Custard Cream Production Solution

Custard cream is a sauce that is mixed with all the base ingredients and is known as the "king of desserts. "Widely used in French desserts and sweet pies, squeezed on the surface of bread for decoration, sandwiched in bread or filled with puffs for filling. The structure of the Custard cream is very well balanced, and special attention must be paid to the heating and cooling processes in order to get the right consistency.

The flexible installation method of the Custard Cream processing and production equipment of Custard Cream can shorten the batch production time as much as possible. The whole equipment adopts food sanitary materials and a multi-functional mixing system. Heating and cooling, and optimized feeding method. The scientific and reasonable structure of the custard pastry sauce emulsifying machine is more suitable for the high oil content and high viscosity materials of custard pastry sauce, which can be operated in a pressurized or vacuum environment.

Custard Cream is a product with high oil content and protein content. In terms of production methods, its taste is rich and smooth, and it is not lively. What is more important is to ensure that there is no oil, no collapse, good standing, and true flavor after baking. The Custard Cream needs to go through pre-processing, mixing, emulsification, steaming, packaging and other processes. Emulsification is a more critical step. Emulsification fineness and emulsification uniformity have a great impact on the taste, shelf life, and production stability of the product. The emulsification homogenization system has excellent performance capabilities in both aspects.

The Custard Cream emulsifier uses a high-shear emulsifier to quickly and evenly distribute one phase or more in the narrow gap between the stator and rotor, it is subjected to hundreds of thousands of hydraulic shears per minute. Centrifugal squeezing, impact, tearing and other comprehensive effects, instantaneously uniformly disperse and emulsify, after high-frequency cyclic reciprocation, finally obtain a high-quality product without bubbles, delicate and stable.

Typical Custard Cream production processes are as follows:

Raw material mixing → Emulsification → Standardization → Homogenization → Sterilization → Scrapping Cooler → Filling → Storage

Non-Dairy Cream plant technical parameters