How to spreading cream to a wafer?

Time:Dec-27,16  View:112  Author:Tina

Cream is extracted from milk, goat's milk yellow or white fat sex semi solid foods. It is made of the top before homogenization of raw milk milk fat content is higher layer of dairy products.

Because raw milk let stand after a period of time, the density of low fat will float up to the top floor. In industrial production process, this process is usually have been made by the separator centrifuge. In many countries, the cream is divided into different levels according to their fat content. The common light cream, whipped cream on the domestic market is actually refers to animal cream, which derived from natural milk cream.

Breeding of natural pasture cows eat grass usually contain a lot of carotenoid pigment, which produced in their cream consists of light yellow, taste and texture is thick, and USES mainly as a cake decoration, or become a biscuit filling. another main cream produced by feeding grain caged cows are usually white, with lighter taste and texture is soft, is often used to add in the drink, there is also used for cake decoration. In Hong Kong, butter is often used to call the former, while the latter is used as Cream , though both are Cream in the English language. cream is also the main raw material of making ice cream.

Many people like to eat cream, because of the fragrant delicious, wafer biscuit has layers of cream.

This cream spreading machine is used for wafer cake cream daub and laminated, the equipment is suitable for a variety of materials, (such as cream, chocolate, cheese sauce). Cream roll in the cake surface evenly daub cream, cream thickness is adjustable, cream designed a heating device, keep the temperature of the cream. (you can choose 2-3 butter head.)

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