Natural Hardwood Smoke is produced through the controlled burning of hardwoods such as oak, hickory, mesquite, or cherry. It is commonly used in the food industry to smoke and flavor meats, cheeses, and other products.

Raw Materials Used in the Production

• Hardwood. Woods like oak, hickory, mesquite, or cherry are chosen for their specific aromatic characteristics.
• Water. Used to capture and condense aromatic compounds during the smoking process.

Industrial Production Process

• Preparation. The selected hardwood is prepared for burning.
• Burning. The wood is burned under controlled conditions to produce smoke.
• Smoke Capture. The smoke is captured and cooled, allowing the aromatic compounds to condense.
• Purification. The condensed smoke is filtered to remove particles and impurities.
• Concentration. The purified smoke is concentrated to increase its aromatic intensity.

Appearance and Color

Natural Hardwood Smoke appears as a brown liquid.

Food Industry. Natural hardwood smoke is used for smoking and flavoring meats, fish, and other foods. It imparts a distinctive taste and smoky aroma.

Cooking Techniques. Used in traditional barbecue and smoking cooking techniques, where hardwood is burned to create smoke that permeates the food.

Food Preservation. The smoking process also contributes to food preservation, slowing down bacterial growth.

Taste Variations. The type of hardwood used (such as oak, hickory, mesquite, or cherry) influences the specific flavor imparted to the foods.

Environmental Aspects. Smoke production requires sustainable management of wood resources to minimize environmental impact.

Safety

Generally considered safe when used properly, but it's important to ensure the quality and purity of the wood to avoid contaminating food with harmful substances.