Cracking the application problem of custard sauce and empowering baking capacity upgrade

A leading baking enterprise in China, specializing in bread, toast, baked goods, and other products. Kashida sauce is the core filling material, with large quantities and high quality requirements. Previously, it has been plagued by pain points in sauce application for a long time, seriously affecting the taste and production capacity of end products. After introducing the Baking Intelligent Kashida Sauce Special Emulsifier, it has achieved a dual breakthrough in quality and efficiency, perfectly meeting the core needs of baking factory owners that are most concerned about "stable quality, improved efficiency, and cost control".
Customer core pain points (common challenges faced by baking factories)
1. Sauce is prone to clumping and water separation, and when filling, it is prone to breakage and unevenness. After baking, it may cause fried filling and crust formation, which affects the appearance and taste of bread and toast products;
2. There is a significant difference in quality between batches, with insufficient frankincense and a grainy texture, making it difficult to meet the standardized production needs of chain baking;
3. Traditional equipment has a long emulsification cycle, complicated cleaning, high raw material loss, and high labor and energy consumption costs.

Using the Baking JPS series Kashida sauce special emulsifier, targeted solutions to the pain points in baking sauce production:
-Molecular level emulsification: Three stage fixed rotor high shear, precise control of particle size to 1-50 μ m, smooth and particle free sauce, completely solving the problems of clumping and water separation, smooth filling, and non fried filling during baking;
-Accurate temperature control and stable quality: ± 1 ℃ intelligent temperature control, combined with 360 ° scraping and stirring, to avoid bottom sticking, lock in natural frankincense, one click formula storage, zero batch difference, in line with standardized production needs;
-Significant cost reduction and efficiency improvement: CIP online cleaning reduces cleaning time by 50%, reduces raw material loss by 25%, shortens single batch emulsification cycle by 40%, increases production capacity by over 100%, and quickly recovers costs;
-Hygiene compliance: 316L stainless steel mirror polished, in line with food production standards, suitable for the strict hygiene requirements of the baking industry.

Customer effectiveness feedback
After the equipment is put into use, the quality of Kashida sauce is stable and controllable, the taste of terminal bread and toast is more delicate, the defect rate is reduced by 60%, the production capacity is doubled, and the comprehensive production cost is directly reduced by 20%. The customer manager stated, "The Baking Emulsifier has completely solved the core problem of using Kashida sauce, which not only maintains our brand reputation but also reduces costs. It is a necessary equipment for upgrading baking factories
Conclusion
For bakeries, high-quality Kashida sauce is the key to product differentiation. Baking Intelligent specializes in baking sauce equipment, providing customized solutions to help baking enterprises solve quality, efficiency, and cost problems, and empower large-scale and standardized production.