Custard sauce is often used as a filling in baked goods. It not only has a silky texture and delicious taste, but also can be matched with other seasoning foods, such as coffee, chocolate, caramel, whipped cream, and so on. So custard sauce is favored by chefs, bakers, and consumers, so custard sauce has high-quality requirements, such as high-temperature resistance, no deformation, easy storage, and so on.
To meet these requirements, it is necessary to choose a good formula, in addition to suitable custard sauce production equipment. Because in the production of such high viscosity emulsions, especially in the production of custard sauce and pastry sauce, emulsification and mixing in the production equipment is a key link, and whether the performance of the emulsifier equipment can reach the production of custard sauce process requirements are the key to the key.
With the rapid development of the food industry, the industrial production of custard sauce is indispensable in order to meet the demand for the production of custard sauce products which are increasing in market share year by year.
Difficulties in the industrial production of custard sauce
The industrialized production of custard sauce not only needs to produce qualified products in large quantities at one time but also needs to meet the characteristics of smooth taste and good mouth-melting properties of the sauce. The increase in output often magnifies many problems, so what difficulties will custard sauce encounter in industrial production?
- In the manufacturing process of custard sauce products, the usual problem is that the particle size of the dispersed phase is large and the air is mixed into the product during mixing, and the particle size is too large to cause the emulsion to be unstable.
- In particular, custard sauce is a versatile baking material, and attention needs to be paid to its coloring and adhesion. For example, some custard sauces are mottled in color after baking, and obvious bubbles will be produced, indicating the baking resistance generally.
- There are also crusts on the surface of the custard sauce after baking. These are phenomena that manufacturers do not want to see.
Therefore, the core to avoid the above problems is to form a stable emulsified system and have a suitable rheological property, such as suitable viscosity, hardness, elasticity, and gelling properties.
Choose the right custard sauce production equipment to solve production problems
In response to the above problems, YeKeey launched MC custard sauce production equipment, which is a high-efficiency recirculation emulsifying machine. Its features of high efficiency, flexibility, reliability, and sanitation not only ensure the stability of the quality of custard sauce but also greatly improve production efficiency. MC series custard sauce emulsifier adopts European emulsification technology, which can realize mixing, homogenization, dispersion, heating, and cooling of materials, and optimizes the powder feeding method. The structural design makes it very suitable for handling highly viscous materials and can work in pressure and vacuum environments. So that the product can maintain a good milky state and low water activity state during the shelf life and high-temperature baking state.
Mixcore is a special equipment for the production of liquid or semi-solid sauces. The core of the Mixcore emulsifying system is a recirculating homogenizer installed at the bottom of the tank. This structure has the characteristics of high efficiency of dispersion, fine and smooth emulsification effect, and can shorten the production time of the product, as well as improve the taste and stability of the product.
If you want to inquire more about custard sauce production equipment, welcome to consult YeKeey.
