Dennis joined Stephan Machinery in 2019 as a food technologist. As a former chef, he is experienced with a wide range of products, particularly in the convenience sector. Since then, he has conducted trials and training sessions at the Hamelin testing facility and is also responsible for machine commissioning for ProXES equipment worldwide.
ProXES Webinar
Hot-processed Sauces
In this session, you will learn how to produce hot-processed sauces and what a basic formulation can look like. We’ll cover different ingredients, heating options and their influence on texture, flavor and product quality. You’ll also see how a process flow can be set up and which ProXES machine concept fits your application best.
Date: September 15, 2026
Sessions: 9 am or 4 pm CEST (UTC+2)
Duration: 30 minutes
WHAT IT’S ABOUT
This webinar focuses on hot-processed sauces production and covers:
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Basic formulations for different sauce types such as ketchup, chili sauce, BBQ sauce, Bolognese, and béchamel
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How to produce smooth, chunky, spicy, or creamy sauces efficiently and reliably
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Direct steam injection and indirect heating concepts, and when each option makes sense
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Process flows for batch and line production with ProXES technologies
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Suitable machine concepts such as Vacutherm, Combitherm, Universal Machine, ProxxD, and Terlotherm
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Technology scale-up from lab to industrial production
WHY ATTEND?
Learn how ingredients, heating options, and machine concepts influence texture, flavor, efficiency, and scalability in hot-processed sauce production.
Attend this webinar to:
- Understand the key challenges and opportunities in hot-processed sauce production
- Learn how basic formulations, ingredients, and heating options influence texture, flavor, and product quality
- See how different process setups work for smooth, chunky, spicy, or creamy sauces
- Identify suitable ProXES machine concepts for your specific sauce application
- Identify the right processing solution for your specific application
- Benefit from ProXES know-how based on real industrial solutions
ProXES Live Webinar
FROM HUMMUS PRODUCTION TO SEED AND NUT MILLING
Are you already in the hummus business or considering entering this growing market? If so, you’re likely familiar with challenges such as inconsistent texture, particle size issues, or high temperatures during milling.
Our webinar on November 19, at 9 am or 4 pm, will show you not only how to overcome these hurdles but also how to avoid making these mistakes in the first place.
Why should you attend?
- Avoid Common Pitfalls: Discover how to prevent typical errors in hummus and tahini production and optimize your processes.
- Boost Your Efficiency: Learn how our innovative machines can enhance your production workflows and ensure consistent product quality.
- Get Expert Advice: Take advantage of live Q&A sessions and receive valuable tips from our experienced specialists.
What to Expect
- Process Optimization: Find out how to perfect every step of your production process, from milling to cooling and sterilization.
- In-Depth Technology: Understand the benefits of our technologies, including the Corundum Stone Mill (MK), CoBall Mill (MS), and Terlet Scraper Heat Exchanger, and how they can support your production needs.
ProXES Webinar Recording
FROM HUMMUS PRODUCTION TO SEED AND NUT MILLING
Are you already in the hummus business or considering entering this growing market? If so, you’re likely familiar with challenges such as inconsistent texture, particle size issues, or high temperatures during milling.
Our webinar recording will show you not only how to overcome these hurdles, but also how to avoid making these mistakes in the first place.
Why should you take a look?
- Avoid Common Pitfalls: Discover how to prevent typical errors in hummus and tahini production and optimize your processes.
- Boost Your Efficiency: Learn how our innovative machines can enhance your production workflows and ensure consistent product quality.
- Get Expert Advice: Take advantage of live Q&A sessions and receive valuable tips from our experienced specialists.
What to expect
- Process Optimization: Find out how to perfect every step of your production process, from milling to cooling and sterilization.
- In-Depth Technology: Understand the benefits of our technologies, including the Corundum Stone Mill (MK), CoBall Mill (MS), and Terlet Scraper Heat Exchanger, and how they can support your production needs.
TECHNOLOGY OVERVIEW
Clear results you can apply directly to your mayonnaise production.
TERLOTHERM:
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Scraped surface heat exchanger for continuous processing
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Designed for fast, indirect, and even heating or cooling
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Suitable for higher-capacity sauce production
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A strong option when direct steam injection is not the preferred heating concept
COMBITHERM:
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Flexible all-rounder for batch production
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Suitable for different hot-processed sauce applications
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Supports controlled heating, mixing, and texture development
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A good option when recipes, batch sizes, or product types vary
TECHNOLOGY OVERVIEW
Clear results you can apply directly to your toothpaste solution.
Dinex:
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Fast and efficient homogenizing of toothpaste solutions
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Easy cleaning and handling
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Suitable for complex formulations
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Reliable scale-up from Dinex Lab to industrial sizes
VME:
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Ideal for extremely high-viscosity toothpaste solutions
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Faster powder intake for demanding formulations
TAKEAWAYS
We will summarise the key results you can apply directly to your hot-processed sauces production.
After the webinar, you will be able to:
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Produce different hot-processed sauces more efficiently and reliably
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Compare two machine concepts and identify which one fits your sauce application best
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Understand how to produce hot-processed sauces such as ketchup, chili sauce, BBQ sauce, Bolognese, and béchamel
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Assess how heating, mixing, and texture control influence the final product
GOOD TO KNOW
Hot-processed sauces are part of everyday food production — from ketchup and chili sauce to BBQ sauce, Bolognese, and béchamel. But what makes the difference in industrial quality?
In our webinar, we take a practical look at basic formulations, heating options, texture control, and suitable processing technologies. Learn how different process setups influence consistency, flavor, efficiency, and scalability — and what it takes to move from recipe development to reliable industrial production.
Combitherm:
A flexible all-rounder for batch production. Suitable for a wide range of hot-processed sauces, especially when recipes, textures, or batch sizes vary.
Terlotherm:
A scraped surface heat exchanger for continuous processing. Designed for fast, indirect, and even heating or cooling, especially for higher-capacity sauce production.
Machines suitable for sauce trials in our laboratories:
Combitherm · Terlotherm · Vacutherm · ProxxD · Universal Machine
In our Technology Centers, you can test your recipes with our machines, compare process options, and find the right setup for your sauce application — from lab trials to industrial scale-up.
Eager to learn more?
Explore our upcoming webinars and stay up to date with the latest ProXES Knowledge Sessions.
👉 Registration starts soon.
TRUSTED EXPERTISE – PRESENTED BY
Dennis Wagner
Food Technologist
Patrick Brandes
Food Technologist
Patrick is responsible for the commissioning, testing, and process evaluation of equipment, as well as for conducting customer-specific trials ahead of industrial applications. He completed a dual study program qualifying as a brewer and maltster and as a beverage technologist, before expanding his technical expertise with a master’s degree in Food Technology and Nutrition. With his combined process and technology expertise, he supports customers in the reliable implementation and optimization of their production processes.
Register now for the Hot-processed Sauces webinar.
Please don't hesitate to reach out to us. If you have any additional questions, we are here to assist you and provide the information you need.
We look forward to meeting you and making your vision a reality.
