Wuxi JKE Customized Custrad Sauce Vacuum Homogenization Emulsifying Machine

Since the launch of Wuxi Jiangke JPS Custard Sauce Vacuum Emulsifier, its powerful emulsification ability and stable mechanical performance have been widely loved by domestic and foreign customers! Especially in the production of food sauces, its diversified production lines can adapt well to various production processes, even when faced with different sauces, such as mayonnaise, tomato sauce, salad sauce, Kastar sauce, cheese sauce, rock cheese sauce, Basque cake sauce, and so on.

Custard sauce can be used as a decoration for bread or as a soft filling. It is a product with high oil and protein content. In terms of production method, in addition to its rich and smooth taste, which does not make the pastry sauce taste delicious, it is more important to ensure that it does not produce oil, collapse, stand upright, and retain the true flavor after baking. In the production process of Custard sauce and pastry sauce, the formula is very important. Only with the appropriate formula can we produce products with a delicate taste. In the formula, a stable emulsification system can be obtained by adding emulsifiers.
However, the addition of additives is often not sufficient to produce sauces. More importantly, suitable equipment is needed for the production of Custard sauce, which disperses the oil phase into small droplets through mechanical shearing. Only in this way can the produced Custard sauce achieve harmony in taste and stability, which is what Jiangke Xidian sauce vacuum emulsification machine is good at.

The emulsification time obviously has an impact on the quality of Custard sauce, and the determination of emulsification time depends on the volume ratio of the oil phase to water phase, the viscosity of the two phases and the viscosity of the generated emulsion, the type and dosage of emulsifier, as well as the emulsification temperature and emulsification time. The emulsification time can be determined based on experience and experiments, and can be set on the PLC touch screen interface of the JPS emulsification machine, and displayed in real-time, You can also observe the status of the sauce inside the emulsified pot through the mirror window and modify the time and temperature parameters on the touch screen in a timely manner. All of this is automatically controlled, without the need for personnel to judge through old-fashioned experience, making the product batch more stable.
Gelatinization is also the key to the production process of Custard sauce and pastry sauce. Jiangke JPS Custard sauce vacuum emulsifier has developed a temperature controlled mixing technology.

The performance of the Custard sauce vacuum emulsifier ensures that the Custard sauce and pastry sauce produced are safe and hygienic, with a delicate taste. More importantly, it has a wide range of applicability and can achieve the production of mayonnaise, salad juice, oil and vinegar sauce, as well as baked salad sauce, Custard sauce, pastry sauce, rock cheese sauce, and Basque egg cake sauce, saving you more costs and creating more value!
After a long period of in-depth research and continuous improvement on the production equipment of Kasida sauce, various series of products have been self-developed. Wuxi Jiangke Automation Technology Co., Ltd. has stable product quality, abundant inventory, reasonable prices, and timely delivery. We welcome customers and friends from all walks of life to come to Wuxi Jiangke for testing, sampling, and machine ordering!