method is one way to cook fish by conventional methods including grilling, broiling, poaching, steaming, sautéing, microwaving, en papillotte, planking, and baking (at 400F to 450F). Here is how to use the 10 Minute Rule:
- Measure the fish at its thickest point. If the fish is stuffed or rolled, measure after stuffing or rolling.
- Cook fish about 10 minutes per inch, turning it halfway through the cooking time. For example, a 1-inch fish steak should be cooked 5 minutes on each side for a total of 10 minutes. Pieces less than 1/2 inch thick do not have to be turned over. Test for doneness. Flake with a fork. Fish should reach an internal temperature of 145 degrees.
- Add 5 minutes to the total cooking time for fish cooked in foil or in sauce.
- Double the cooking time for frozen fish that has not been defrosted. Use this rule as a general guideline since fillets often don’t have uniform thickness.
Just Island Foods
In order to maximise frying oil usage legally as well as obtaining good fried food quality, the following Frying Tips should be adhered to:
Start-up: Always heat frying oil (refers to any type of well refined frying fat and oil collectively) to appropriate temperatures which is usually from 160o to 190oC. Immediately after reaching this temperature, frying should commence since heating oil earlier than needed will stress the oil and result in unnecessary breakdown which will shorten its usable life-span.
Variable demand: The demand for fried food throughout the production shift should be monitored and taken into account in order to anticipate when fryers should be switched on or off. Keeping oil at high temperatures for extended periods without frying will lead to unnecessary breakdown.
Batch size: The maximum batch size should be set so that the oil temperature in a new batch recovers rapidly to the frying set level reached at the end of the previous frying cycle.
Fryer idling: It is important that fryers not needed for frying are turned off. Keeping oil temperature any higher than necessary causes breakdown of oil which shortens its useable life.
Crumb control: Crumbs (small pieces of food) in the frying oil will lead to premature oil breakdown which will influence the quality of the fried food. Crumb control can be achieved by separating particles in the food such as chips before entering the fryer and filtering crumbs present in the fryer by skimming off the floating pieces.
Filtration: Filtration of used oil should occur as often as is necessary to prevent crumbs from degrading. Crumb degrading causes dark oil colour, high fatty acid content, scorched and burned flavour leading to a short oil fry-life and poor quality fried food. Frying oil should be filtered once a day when crumb accumulation is minimal, once a frying shift with moderate crumb accumulation and two or more times a shift as needed when crumb accumulation is heavy.
Oil level: During the frying process, let the oil level decrease to a minimum acceptable level towards end of production. This will allow for maximum fresh oil addition and enhanced frying oil quality at the start of the next batch production period.
Fryer shutdown: Turn fryer off immediately after the last batch of food has been fried in order to prevent unnecessary breakdown. This should be followed by oil filtering, cleaning of fryer and covering of fryer to prevent contamination by foreign materials.
2. TROUBLE SHOOTING GUIDE
The points to follow indicate problems that can be encountered during the frying process. Remedial steps are indicated.
Foaming: Foaming, which resembles beer foam, occurs when oil degrades due to high temperatures and over-use. This oil should immediately be discarded.
The following can contribute to premature foaming: Salt: Excess salt may be added especially during rush hours resulting in foam formation through soap formation and direct oil breakdown.
Polymerised oil: Broken down oil contains brown gumlike material that accumulates on temperature sensing probes, heating elements of electric fryers, around the perimeter of the fryer at the fill line and on frying baskets causing premature foaming. This material is highly broken down oil resulting from inadequate cleaning and prolonged exposure to high frying temperatures.
Volatile breakdown products: Exhaust fans over fryers allow volatile fat breakdown products liberated from the oil surface to condense on filter screens and on the inside lining the fume hood. If left unattended, condensation could accumulate to a point where these compounds can drip back into the frying oil and cause rapid deterioration.
Boil-out compound residues: It is important to remove polymerised oil from the fryer and should be followed by rinsing with copious amounts of water to remove any residues which may deteriorate oil in use.
Exposure to copper and brass: Inspect thermocouples and frying baskets daily since they may be copper or brass plated with stainless steel and can cause soap formation and hence premature oil breakdown.
Topping up with used oil: Do not use used oil for topping up since this can cause foaming and rapid breakdown of the fresh oil through compounds already in the used oil.
Overheating: Frying at temperatures higher than 200oC causes accelerated oil breakdown which may result in premature foaming and reduced fry-life. Consequently, the temperature of the oil should be measured routinely to verify the accuracy of the thermostat.
Premature smoking: High amounts of oil breakdown products lead to early smoking of used oil.
Smoking of oil is also an indicator of oil degradation and can happen as follows:
Poor filtration and skimming: These result in product remnants remaining in the oil during frying which eventually char and liberate smoke.
Boil-out compound residues: These compounds promote oil breakdown products to form. These oils easily smoke at normal frying temperatures.
Overheating: Too high temperatures cause faster breakdown of frying oil causing premature smoking. This is often caused by a faulty temperature sensing probe or a thermostat which needs recalibration. This should routinely be verified with an adequate thermometer.
Type of product to be fried: If product is coated, “dust” or “powder” may be released into the frying oil causing premature smoking and oil breakdown.
Premature darkening .
This may be caused by several factors including:
Inadequate filtration and skimming: When burned remnants are allowed to accumulate in the fryer, it will stain the oil and cause premature darkening.
Overheating: Oil darkening is enhanced due to the formation of oil breakdown products formed at too high oil temperatures.
Improper fryer loading: Make sure the temperature probe is covered by the frying oil. If not, the probe will heat up until the air around the uncovered probe reaches the desired temperature – causing the oil to be burned and to start smoking or even burst into flames.
Bad flavours and odours “Off” flavours and odours may arise due to the following:
Topping up: When oil is topped up with used oil, the flavours and odours from oil breakdown as well as from food previously fried in the used oil will be carried over.
Improper filtration: Fish fryers and fryers used to fry highly spiced products should always be filtered last to prevent flavour and odour carry-over.
- Cross contamination with different frying oils: Different oils have unique flavour profiles and stabilities towards temperature breakdown. Always use one type of oil to minimise “off” flavours and odours. Oil quality monitoring Checking oil quality and knowing when to change used frying oil, are critical to maintaining good fried food quality and to operate within the law. For this purpose quality indicators (Test Kits available from various retailers) are used in combination with appropriate thermometers in order to control frying oil temperature during frying.
September 2013, Global shrimp price Jumps…
A new plague swimming through the shrimp farms of China and South-East Asia is making ripples in the United States and Europe, where prawn prices have jumped to record highs in recent months.
Consumers had better get used to paying more for their tempura and wanton soup.
“The shortage is going to last at least a couple of years, maybe longer,” predicted Matthew Briggs, an aquaculture consultant for Ridley Aquafeed with more than a decade of experience in Southeast Asia’s shrimp industry.
Early Mortality Syndrome (EMS), the latest epidemic to hit Asia’s booming shrimp industry, first raised its head on Chinese farms in 2009, and gradually spread to Malaysia, Vietnam and Thailand.
The four countries accounted for about 70% of the world’s shrimp exports in 2011, according to figures from the Food and Agriculture Organisation (FAO). Thailand, the world’s leading shrimp exporter, started to get hit by EMS in late 2012.
“My farm was affected in August last year, when we lost about 80% of our stock,” said Prayoon Hongrat, president of Sureerath Farm in Chantaburi province, in eastern Thailand.
“We need to bring our water supply from outside and we think that is what spread the disease in our nursery,” said Prayoon, whose farm specialises in organic shrimp raised in environmentally friendly conditions.
Scientists still don’t know much about EMS. Over the past two or three decades, commercial shrimp farms have been hit by 20 viral and bacterial epidemics and new syndromes.
“This is different,” said Simon Funga-Smith, Senior Fisheries Officer at the Bangkok FAO headquarters. “Most of the past diseases have been caused by a virus infecting the animal, but EMS is caused by a virus that is infecting a bacteria in the shrimp, which is then creating a toxin which is poisoning the animal.”
“At the moment we’ve only literally just been able to sort of replicate the disease in the laboratory, which is the first step you need to take,” he said.
Shrimp farms are highly prone to the rapid spread of new viruses because they are mono-cultures.
Since 2001, Asian farms have shifted from raising P monodon (tiger prawns), indigenous to Asia, to P vannamei, a Latin American prawn, chiefly because it has been less susceptible to diseases, until EMS hit.
The switch has accounted for Asian dominance in shrimp exports for the past decade.
It has also led to overstocking of ponds and, inevitably, degraded pond environments and weaker shrimp stock.
“This disease came from God, because we have been too greedy,” said Poj Aramwattananont, president of the Thai Frozen Foods Association.
Thailand shrimp production amounted to 485,000 tonnes last year, of which 80% was exported. The association expects only 270,000 tonnes in 2013, partly because of EMS but also because farmers are too afraid of EMS to restock their ponds, Poj said.
“In the future, each country, including Thailand, needs to figure out what is the right amount we should farm to reach a sustainable production,” he said.
China’s total output of shrimps was more than 1.5 million tonnes annually before EMS, of which about 200,000 tonnes was exported, said Cui He, vice-president of the China Aquatic Products Processing and Marketing Alliance.
Since the EMS epidemic, China has been importing shrimp from India and Ecuador just to satisfy the huge domestic demand.
“We used to be an exporting country, but now we are an importing country,” Cui said.
Vietnam has also been importing shrimp to keep its processing industry going.
Despite a decline in volume, Vietnam earned nearly 1.4 billion from shrimp exports in the first seven months of this year, up 14.7% year-on-year, thanks to increased prices on the international market, the Vietnam Association of Seafood Exporters and Producers said.
But some of that was sourced from imported shrimp, which cost the country 170 million US dollars last year, it confirmed.
Malaysia, which produces about 80,000 tonnes of shrimp a year, has not been spared the EMS plague.
“Our main concern is how to overcome diseases, particularly Early Mortality Syndrome,” said Syed Omar Jaafar, president of the Malaysian Shrimp Association.
Shifting to shrimp imports from EMS-free countries may not prove a long-term solution for the world market, experts warn.
To date, the disease has yet to be reported in Bangladesh, Ecuador, India and Indonesia.
In May, it popped up in Mexico.
“It’s almost inevitably going to get to these other countries,” Briggs said. “And if it does get in the other countries, which is pretty likely that it will, then there is going to be a really, really severe shortfall.”