BATTER DEPOSITED CAPABILITIES

MUFFINS  •  BROWNIES  •  SNACK CAKES

Five autobake cake lines with refrigerated and ambient cooling. Pans, depositors, and toppers are interchangeable between lines.

 

    • Various pan shapes with portion sizes ranging from 1/2 ounce to 6 ounce
    • Multiple batter depositors and toppers fruits, dry particulate and specialty toppers)
    • State-of-the-art streusel depositing
    • Extended in-feed sections to run multiple depositors simultaneously
    • Batter aeration system
    • Items can be baked in paper liners (cup or tulip), or in unlined, greased pans

    • Robotic and roll-out depanning
    • Injection system (custards, creams, chocolate, jelly)
    • Waterfall glazing and icing
    • Spot depositing
    • String icing
    • Enrobing
    • Dry toppers for sprinkles, powdered sugar, chocolate chips, shavings, and other decorettes
    • Powdered sugar duster
    • In-line cooling tunnel and freezing spiral

    • High-speed in-line horizontal and vertical wrapping
    • Wrapper bypass for in-store bakery or food service programs
    • Secondary packaging options include cartons, tubs, clamshells, bulk packs, and trays

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