Custard sauce is a sweet sauce originated in Europe, usually used to make puffs, cakes, bread and other desserts. It has a delicate and rich taste and is deeply loved by people.
There are many ways to make custard sauce. The following is a simple method:
Ingredients: 250 ml milk, 1/2 teaspoon vanilla extract, 50 grams of fine sugar, 2 egg yolks, 15 grams of low-gluten flour
Steps:
1. Pour the milk and vanilla extract into the pot, heat over low heat, and stir evenly.
2. Pour the fine sugar into the egg yolk and stir evenly.
3. Sift the low-gluten flour and pour it into the egg yolk and stir evenly.
4. Slowly pour the milk into the egg yolk, stirring while pouring.
5. Pour the mixed liquid into the pot, heat over low heat, stirring while heating, until the liquid becomes thick.
6. Pour the custard sauce into a bowl, cover with plastic wrap, and refrigerate until completely cooled.
It should be noted that when heating the custard sauce, it must be stirred constantly to avoid sticking to the pot. In addition, the taste of the custard sauce can be adjusted according to personal preference, such as adding some lemon juice or vanilla extract.

In the production of custard sauce, a device is needed---High Shear Emulsifier! It can not only shear and disperse at high speed, but also stir quickly, and heat to ensure the temperature! We can also call it a custard sauce emulsifier!

Inline Emulsifier is a device commonly used in food, medicine, cosmetics and other industries to emulsify two immiscible substances (such as oil and water).

It mixes and refines the two liquids into an emulsion through the shear force and pressure force between the high-speed rotating rotor and stator.

The working principle of the custard sauce emulsifier is to transport the material into the machine through a pipe, and then shear the gap between the high-speed rotating rotor and stator.

The high-speed eddy current and local pressure changes generated by this shearing action cause liquids such as oil and water to collide and shear strongly with each other, thereby achieving the dispersion and emulsification of solid particles.

The Casserole emulsifier has the following characteristics:

1. Efficient emulsification: Through the shearing action of the high-speed rotating rotor and stator, incompatible liquids can be quickly emulsified to form a stable emulsion.

2. Uniform dispersion: Through the shear force and turbulence effect, solid particles or droplets can be effectively refined and evenly dispersed in the emulsion.

3. Energy saving: The use of efficient mechanical design and power transmission system can achieve higher emulsification efficiency and reduce energy consumption.

4. Convenient cleaning: The Casserole emulsifier can be easily disassembled and cleaned to ensure the hygiene and safety of the equipment.

The use of the Casserole emulsifier can improve the texture of the product, improve the stability and quality of the product, increase the taste and taste uniformity, and extend the shelf life of the product. At the same time, it can also achieve batch production, improve production efficiency, and reduce manual operations in traditional production.

It should be noted that when using the Casserole emulsifier, the process parameters need to be adjusted according to the characteristics and requirements of the specific materials to ensure the ideal emulsification effect. In addition, regular cleaning and maintenance of the equipment is also a necessary way to ensure the normal operation of the equipment!