Cov Khoom Siv Ntau Lawm Ntawm Emulsifying Tshuab Rau Custard Pastry Cream

Western sauce yog cov kua ntses tsim los ntawm cov kua ntses custard, nrog cov dej tsis tshua muaj dej thiab tsim nyog siv rau hauv cov khoom uas muaj lub neej ntev.
Niaj hnub no, Kasida ntses thiab pastry sauce nrog lactic acid kab mob tsw, yogurt tsw, mis nyuj tsw, thiab txiv hmab txiv ntoo tsw tau ua active nyob rau hauv Suav ci lag luam, coj Suav cov neeg siv khoom noj tshiab. Ob lub custard sauce thiab pastry sauce yuav tsum tau kho ua ntej, sib tov thiab npaj, emulsification, steaming, ntim, thiab lwm yam txheej txheem. Emulsification yog ib kauj ruam tseem ceeb, thiab qib ntawm emulsification thiab emulsification muaj feem cuam tshuam rau saj, txee lub neej, thiab kev ruaj ntseg ntawm cov khoom. Wuxi Jiangke JPS emulsification system muaj kev ua tau zoo hauv ob qho tib si.
Custard emulsification tshuab Western pastry sauce emulsification tshuab High viscosity khoom emulsification tshuab Puff sandwich emulsification tshuab Baking salad emulsification tshuab Cheese sauce emulsification tshuab
Cov khoom siv ntau lawm ntawm emulsifying tshuab rau custard pastry sauce Salad hnav khaub ncaws

JPS puv-automatic homogeneous emulsification cov khoom xyaw system custard pastry sauce Salad hnav khaub ncaws emulsification tshuab
System nta:
1. Emulsification ua rau cov khoom qab zib ruaj khov thiab muaj saj zoo dua;
2. Tsis siv neeg ntau lawm, kev ua haujlwm siab dua;
3. Ib qho kev sib xyaw ua ke uas muaj peev xwm ua tau raws li ntau yam kev xav tau;
4. Kev teeb tsa tuaj yeem hloov kho raws li cov txheej txheem tshwj xeeb kom ua tau raws li cov txheej txheem xav tau;
5. Lub kaw lus nyob hauv cheeb tsam me me thiab yooj yim rau kev khiav lag luam;
6. Qhia thiab kawm cov tub ntxhais emulsification technologies los ntawm cov teb chaws Europe thiab Amelikas, tsim tshwj xeeb rau cov khoom siv hauv Suav teb.