Healing-style sweet bread is highly favored by young people. Delicious taste is the basic requirement to appeal to their palates, and baking sauces play a crucial role. Baking fillings are mainly divided into two categories: one is injected or used as a topping after baking and shaping, such as in cream puffs and cake rolls; the other involves wrapping the filling before baking, which is then shaped through high-temperature baking. Wrapping the filling before baking avoids damaging the finished product's appearance, enhances the product's plasticity, and imposes higher requirements on the filling's heat resistance.

Jiangke's circulating homogeneous pastry sauce emulsifier employs high-shear homogenization emulsification technology. Its claw-type engagement, bidirectional feeding structure, and multi-directional wall-scraping stirring prevent dead corners and vortex phenomena caused by difficulty in material suction. The stirring speed can be infinitely adjusted, allowing the stirring and materials to form convection instantly, significantly shortening pre-mixing time and greatly improving pre-mixing effects, resulting in a smoother and more delicate texture for custard and pastry sauces. Additionally, the equipment offers stronger shearing force, thereby fully enhancing production efficiency and dispersion emulsification quality.

Under vacuum conditions, the material is rapidly and uniformly distributed from one or multiple phases into another continuous phase using a high-shear emulsifier. Leveraging the powerful kinetic energy generated by the machinery, the material undergoes hundreds of thousands of hydraulic shears per minute in the narrow gap between the stator and rotor. Through comprehensive effects such as centrifugal extrusion, impact, and tearing, it is instantly and uniformly dispersed and emulsified. After high-frequency cyclic processing, an ultimately bubble-free, delicate, and stable custard pastry sauce is obtained.

Wuxi Jiangke Automation Technology Co., Ltd. provides on-site debugging services for the sold circulating homogeneous pastry sauce emulsifiers. Upon acceptance, the company offers a 12-month warranty for non-human damage to the equipment from the date of acceptance, with some models providing a 15-month warranty. Wear parts are sold to customers! The company conducts regular follow-up maintenance for the machines and also offers free operation and maintenance training for customer employees! Within 48 hours of receiving a customer's repair request, the company will arrange for maintenance personnel to provide on-site service at the customer's factory!