West point sauce

West Point Sauce can be squeezed on bread or as a filling filled with mochi and cookies. It is a product with high oil content and protein content. In terms of production methods, Xidian Sauce not only ensures that the taste is rich and smooth, but also does not make a living. It is more important to ensure that there is no oil after baking, no collapse, a good standing state, and the most authentic flavor. These problems have become hot issues for the majority of food manufacturers.

In terms of flavor innovation, the popular flavors of mango, matcha, vanilla, avocado, durian and other flavors are becoming more and more popular among consumers. In terms of texture requirements, in addition to the delicate and delicate taste, the smoothness of the Kasida with a fleshy grain is a different taste experience.

In the prior art, the West Point sauce in the market is easy to precipitate during cooking or baking, which affects the taste and state of the product. Wuxi Jiangke JPS Kasida Sauce and West Point Sauce Emulsification System produce baking-resistant West Point Sauce. Through the emulsification of homogenizer, water and oil form a stable emulsifying system, so that the emulsified slurry is cooked at high temperature. In the middle, there will be no oil. And this unique oil-in-water emulsion system does not deposit oil during long-term storage of the product, and at the same time can impart the standiness and texture of the West Point sauce oil to achieve baking resistance.

Wuxi Jiangke JPS Kasida Sauce Complete Vacuum Emulsifying Machine adopts advanced patented homogeneous emulsification technology. The tank body adopts the cone tank and the following homogenizer precision combination. The premixing adopts the two-way stirring scraping wall mixer, which can make the mixer The convection with the material in an instant can greatly shorten the premixing time and greatly improve the premixing effect.