Lebanon importer needs Carob Molasses Homogenizer

I am currently developing a new food spread product and I am exploring equipment options for achieving a smooth and stable texture.

I would like to inquire whether your high-pressure homogenizer would be suitable for processing carob molasses with a viscosity of approximately 10,000 cP.

Could you please advise if your machine can handle this viscosity level and whether it would be effective in producing a uniform, creamy spread?