Cream sauce, cheese sauce, and pastry sauce processing equipment utilizes the PLM-type homogenizer, suitable for small, medium, or large-scale production of various emulsified sauces and paste products. It is an indispensable experimental tool for manufacturers of salad dressing, mayonnaise, and custard sauce. The equipment is functional and reliable in quality, available in both hydraulic lift and electric lift types for users to choose from. The standard model comes with a water-oil pot, and a mobile water-oil pot can also be provided according to user requirements. The JPS-5L model is designed for process and配方 development personnel, equipped with a specially designed multifunctional homogenizer that uses screw lifting. It can be flexibly scaled up to JPS-80L/300L/500L/1300L without any difference in quality,同樣 employing specially designed German emulsification technology. It is操作靈活 and serves multiple purposes with one machine.

One category of baking fillings is heat-resistant custard sauce, commonly used for sandwich biscuits, bread cookies as inner filling or topping. Due to its vibrant color, it enhances the product's appearance and provides a sweeter, more delicious taste. Compared to ordinary fillings, heat-resistant custard sauce maintains its shape and color after baking, features a glossy surface, and offers a refreshing, natural flavor. This requires the custard sauce to be easy to fill and inject, with no dehydration shrinkage or moisture loss after baking, and excellent flavor release.