Specially designed for hot boiled custard sauce

Hot boiled custrad sauce is a water in oil system that is thermally sensitive, highly viscous, and prone to sanding and oil separation. It relies on starch gelatinization and egg yolk emulsification, and is prone to problems such as rough particles, oil separation layers, sanding and clumping, aroma loss, refrigeration hardening, and batch instability during ordinary boiling and simple emulsification.
Baking is deeply involved in the field of sauce emulsification, creating a one-stop industrial emulsification solution for the pain points of hot boiled custrad sauce. It easily overcomes the problem of hot boiled emulsification and helps baking sauce factories achieve mass production goals of delicacy, no particles, no oil or sand separation, rich milk aroma, stable batches, no hardening during refrigeration, and baking resistance.

1) Equipment pretreatment: food grade cleanliness
Online cleaning and disinfection, in compliance with food grade hygiene standards
Vacuum stability: -0.08~-0.1MPa
Homogeneous frequency conversion: 0-4500r/min
360 ° bi-directional wall scraping, no dead corners, no sticking of the pot
2) Raw material preparation: vegetable oil+milk powder+starch+purified water
Accurate weighing of raw materials
3) Water phase premix: delicate and particle free
Water phase: emulsifier+milk powder+white sugar+colloid+purified water
Low speed stirring: 40-60rpm, 3-5 minutes, no dry powder clumping
Form a uniform aqueous phase without particles or bubbles
4) Vacuum emulsification+constant speed refueling: negative pressure throughout the process without air intake
Vacuumize to -0.09MPa (maintain vacuum throughout the entire process), prevent oxidation and prevent bubbles
Homogenization: 2500-3500r/min, preliminary emulsification
Uniform suction and refueling to avoid adding too much at once and prevent oil-water separation
Continue to refuel and emulsify
5) Hot cooked gelatinization+high shear refinement: delicate, transparent, and particle free
Raise the temperature to 80-85 ℃ (± 0.5 ℃), accurately control the temperature of the anti sticking pot, and prevent sand return
Homogenization: 3000-3500r/min, 3-5 minutes, starch fully gelatinized
Oil droplets are refined to 1-50 μ m, with uniform particle size and stable emulsification
Vacuum defoaming rate: ≥ 99.7%, the finished product is bubble free, delicate and shiny
6) Insulation+vacuum cooling: lock fragrance, refrigerated without hardening
Temperature control: 80-85 ℃ (± 1 ℃), low-speed stirring for 5-8 minutes
Inhibit starch retrogradation, lock fresh frankincense, and refrigerate for 7 days without hardening
Smooth sauce body, can be directly whipped, decorated, or filled
7) Discharge: Smooth flow, no oil separation or sand return