Production Equipment Of Emulsifying Machine For Custard Pastry Cream

Western sauce is a sauce developed on the basis of custard sauce, with low water activity and is very suitable for use in products with long shelf life.
Nowadays, Kasida sauce and pastry sauce with lactic acid bacteria flavor, yogurt flavor, milk flavor, and fruit flavor have become active in the Chinese baking market, bringing Chinese consumers a new baking experience. Both custard sauce and pastry sauce require pre-treatment, mixing and preparation, emulsification, steaming, packaging, and other processes. Emulsification is a key step, and the degree of emulsification and emulsification have a significant impact on the taste, shelf life, and production stability of the product. Wuxi Jiangke JPS emulsification system has excellent performance in both aspects.
custard emulsification machine Western pastry sauce emulsification machine High viscosity material emulsification machine Puff sandwich emulsification machine Baking salad emulsification machine Cheese sauce emulsification machine
Production equipment of emulsifying machine for custard pastry sauce Salad dressing

JPS full-automatic homogeneous emulsification ingredient system custard pastry sauce Salad dressing emulsification machine
System features:
1. Emulsification makes sauce products more stable and has a better taste;
2. Fully automatic production, higher efficiency;
3. A multifunctional integrated system that can meet various process requirements;
4. Configuration can be adjusted according to specific processes to better meet process requirements;
5. The system occupies a small area and is easy to operate;
6. Introduce and learn core emulsification technologies from Europe and America, specifically designed for the Chinese market equipment.