We are a Taiwanese manufacturer of Tofu and Soy Milk machinery. We also provide Tofu and Soy Beverages core technology guidance and transfer to our global partners.

FAQs

Welcome to our Frequently Asked Questions (FAQs) page. Here you will find:

  • Customer questions
  • Technical questions
  • Tofu & Soy milk questions

If you have a question that isn't answered here, please contact us.

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Q1: Why the automatic tofu production line must be had, not better have to success?

Why the automatic tofu production line must be had, not better have to success?

The benefits of automatic tofu machines would not only save labor costs but also improve the efficiency of production process and increase tofu production output. Furthermore, because of the automatic system, the quality would be stable by the automatic setting on timers, temperature controls and machine’s actuation.

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Q2: How to Improve the Tofu Production Yield?
How to Improve the Tofu Production Yield? In general, soybeans contain about 38%~42%.of protein. The higher protein extraction rate of soy milk is, the more tofu product will be made. Through YSL unique double grinding and separating machine with the concentration control design would improve the production yield than a single grinding function on the extraction rate. By so the business can save cost by the above technology, then the profit and output increase.
Q3: Why the tofu coagulation is one of the key to tofu automatic production line?
One of the key points to tofu auto production line is to know the properties of protein coagulation, that needs combine the design of tofu coagulating machine that makes products outcome consistent, eventually result in complying with hygiene and safety regulations. In order to produce the perfect texture inside tofu, you shall focus on controlling the temperature, the manners and the speed of stirring when coagulating. This means the angle of pad of stirring stick matters very much and the stick needs to move in clockwise and counterclockwise to mix in a proper pace. Yung Soon Lih can help transfer the technique to make tofu including the coagulation process by the professional R&D and design staff who is experienced experts in the protein coagulation. With such help any new maker to tofu making category can go into mass production between 2 and 4 weeks.
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Press Release

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