With the popularity of premium hamburgers on the rise, Provisur Technologies is inviting red meat processors to enroll in their Formula For The Perfect Burger Webinar on May 18, 2011. This highly valuable presentation uncovers the secrets of getting the most out of your raw material and producing the highest quality end product.
The definition of a premium hamburger is changing. Just five years ago, a “premium burger” was a standard patty with premium toppings on a premium bun. Today’s “premium burger” is all about the product texture. The patties have to cook evenly and offer a consistent, tender bite. And whether they are big mega burgers or small mini burgers, every step of the process, from raw material to finished product, is more important than ever.
In the Formula For The Perfect Burger Webinar, moderator Tom Tonra, Forming Product Manager at Provisur Technologies, will discuss a multitude of technologies and solutions for making the perfect burger. Tom will cover the following topics: Proper Product Preparation, Raw Material Selection, Best Practice, Pre-Grind, Mixing, Final Grind, Bone and Hard Tissue Removal, Forming Process and Value-Added Options. The Wednesday, May 18 Webinar begins at 12 pm Eastern Time and runs approximately 40 minutes. A 10-minute Q&A session follows.
Don’t miss this important Webinar backed by the superior grinding and mixing knowledge of Weiler, the bone and hard tissue removal expertise of Beehive and the industry leading forming insights of Formax. Tom’s instruction is focused on helping attendees boost their productivity, lower their cost of ownership and elevate their quality to produce the perfect burger. He will further demonstrate how today’s technologies work together seamlessly for enhanced product quality and a better bottom line. Visit perfectburgerformula.com for more information and to sign up for this exclusive Webinar.