Cook and smoke at the same time! Flavourstream offers smoke flavourings and browning agents that can be added to the cooking water. The cooking water is typically hold at 83-87 degrees Celcius. The meat products like sausages, hams or other delicatessen are kept in the cooking water until they are cooked. During the cooking process a smoked colour will be developed including a balanced smoky flavour. The concentration of the smoke flavour or browning agent in the cooking water is typically between 1-10 % depending on how much colour and flavour is needed on the final product.