There is a difference between thick-cut yogurt and fried yogurt. Traditional fried yogurt can fry anything, such as sprite, coke, milk, red bull, milk+jam or fresh fruit, but it can only be a thin method, which needs to be fried continuously, spread out and then cut into pieces or shoveled into rolls.

At present, coarse-cut yogurt is still fried, but the materials are different. Need to use pure milk+jam or fresh fruit, or directly use high-cost finished yogurt. This is due to the transition between fried yogurt and coarse-cut yogurt.

In fact, after continuous updating and iteration, thick-cut yogurt is no longer a traditional practice and material, and it surpasses the traditional fried yogurt in taste, shape and value. As far as the current thick-cut yogurt is concerned, the specially fermented sour grandma pulp is used, and different flavors of jam, fresh fruit and small materials are mixed in different proportions without secondary fermentation, which has higher aesthetics, better taste and richer nutrition, and is suitable for all ages. From the practical point of view, the traditional machine can not meet the production of thicker cut yogurt. Now there is a new machine that combines the previous experience. After continuous improvement, the current thick cutting machine does not need to stir fry, stir fry, stir fry. From the traditional 40-50 minutes per pot, the present machine can finish making a pot in 15-20 minutes, saving time and effort. The most important thing is that the efficiency is higher, and the profits will naturally rise.