The selection and circulation of semi-automaton foam to send away the whole strategy of milk

In order to make a delicate and lasting foam on the semi-automatic coffee machine, the selection and storage of milk is very important. A skillful wife cannot make bricks without rice. No matter how good the foaming technique is, if the milk is not good, it is all empty talk. First of all, we have to choose the right brand of milk. at present, the fat content of stable foaming milk is about 3.5%. The domestic brands commonly used in food and beverage channels mainly include: Nestle all official milk, Yili catering milk, happy milk and other brands, so not all the milk on the market can foam, but most imported milk does not have any problem. From this we can also see the gap between the quality of the domestic dairy industry and that of foreign countries. If you can not buy the above brands of milk, then you can go to the supermarket to buy relatively high-end pure milk, daily cheaper milk is almost always blended milk, so it is difficult to say whether you can get rid of foam. After choosing the right milk, remember to refrigerate it before using it. Keep it in a refrigerated environment of 3 to 5 degrees for more than 4 hours to make the foam more lasting and delicate. Finally, do not pour out the remaining milk in the foam tank every time. You can keep it in the freezer and continue to use it. But it should be noted that the temperature must be fully cooled down first. Secondly, do not use all the milk used for the second time. As the milk that has been sent will contain a lot of water, the flavor of the milk will fade, so at least half of the fresh milk should be mixed with it.