Cake Making Equipment
Find innovative production technology for making cakes and connect directly with world-leading specialists.
“A party without cake is just a meeting.” America’s beloved chef, Julia Child, couldn’t have been more right. Nowadays, cakes are a blaze of colors and flavors and it’s amazing to think that it only takes a few basic ingredients and steps to make them. Mix fat, flour, eggs, sugar, water and salt to make the batter. After baking and cooling it, let your imagination run wild when it comes to toppings, fillings, and decorations.
Which cakes technology do you need?
Large capacity confectionary mixer
The foaming process determines the quality of various confectionery products, from marshm…
Compact & pumpable food media mixer
The process of mixing ingredients for confectionery products like marshmallows and merin…
Leak tester for pouches and MAP packaging
Nuts are packed with unsaturated fatty acids, which means they are prone to oxida…
Stand-alone ultrasonic food cutting machine
For some foods such as cake, pizza, sandwiches or ice cream, the end product is…
Stand-alone ultrasonic medium scale food cutting machine
Accurately cutting food products in their desired shape, is a pro…
Inline ultrasonic big scale food cutting machine
In the food industry, where accuracy in the cutting process is desired, ul…
Hygienic and fully-welded spiral freezer for food
Food freezers are often the last step in the food production chain. The …
High capacity spiral cooler for food
Cooling baked goods and food products can be problematic for sliced baked goods. A crus…
Food crates washer
With the increasing demand of food production sectors for cutting costs, while increasing quality of produc…
Washing cabinet for food bulk containers
With an ever-increasing demand for output and stricter hygiene regulations for food…
Hygiene washer for food utensils
Thorough and quick cleaning of kitchen utensils, such as baskets, knives, trays, and other a…
Washing cabinet for trolleys
Food manufacturing facilities, bakeries, or restaurants are ridden with efficiency-related issue…
High speed decorator for filled biscuits
Filling or decorating biscuits was always a difficult task. Sometimes biscuits are …
High speed waffle decorator
In the past, there were not many ways to make waffles or wafers colorful, tasty, and attractive t…
High speed decorator for donuts
Donuts quite simply need decorations. The added value through unique and visually appealing d…
Conveyor belt metal detector for food products
Inspecting and rejecting finished food products for metal contamination is a…
Moulding machine for rolled bread
As great snacks and accompaniments to meals rolled bread is a staple product in commercial…
Cream filling machine for bakery industry
Cream and other fillings in bakery products must be injected in the right volumes…
Cake batter dosing machine
High precision machines are essential to ensure a consistent dough mix pours into a mould. The fin…
ATEX confirmed outdoor silo for flour
Bulk outdoor storage of flour, dry milk and other powder ingredients for the bakery in…
Manual bag discharger for bakery industry
Many minor and intermediate ingredients for bakery products are delivered in bags…
Microdosing system for bakery industry
Storage and dosing of powdered minor ingredients such as flavourings, colours and sim…
ATEX Indoor silo for sugar and flour
Storing granulated or powdered materials such as sugar and flour prior to processing re…
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Small sugar mill for entry level production
Sugar powder is a key ingredient in a wide range of bakery, confectionery, and …
Temperature-treatment mixer for bakery & gastronomy
The production of creams, sauces, ragouts, ready-to-bake, and simi…
Line for sponge cakes production
Bringing together a wide range of process machinery to develop a production line for sponge-…
Mixer for aeration of confectionery and bakery products
Aerated products can be difficult to mix thoroughly without reduci…
Centrifugal mixer for batters and creams
Batters, creams and other delicate sauces and emulsions take time to mix, reducing …
Nut and cheese grater
Smearing, clumping and crumbling are common problems when cheese and other soft textured foodstuffs are …
Ice coating machine
Make consistent use of this high-quality, finish coat with your covered product. This is a coating machine…
High capacity decorator
Enhance the appearance of your product by applying final finishing touches and designs. This is a serv…
Hygienic chocolate cooling tunnel
Quickly cool your product after cooking in preparation for further processing. This is a l…
Hygienic chocolate coating machine
Coat your product with chocolate or caramel. This is a next-generation chocolate coating …
Chocolate coating machine
Coat your product with chocolate or caramel. This is a chocolate coating machine born of many years…
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Stories about Cakes
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Fat or Foam? - Which F do you prefer for your cake?
Carrot cake, chocolate cake, red velvet cake, rainbow cake…we could go on and on listing the different types of cakes out there. But actually, we can divide them into two main categories depending on the fat content. High-fat or shortened cakes use liquid or solid fats to keep the gluten development low. This way, you can get a tender product and a longer shelf life because the fat slows down the staling process.
Unshortened or foam-style cakes contain little or no fat, but they are very high in sugar. Since there is no fat, you need another ingredient to tenderize them. Here is where the sugar gets in the game. Foam cakes are drier and do not crumble very easily, so they are perfect to be cut in layers or rolled. One of the most famous examples of foam cake is sponge cake.
Give your cake volume by mixing flour, water, eggs, and… air?
Yes, you got it right. To make a cake you need air, the same air you breathe. When you introduce air in a liquid or viscous solution (aeration process), the solution entraps air bubbles forming a foam that gives volume and height to your cake. You can have aeration thanks to the yeast, baking soda or through mixing methods such as whipping and beating. For instance, when whipping egg whites, proteins like ovalbumin and ovomucin are responsible for the volume of the foam. During baking, the heat causes air to expand, resulting in the cake rising.
Taking care of your mixing process – how to avoid holes in your cake
Have you ever seen holes inside a cake? Here, this could be the result of too much air. Overmixing your batter can create more air bubbles and too much air will be incorporated into the mixture. Then, it can weaken also the protein structure while creating a fragile cake that can collapse. In addition, if you overmix your batter, you can create gluten development. Gluten is a network of proteins that when mixed create an elastic structure. This is great in the case of making bread, because we all love bread’s chewy texture, but it is not very great for a cake.
The art of cake decorating
Besides being so delicious, cakes nowadays are also a feast for the eyes. Not only in the artisanal bakeries, but even walking through the aisles of supermarkets you can find various cakes filled with layers of colored icing. To create these colorful layers, after baking, a cake slicer cuts the cake into even layers. If the cake is too dry, a conveyor belt leads each layer under spray nozzles that spray syrup to soften the cake.
Before building the cake and joining all the layers, depositors inject the cream of your choice onto each layer. The final touch is the frosting that is used to cover the cake. The cake is placed on the cake turntable (or rotating tray) while frosting is sprayed or drizzled through a depositor to cover both the top and sides.
