Comparison of cream chargers purchase considerations and the proportion of cream used

- Jan 03, 2019-

Cream chargers contain a lot of knowledge, and in application, mainly used in foaming and creaming. Therefore, you need to have a correct understanding and in-depth understanding before you can know how to use it properly and achieve it. Use purpose, not use it incorrectly.


1. Is there an important consideration when purchasing cream chargers?

When buying cream chargers, it is required to take all relevant factors into consideration so that they can have accurate judgments and correct choices, and they have important considerations, but they must have correct understanding rather than misconceptions. In addition, it is important to know that as long as it is related to product purchase, it is an important consideration, and it cannot be considered as some of them, so as not to affect the correct purchase of the product.


2. When buying cream chargers, what is the price of the product and the manufacturer?

When buying cream chargers, you need to consider the product price and the manufacturer, and these are two factors that must be considered, can not be ignored and missed. In terms of importance, they are just as important. There is no distinction between them. Therefore, it cannot be said which one is important, and there is no comparability because there is no meaning and value.


3. Do you want to consider the type of cream when you buy cream chargers?

The purchase of cream chargers, there are some factors that must be considered, such as the origin, parameters, price, quality and manufacturer of the product, if necessary, can also consider the product use environment and use requirements . However, among these considerations, the type of cream is not included, so it is generally not necessary to consider the type of cream unless there are special circumstances.


4. Is the ratio of creamy to cream used during the use of cream chargers?

In the course of use, the ratio of cream to egg is an important aspect. Because it is professionally related to the quality of the creaming and the shaping effect, it cannot be taken lightly and sloppyly. Under normal circumstances, it is the first time the cream is filled with the gas in the cream egg, which is the same ratio to ensure that the cream has a good molding