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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

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Tsingbuy on IBIE in Las Vegas in USA

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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.

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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.

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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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Alice Liu
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Zoe Lee
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News

About Milk and Cream

  • Author:Zoe
  • Source:Tsingbuy
  • Release on :2019-09-19


Milk

Milk is raw milk (directly based on the body of the cow) without any addition and only by heat sterilization. The milk fat component is 3% or more, and the fat-free milk solid content is 8% or more.



Type of milk

1. Unhomogenized milk: The fat globules of the raw milk are not crushed to make them stable and homogeneous.

2. Low-temperature sterilization milk: milk that is sterilized for 30 minutes at 62~65°C, has a unique flavor. Generally, milk sterilization is performed by ultra-high temperature instant sterilization (120~150°C, 1~3 seconds).

3. Adding milk: Add milk such as skim milk or cream to the raw milk to adjust the milk of the milk component.

4. Skim milk powder: All the milk fat is almost extracted from the raw milk and made into a powder.


Sheet pan baking tray recommendation

From Customzied aluminum sheet pan manufacturer


Cream


Fresh cream (light cream)

Only milk is used as raw material, milk fat component of 18% or more, no added and satisfied with the basic conditions of hygiene, milk fat components 20~30% or more, is made for coffee, so when foaming, the milk fat component must be more than 35%. More than 45% are too easy to foam. Although there are various kinds of fresh creams we use, they are generally divided into 35~38% low fat and 40~45 high fat depending on the application.



Pure milk fat cream

Pure milk fat cream will be slightly yellowish, and the flavor and taste of the mouth will be good. It is not very suitable for temperature changes, so it is best to keep it at 5 °C (stored in a refrigerator of 0~3 °C) from the time of purchase to use. The temperature control during the firing and squeezing work is also very good. important. Once it exceeds 10 ° C, its flavor is affected and cannot be recovered.


Sheet pan and cooling rack recommendation

From stainless steel sheet pan manufactuer


Synthetic cream, vegetable fat cream

Part or all of the milk fat is replaced with vegetable fat (coconut oil, palm oil, soybean oil or rapeseed oil). Stabilizers and the like are usually added, and it is not easy to be inferior, and the stability is also better. Even if the foaming time is long, it is not easy to separate. The color is whiter, compared with pure milk fat, it is not so thick, it is suitable for use when the taste is light.



Tips:

In France, liquid cream is also called creme fleurette, and lactic acid bacteria are added to fresh cream. The high-concentration fermented cream is slightly fermented and called creme epaisse and creme double. Sour cream is a cream that is often used in Northern Europe. It is formed by further fermentation of creme epaisse and has a strong sour taste.


Heavy Duty silicone coated baking sheet pan recommendation

From teflon coated sheet pan manufacturer