| Customization: | Available |
|---|---|
| After-sales Service: | Lifelong After-Sales Service |
| Warranty: | 12 Months After Commissioning |
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Critical Control Points Of Custard cream Quality:
Formula
Mixing process
Oranoleptic index: color,viscosity,flavor
Physicochemical index: fat,protein,PH,salinity,acidity,denseness,density,brix
Microbiology index: process design,SOP,online quality control,microbiological detection
Storage&transporation: temperature,humidity,light etc.
Quality defect analysis:
Products seperate: emulsifying process not good, emulsifying structure not stable
Color change: too much oxygen involved in, fat oxidized
Taste: emulsifying not enough, incorrect thickener, low oil content
Unpleasant smell: overcooked,untreated metal ion
Microbiology out of limit: formula or processing defect, disabled microbiology control
Poor bake performance: formula defects, incorrect emulsifier and thickener
Solutions:
Our Vacuum mixer could used for pre-mixing tank which equipped bottom high shear mixer and agitator to get fully emulsified and homogenized sauce, dead corner free, no air bubble in final products.
All processing could be controlled automatically.
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