Mousse Cake

Mousse cake first appeared in the gourmet capital of Paris, France. The appearance, color, structure, and taste of cakes are rich in variety, natural and pure. After being frozen, they have endless taste and become the quintessence of cakes. The appearance of cake conforms to people’s love for food and pursuit of beauty, and meets people’s constant new requirements for cakes and aesthetic design. The cake also gives masters a greater space for creativity. Masters use mousse The making of the cake shows their inner life savvy and artistic inspiration.

In fact, the mousse cake is a panna cotta-style dessert, called mousse in English, which can be eaten directly or made into a cake sandwich. Usually, cream and coagulant are added to create a thick jelly-like effect. Mousse is translated from French. Mousse is a kind of dessert like pudding. It is softer than pudding and melts in the mouth.

From the unpretentious cake embryo to the infusion of mousse, a pastry is completely transformed into a work of art delicacy. In addition to the attractive appearance, the mouthfeel and rich flavor of the cake is unique among many pastries. Due to its special production process, the texture of the cake is softer and softer. With the addition of similar ingredients to ice cream, the frozen taste is more like an “ice cream cake” that melts in your mouth.

This machine is easy to use as a stand-alone machine, and can also be matched with traditional food production lines to pave the way for the development and upgrade of enterprise products, so as to adapt to larger market consumer needs. The device has 4 slicing modes, including circular slitting, strip slicing, rectangular dicing, rectangular dicing, etc.