Pastries as a convenient food, its calorie content is relatively high, its raw materials are mainly wheat flour, sugar, oil, protein, dairy products, etc. as raw materials. After processing the dough, baking and other processing techniques, various cakes were made. Its nutrition is still relatively abundant, and various nutrients that the human body needs, such as carbohydrates, proteins, fats, vitamins, minerals, etc., are easily absorbed by the body. Therefore, the inspection and analysis of the above-mentioned various nutrient content is very important for controlling and supervising cake production and supervising cake quality. The fat analyzer can effectively measure the fat content in cakes. Add Wechat, all you need are here:
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Also we have PET special machine to produce PET preforms.
Vertification of many year's market application, optimal combination configuration, stable, reliable and durable system with the characteristics of high efficiency, energy saving, low voice and strong power.
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BUlk-storage memory that can store many groups of technological parameter.
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Through the control experiment, it can be seen that if the cake contains a certain amount of moisture, it has a certain influence on the measured value of fat. Non-dried cakes measured higher fat content than dried cakes. That is, the higher the moisture content of the cake, the greater the direct measurement of the fat value.
According to the fat analyzer, it is found that due to the fact that the inspection work procedure is often not reasonable in the inspection work, and that the operator does not use a clear language requirement in the standard, it is necessary to carry out sample processing. In this case, the sample enters the inspection room and is often the Check the moisture content, then directly determine the fat content, and ignore the drying of the sample, resulting in inaccurate test values. Because the sample water content is different, the difference in the measured results is very significant mainly due to many aspects. The main reason is that in the state of water, all kinds of substances in cakes have low adsorption force between various molecules, especially fatty substances such as triglycerides and fatty acids, as well as various waxes, phospholipids, and various Many impurities such as pigments, perfumes, aldehydes and ketones. 
