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Tsingbuy Get SGS Certified, Verified Supplier

Tsingbuy is professional bakeware manufacturer with SGS certificated. We maily produce sheet pan, baguette tray, loaf pan, bakery trolley, custom bakeware and supplying for international market. Custom manufaturing is one of our strengths.

Visits to American customers before IBIE

The IEBE is going to be held. Our partners have arrived in the United States a week earlier and spent several days visiting our customers in America.

Tsingbuy on IBIE in Las Vegas in USA

Tsingbuy, who has engaged in bakeware industry for more than 12 years, are on International Baking Industry Exposition in Las Vegas in USA as an professional bakeware manufacturer.

The Workcraft of Multi-mould Baking Tray

As we know, the multi-mould baking tray is consist of tray frame and inner cups. When we talking about customized multi-mould baking tray, we usually customized the inner cup sizes and then set the cups into the tray frame.

Non-stick Surface Maintenance

Tsingbuy is a leading professional baking tray manufacturer in China with factory located in Guangzhou and non-ctick trays pans is one of our best-seller. Here we are going to share you some basic information in non-stick surface maintenance.

Customization case: customized 11 strap loaf pan

Today we are going to share you a customization case of 11 strap loaf pan. It is a special designed food grade 11 straps non-stick loaf pan made of alusteel material with lid.

Tools and equipment for making bread

Before we introduced some small but smart gadgets in baking, today we will introduce the tools and equipment necessary for making bread.

Anodized Baking Pan Instructions for Use and Maintenance

We are sharing with you the instructions to use a new anodized baking pan and how to maintain it t prolong its service life.

Different Materials of Baking Tray

In this passage, we’ll share you the basic knowledge of differnt materials in making baking trays.
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Contact us
Phone: +86 755 85234769
Fax: +86 755 85234769
WhatsApp: +8615018547273
Skype: aliceliu870411
Add: B1 Building, Dafu Industry Park, Dafu Road, Guanlan, Longhua District,Shenzhen, 518110,CHINA
Email: info@tsingbuy.com
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Zoe Lee
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News

About Butter and Cheese

  • Author:Zoe
  • Source:Tsingbuy
  • Release on :2019-09-20


Butter

Butter is concentrated by the milk fat of the milk, the milk cream and skimmed milk in the milk are separated by telecentricity, and the cream layer is heated and sterilized, stirred, and only the milk fat is agglomerated. The milk fat component is 80% or more, and the water content is 17% or less.



Type of butter:

1. Fermented butter: Adding lactic acid bacteria to ferment it, so it has a slightly sour taste and a unique aroma, which is a type that is made in Europe for a long time.

2. Non-fermented butter: Made without fermentation, it is generally made in Japan as non-fermented butter.

3. Unsalted butter: Also known as salt-free butter, butter without added salt. In the manufacture of cakes and pastries, basically no salt butter is used.

4. Salty butter: Also known as salty butter (butter), there are many salty butters in Japanese products, and the salt content is specified below 18%.


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The role and nature of butter:

Butter has three characteristics that are indispensable for the production of pastries.

1. Plasticity: Although it is a solid, it has a softness that can be freely adjusted.

2. Crunchy: a solid oil with plasticity, which has the characteristics of a film stretching rib in the cross-section powder, which can give the cake a crisp taste.

3. Dense: absorbs a lot of air by stirring

Once the dissolved butter is melted, it will not be able to perform the above characteristics.



Cheese

People who regularly use cheese should find that in many cases the cheese we buy will be labeled "processed cheese", What? What is the ghost of processed cheese? If you don't know, you may want to find out what we can use.

The raw milk is precipitated by condensing the protein in the milk into a small piece by adding acid or rennet, and layering with the whey. The water is then squeezed out to form a larger piece of cheese. Finally, the salt and the pigment are added, and the special flavor, texture and color of the cheese are imparted by fermentation. Its main ingredients include: 30.17% water, 34.39% fat, 31.23% protein, 4.31% minerals.


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Tips:

1. Although the composition of different cheeses may change, protein and fat are always the most important ingredients.

2. Because in cheese, fat : water ≈ 1:1, if you do not want the cheese to stratify during the preservation process, you need to fully emulsifie.

Processed cheese is relative to natural cheese and contains at least 51% natural cheese. Because processed cheese is the product of processing natural cheese, it has more characteristics and functions:



Effect:

1. Better emulsifying properties: no further stratification when melted by heat.

2. Extended shelf life: By adding emulsified salt, the cheese will not lose its original form due to melting when it is sold to a warm area, prolonging the time for cheese to maintain high quality.

3. More flavor: Re-made cheese can have a variety of different flavors.

4. Excellent ductility: spreadability. When making cheese sauce, you can give the cheese sauce a silky texture, making it less prone to agglomeration.


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