Custard Sauce Processing Line,Mayonnaise Mixing Line
Custard Sauce Processing Line,Mixing Line,Animal Raw Materials, Special Agricultural Products, Natural Ingredients
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Product Introduction
Custard Sauce Processing Line,Mayonnaise Mixing Line
Formula
Mixing&emulsifying process
Oranoleptic index: color,viscosity,flavor
Physicochemical index: fat,protein,PH,salinity,acidity,denseness,density,brix
Microbiology index: process design,SOP,online quality control,microbiological detection
Storage&transporation: temperature,humidity,light etc.
Quality defect analysis:
Products seperate: emulsifying process not good, emulsifying structure not stable
Color change: too much oxygen involved in, fat oxidized
Taste: emulsifying not enough, incorrect thickener, low oil content
Unpleasant smell: overcooked,untreated metal ion
Microbiology out of limit: formula or processing defect, disabled microbiology control
Poor bake performance: formula defects, incorrect emulsifier and thickener
To better ensure the safety of your goods, professional, environmentally friendly, convenient and efficient packaging services will be provided.
Why Choose Us
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