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Changemakers

Cake Cutting Equipment

Cutting

“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.

Cakes

<span style="font-weight: 400;">Bringing together a wide range of process machinery to develop a production line for sponge-based products like swiss rolls, layer cakes and family cakes is complex and expensive. Complete “turnkey” production systems with complete automation offer a time and money saving solution to small through to large scale bakery production environments.</span>


<h2>Turnkey multi product lines for sponge-based baking</h2>
<span style="font-weight: 400;">Tonelli has a hard-earned worldwide reputation for bakery and confectionery machinery. They have used their class-leading experience to bring to develop complete, fully automated production lines that allow new sponge-based products to be brought to market more quickly and efficiently than has previously been possible.</span>

<span style="font-weight: 400;">Tonelli production lines provide a turnkey solution to the entire baking process, including ingredients mixing (and production of batters and creams), depositing, rolling, layering, cutting and more.</span>

<span style="font-weight: 400;">A wide variety of final packing options can be made available to allow the complete automation of every part of the production process.</span>

<span style="font-weight: 400;">All components and process stations are completely integrated and designed to offer the most efficient production path possible for your given product requirements.</span>

<span style="font-weight: 400;">Production volumes can be from as low as 250 kg per hour up to 1,600 kg per hour, allowing you to choose the optimum performance for your production needs.</span>

<span style="font-weight: 400;">The highest quality of components and construction methods is used throughout, to ensure a production line that is reliable, efficient and easy to clean and maintain.</span>

Line for sponge cakes production

In the food industry, where accuracy in the cutting process is desired, ultrasonic food cutting machines are created for large-scale manufacturers that want to scale up their production while maintaining the precision in the cutting process.


<h2>Easy to use machine for cutting baked products with ultrasonic blades</h2>
The UFM8000 designed by Cheersonic, is an ultrasonic food cutter used for cutting differently shaped baked products such as bread, cake, cheese or pizza. This ultrasonic cutter is composed of a transducer, a device that converts energy from one form to another, in this case ultrasounds in vibrations. The vibrating component plays a key role in the process, because it prevents the product from sticking to the blade. Fitted with two conveyor belts, this inline model has a big capacity, considerable size and a cutting speed up to 60 cuts per minute. The food product is positioned on the first belt that slides it under the first knife and then the second knife that can perform a horizontal and a vertical movements. The second belt is needed for the product exit. No rotational movement is provided for the knives. The device has two cutting modes: slice and square cutting. Furthermore, the machine is provided with an automatic waste removal system that takes away the edges to form evenly aligned squares and slices. This machine can be integrated in the existing food production lines, adapted to customer demands.

Inline ultrasonic big scale food cutting machine

Cutting sticky products in the food sector is not always an easy process. Small scale producers that want to start automizing and speeding up their production process, without losing accuracy in cutting the products, an ultrasonic food cutting machine can help make the process more efficient.


<h2>Small capacity ultrasonic cutting of food products</h2>
The UFM3500 is a machine developed by Cheersonic that is able to cut food products such as cakes, marshmallows, pizza, pie or dough using ultrasonic technology that ensures very precise cutting. This ultrasonic cutter is composed of a transducer, a device that converts energy from one form to another, in this case ultrasounds in vibrations. The vibrating component plays a key role in the process, because it prevents the product from sticking to the blade. Despite having a small capacity, the only knife can slice circular and rectangular product with its two cutting modes, which can be easily chosen or adjusted with the touch screen control interface.

The product is placed in a conveyor belt and pushed forward by a bar. While the product is moving forward, the knife will cut it in slices. On the other hand, in rotation mode, the product is kept in position by two holding plates. In this case, the knife rotates and cuts the round product, for example a pie or a pizza, in triangular pieces. The machine can achieve a cutting speed up to 60 cuts per minute.

Inline ultrasonic food cutting machine

Accurately cutting food products in their desired shape, is a process that can take a lot of time and effort, especially when it comes to sticky products. To make this process faster while keeping the accuracy, more and more manufacturers decide to rely on ultrasonic cutting machines.


<h2>Accurate, consistent cutting in different shapes</h2>
The UFM6000 slicer produced by Cheersonic is a multi-slice food cutter. It can be applied to cut a variety of differently shaped products such as tiramisu, Swiss rolls, brownies, bread, pizza and sandwiches. Four cutting modes are provided: round mode, slice mode and two rectangle modes (square and triangle cuts). This ultrasonic cutter is composed of a transducer, a device that converts energy from one form to another, in this case ultrasounds in vibrations. The vibrating component plays a key role in the process, because it prevents the product from sticking to the blade. The machine is formed by plates on which the product is located. While cutting, the knife moves up and down. If the product has to be rotated, the plates turn the product while the knife is stationary. This type of food cutter can cut two products, such as two round cakes positioned on these two turning plates, at the same time. Cutting speed can reach 60 cuts per minute.

Stand-alone ultrasonic medium scale food cutting machine

For some foods such as cake, pizza, sandwiches or ice cream, the end product is not always as precise as desired with a traditional cutting machine. Ultrasonic food cutting machine provides cutting precision even for small-scale manufacturers wanting to optimize this part of the production process.


<h2>Clean and accurate ultrasonic cutting for various food products</h2>
Cheersonic UFM5000 is a cutting machine with ultrasonic technology used in the food industry. It’s mostly used for products such as cakes, bread, pizza, sandwiches, cheese and frozen products. This ultrasonic cutter is composed of a transducer, a device that converts energy from one form to another, in this case ultrasounds in vibrations. The vibrating component plays a key role in the process, because it prevents the product from sticking to the blade. Four cutting modes are provided: round mode, slice mode and two rectangle modes (square and triangle cuts). The food product is positioned on a large plate above which the ultrasonic blade is located, which will cut the product as it moves up and down. The cutting product is positioned and cut according to pre-entered parameters. Cutting speed can reach 60 cuts per minute. It’s possible to cut several products without changing blades.

Stand-alone ultrasonic food cutting machine

Some cake items you may wish to cut can feature substantial amounts of cream. But that cream could smear and squeeze out of a cake during the cutting process while generating a lot of waste. Proper cutting accuracy is necessary for producing quality cream-based cakes without causing the cream to spill or spread.

<h2>Precision and hygienic cutting of creamy cakes using ultrasonic vibrations</h2>
The transversal ultrasonic cutter from TT Italy uses vibrating blades that cut your cake through quickly and precisely, preventing it from any damage or imperfections.
The cutter uses ultrasonic waves at a higher frequency than other traditional waves. The vibrations produced by these waves will create a frictionless cutting surface. The design also prevents waste, as the cake material is trimmed safely and effectively.

Cake ultrasonic cutter

To produce multiple sponge cake varieties and keep up with the changing industry trends, a production line requires versatility. The line must be ready to produce new products without having to go through a time-consuming format changeover. A unit that can switch formats in minutes is ideal to save time and speed up your production.
<h2>Switch between cakes through different cutting and roller configurations</h2>
The TT Italy Sponge Cake Production Line uses a turbo mixer to prepare the batter and cream materials. A roller depositor then dispenses a layer of batter on the oven belt. The line can prepare decorations before everything moves into the baking area.
After moving through the baking and cooling sections, the cakes will reach a workbench section where a longitudinal cutter and syrup dosing unit work. A filling dispenser is also suitable for filled goods.
A transversal cutter will create the proper cuts measured for your use. An ultrasonic cutter can also work with items with heavy cream content, preventing the squeezing of filling while cutting, ensuring end product uniformity and desired looks.

Sponge cake production line

When producing confectionery, bakery, or chocolate products, achieving consistent and precise portion control is critical. Traditional cutting methods often fall short, especially when dealing with dense or sticky masses.
<h2>Cut mass with precision and consistency</h2>
The Aasted guillotine is designed for medium and high-capacity cutting, offering both mechanical movement and fully servo-controlled motions. This guillotine can be equipped with either ultrasonic or stainless steel blades, available in basic or specialized designs. It is capable of cutting on a moving belt, adapting to various product requirements. The guillotine ensures each slab is expertly and accurately sliced into bars, bites, or smaller portions. Suitable for any type of mass, whether simple, dense, or sticky, the Aasted guillotine guarantees uniformity and precision. Additionally, Aasted's customization options allow for tailoring the guillotine to specific production needs.

Industrial guillotine for precision cutting

Bakeries aiming for small-scale production often face challenges in efficiently handling various types of mass and achieving precise product consistency. Creative flexibility and easy operation are crucial for experimenting with different formulations and inclusions.
<h2>Versatile depositing and extruding capabilities for small bakeries</h2>
The Alice™ C-Frame by Aasted is designed to meet the needs of small-scale bakery production with its combined depositor and extruder functionalities. This unit can handle up to three different masses simultaneously, allowing for a wide range of product variations. It can be used as a standalone unit with an integrated conveyor for continuous production. The Alice™ C-Frame is easy to operate, offering a simple plug-and-play setup that minimizes downtime and maximizes production efficiency. Featuring patented FlexBooster™ and CamRotor™ technologies, it maintains precise control over mass handling, ensuring accurate and consistent outputs. Additionally, the system supports various QuickShift™ tools, enabling a multitude of processing options such as one-shot, two-color mass extrusion, wire cutting, and sequence depositing. This makes it suitable for a variety of bakery and confectionery applications.

Small-scale depositor and extruder for bakery production

In high-volume bakeries and food production facilities, achieving consistent and precise cake slicing is essential. Traditional cutting methods often lead to uneven portions and high waste, especially in large-scale operations, where speed and accuracy are critical for productivity and profitability.
<h2>Cut round and rectangular cakes efficiently</h2>
The Cake Cutter KS from ALPMA Alpenland Maschinenbau GmbH is designed to handle heavy-duty cake cutting operations. It supports both round and rectangular cakes, making it versatile for various baking needs. The Cake Cutter KS can process up to 30 round cakes per minute and 15 rectangular cakes per minute, ensuring high throughput. It accommodates round cakes with diameters ranging from 180 to 290 mm and heights from 40 to 110 mm, as well as rectangular cakes up to 380 x 250 mm. The equipment’s precision engineering ensures consistent and clean cuts, reducing waste and increasing uniformity across all servings. Its robust construction guarantees durability and long-term performance, making it suitable for busy production environments.

Industrial cake cutter for round and rectangular cakes

In large-scale bakeries and pastry production facilities, achieving consistent and aesthetically pleasing cake slices is a common challenge. Precision in slicing is crucial to ensure each portion looks uniform and meets quality standards.
<h2>Ensures even and precise cake slicing</h2>
The Automatic Horizontal Cake Slicer by ANKO is specially designed for slicing various shapes of cakes, including circles, rectangles, rolls, and triangles. It features double blades with vibration to ensure every portion has a flat surface and a pleasing appearance. The slicer operates with a capacity of up to 200 pieces per hour and accommodates cakes with a height of 50–150 mm and a diameter or width of 400 mm. The thickness of the slices is adjustable in 5 mm steps. This slicer includes a safety cover and is known for being easy to operate and clean. ANKO, with over 46 years of experience in food machinery, ensures high-quality performance and reliability in its products.

Automatic horizontal cake slicer

When working with heavy doughs or products with particulate matter like nuts or chocolate pieces, achieving consistent and precise depositing can be a significant challenge. Such production environments demand a robust and reliable system that can handle diverse dough types with ease.
<h2>Consistent and precise dough depositing</h2>
The 3-Roll Extruder by Bakon is designed for high-capacity bakery operations requiring a robust solution for heavy dough types. This system features one large roller and two small rollers to ensure firm, steady pressure in the extruding chamber, optimizing the depositing process. Users can program and save up to 100 product settings via the intuitive touchscreen interface, allowing for versatile applications and quick adjustments. The 3-Roll Extruder comes complete with a cutting device that can switch between wire and blade options, enhancing flexibility. Built on a heavy stainless steel C-frame with adjustable height, it also boasts easy mobility with two rigid and two swivel casters with brakes. Designed to meet HACCP standards, this extruder is easy to clean, with removable funnels and water-cleanable rollers, ensuring hygienic operations.

3-roll extruder for heavy dough products

In a fast-paced bakery setting, efficiently producing and packaging layered cakes can be challenging. Ensuring each layer is precisely applied and each end product is consistently sized is crucial for maintaining quality and meeting high demand.
<h2>Automated depositing and cutting for layered cakes</h2>
The production line from Bakon is designed to automate the process of building and packaging layered cakes. It begins with a base layer of cake, onto which syrup is sprayed, followed by the deposition of up to three layers of cream. A vibrating strewer then adds toppings like sprinkles, chocolate flakes, or nuts. Two inline ultrasonic cutting machines precisely cut the cakes into individual portions. After cutting, the pieces are automatically packed and ready for shipment. This system allows for interchangeable templates, making it versatile for various other products.

Full production line with depositing and ultrasonic cutting

Consistent and precise cutting of bakery products is crucial for maintaining quality and presentation, especially in high-capacity production environments. Traditional cutting methods often lead to inconsistencies, affecting both product aesthetics and profitability.
<h2>Achieve uniform cuts with ultrasonic technology</h2>
The Ultrasonic Cutting Line by Bakon is designed for high-capacity cutting of both square and round cakes. Equipped with 12 ultrasonic blades, it ensures precise and clean cuts, reducing waste and maintaining product integrity. The infeed section uses sensors to correctly position the cakes, and the 12 cakes are transported simultaneously through the cutting process. The long outfeed section can seamlessly connect to a packing line, streamlining the workflow. Ideal for large-scale bakery operations, this line enhances efficiency and ensures consistent cutting quality.

Ultrasonic cutting line for bakery products

In industrial and commercial kitchens, ensuring uniformity and precision in slicing various food products, whether fresh or frozen, presents a significant challenge. Achieving consistent cuts without compromising on efficiency is critical.
<h2>Achieve precise cuts with an ultrasonic blade</h2>
The Nano Ultrasonic Slicer by Bakon is designed for small to mid-size confectioneries, hotels, caterers, and food manufacturers. This slicer uses high-quality titanium blades driven by unique servo technology for precise cutting. Capable of handling products up to a height of 65 mm and trays measuring 400 x 600 mm, it supports both rectangular and round items, including fresh and deep-frozen foods. Additional features include a full-color touchscreen for easy operation, a reliable Safety Light Curtain System for enhanced safety, and an optional cleaning unit for maintenance. The slicer also offers programmable cutting patterns for creating various shapes like triangles and diamonds.

Ultrasonic slicer for precise food cutting

For smaller food production setups or artisan bakeries, ensuring precise and clean cuts in cakes, pizzas, and other pastries is essential. Manual slicing can be inconsistent and labor-intensive, introducing challenges in maintaining uniformity and speed.
<h2>Automates precise slicing of cakes and pastries</h2>
The Pico Ultrasonic Slicer by Bakon provides an effective solution for smaller production lines that require the same high-quality cuts as larger setups. This slicer features a Full Wave titanium cutting blade, ensuring quick and accurate slices even through frozen products. Equipped with a Safety Light Curtain System for operator safety, it also boasts a full-color touchscreen for ease of operation. The slicer’s built-in automatic blade cleaning and washing unit helps maintain hygiene standards with minimal maintenance. With product trays accommodating up to 400 x 600 mm and cutting patterns that can be customized and saved, the Pico Ultrasonic Slicer is suitable for a variety of bakery and confectionery products. Its compact and movable design further enhances its practicality for diverse production environments.

Ultrasonic slicer for cakes and pastries

In a commercial bakery setting, consistently achieving precise and clean cuts for a variety of bakery products, including cakes, pastries, and confectioneries, is crucial. Traditional cutting methods often result in uneven edges and product damage, impacting presentation and reducing yield.
<h2>Achieve precise and clean cuts effortlessly</h2>
The Inline Ultrasonic Slicer by Bakon is designed to meet the demands of industrial bakery operations, providing consistent, high-quality cutting for various bakery products. The slicer employs ultrasonic technology, which uses high-frequency vibrations to cut through even the most delicate baked goods with minimal resistance. This results in clean and smooth cuts, significantly reducing waste and enhancing product presentation. The inline system allows for seamless integration into existing production lines, ensuring continuous and efficient operation. Features include adjustable cutting speeds and customizable blade settings to accommodate different product sizes and textures. With Bakon's extensive expertise, the Inline Ultrasonic Slicer is a reliable solution for bakeries aiming to enhance their production capabilities.

Ultrasonic cutter for pastry and bakery products

In food and confectionery production, separating continuous strands after slicing is essential for processes like enrobing and packaging. A common challenge includes adjusting the product width for various downstream processes while maintaining hygiene and product quality standards.
<h2>Accurate and hygienic strand separation</h2>
The Fanning Belt CLBG from Bühler is a robust strand separation solution designed for precision and hygiene in food production. Its adjustable belt straps allow easy modifications in product width and an up-and-down fanning option for sticky products. Built with stainless steel and an open design, the belt ensures stringent hygienic standards and facilitates quick and easy cleaning. The system guarantees accurate fanning with optimal spacing between strands, enhancing process stability in subsequent operations like enrobing or packaging. Suitable for a variety of applications, including bars, biscuits, cakes, and chocolate products, the Fanning Belt CLBG is an efficient and flexible addition to any production line.

Industrial fanning belt for strand separation

The Roman quip “bread and circuses” says everything about the ubiquity of loaves through the ages. But although flour, yeast, and water are still the main bread recipe ingredients today, the baking process as well as the bakery equipment available, takes this basic formula to new avenues. From sprouted wheat challah to beetroot ciabatta and protein rolls, breadmaking has changed considerably since the time of the Roman empire.

Bread

Making.com is a new online platform that helps makers find production technology quicker by grouping it around the products they make.

<div class="RichText3-paragraph--withVSpacingNormal RichText3-paragraph Typography Typography--m">Bakery products and cocoa beans go famously together. But what about cocoa shells?</div>
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<div class="RichText3-paragraph--withVSpacingNormal RichText3-paragraph Typography Typography--m">We never thought of that combination until visiting <a href="https://intersac.be/nl/oplossingen/cocoa-paper-assortiment/">Intersac packaging</a>. And the result is delightful.</div>
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<div class="RichText3-paragraph--withVSpacingNormal RichText3-paragraph Typography Typography--m">The specialist container manufacturing company is using innovative technology to produce fully compostable moulding trays from cocoa husks.</div>
<div class="RichText3-paragraph--withVSpacingNormal RichText3-paragraph Typography Typography--m"></div>
<div class="RichText3-paragraph--withVSpacingNormal RichText3-paragraph Typography Typography--m">Cocoa Paper<img class="Emoji" title=":tm:" src="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABCAQAAAC1HAwCAAAAC0lEQVR42mNgYAAAAAMAASsJTYQAAAAASUVORK5CYII=" alt="™️" /> is a high-quality material with a distinctive texture and an original texture.</div>
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#Changemaker: Moulding trays from spent cocoa shells

Food

Do you have a sweet tooth, or are you more into a warm loaf of bread for a savory lunch? The bakery shop window displays something for everyone, from baguettes over croissants to muffins. Bakery products are a wide range of baked goods prepared from flour or meal derived from grains. These undergo mixing, fermentation, and baking processes with the help of bakery processing equipment such as a series of low- and high-speed mixers, fermentation tanks, and baking chambers.

Bakery

<span style="font-weight: 400">Cocoa production and the cocoa industry uses industrial processing technology to process and manufacture high quality cocoa products in many different forms. Did you know that cacao cultivation goes back centuries - to be specific, about 5300 years? </span><span style="font-weight: 400">This plant, with its long history, is also known for its versatile usage. From </span><span style="font-weight: 400">cocoa nips to cocoa butter, cocoa becomes a base to produce multiple products, ranging from food products to cosmetics. As you may already know, chocolate products are all made from cocoa as well. Hence, depending on what you intend to produce as the end product, as well as your recipe, your cocoa processing equipment line may change.</span>

Cocoa

Exposed baked goods can develop bacteria from the circulating air in an area if left in the open for long. Goods that do not spend enough time cooling off may also warp and leak their contents if handled too soon. A suitable approach to handling the cooling process and moving the items forward is necessary for a successful preparation process.

<h2>Prevent bacteria, humidity, and external threats using active UV treatment</h2>
The TT Italy Sponge Cake Cooling Tunnel is an alternative to a traditional cooling conveyor. The tunnel has a small indoor space for cooling the product. The indoor environment ensures the right conditions for cooling the cakes, plus it keeps the humidity level in check.
Besides the above, the indoor environment also prevents outside bacteria from entering the cakes. The active UV treatment inside the tunnel cleans the air and provides an accurate space for cooking purposes. The design is different from cooling spirals, as it supports the proper alignment of all items. The design ensures the products stay in their proper location, allowing for an easier and safer approach to adding a filling or other topping.

Sponge cake cooling tunnel

Cookies

TT Italy is an Italian manufacturer of tailor-made bakery equipment that specializes in sponge cake, cupcake, and celebration cake production lines.

If your sponge cake didn't turn out as fluffy as you wanted, don't worry...the first guy who invented it, didn't do a good job either. His cake was much more like a cracker. But in his defense, it was 1615. These days everyone knows that to make a fluffy cake, batter temperature matters. But how can you control it when you have to produce hundreds of uniform, soft sponge cakes a day?

<h2>What does batter temperature have to do with gluten development?</h2>
Let me answer you: everything. When <a href="https://making.com/batter">making batter</a> for your sponge cake, the room temperature must be kept constant and must not exceed 24 °C. If it’s a scorching day or the ovens inside your plant are on, the temperature can easily rise up to 30°C. As a result, batter and fat become more watery and when water appears, wait for it, gluten develops. Flour contains two proteins, glutenin and gliadin, which bond together when water is added. This forms an elastic network of proteins called gluten that makes the batter sticky. If there is too much of it, your fluffy sponge cake will become chewy and get a bread-like texture. It is also hard to deposit the sponge cake layers evenly, between 4-5 mm each, if the batter is too viscous.
<h2>A closed mixing system to control your batter temperature</h2>
After premixing, sponge cake batter is often prepared in open planetary mixers. Change-overs and combining different mixers together make it difficult to control temperature and achieve batter uniformity. As Natalija Pepeljugoska, Food Technologist at TT Italy, explains, in this case a closed mixing solution that avoids exposing the batter to the outside temperature can be recommended. Industrial-scale cake manufacturers use their Turbo Mixer starting from a capacity of 400kg of batter per hour. It has an integrated cooling system to make sure the temperature stays between 18-24 °C for perfect batter quality. By injecting controlled air or nitrogen instead of oxygen into the closed vessel, the risk of anaerobic micro growth is reduced.

&nbsp;

https://www.youtube.com/watch?v=QMznf7B5ZHc&amp;t=19s

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Gluten morgen… Temperature control in your sponge cake production

Our food chain starts in the soil, growing crops and livestock. But between the fields and the stores, there is a line of industrial food processing equipment. Processes may be as minimalistic as cleaning fruit and as complex as homogenizing milk alternatives made from pressed legumes. In each case, processing technology is an important link in the food production chain.

During the Middle Ages, sugar sweets were a delicacy only for the rich due to the high cost of sugar. Thankfully, the discovery that sugar could be extracted from sugar beets made sweets affordable for everyone. The sweet category is broad, covering chocolates, chewing gums, sugar candies, and candied/glazed products with sugar. To make these confections, sugar manufacturing equipment needs to cover different steps within the production line such as sugar dissolution, syrup cooking and cooling.

Sweets

Donuts quite simply need decorations. The added value through unique and visually appealing decorations provide a taste for the eyes and the mouth. And so, if you are looking for a sophisticated unit that is capable of just that, you are at the right place.


<h2>Multi-nozzle donuts decoration with full customization</h2>
The SDL (Stationary Depositor Large) from Foodjet is a stationary, high-speed donut decorator that can work with individually controlled FJ28 nozzle jets, making this system a suitable option for mass donut decoration. It is available in deposition widths ranging from 600-1600mm.

Furthermore, with nozzle sizes ranging between 400-1500 micron, the unit can accurately dispense between 50-750L/hour of foodstuffs. Decoration can be made in a range of different fully customizable patterns with accuracy better than 0.5 mm, allowing for unique and attractive new decoration designs. Unique vision system ensures that the design is perfectly printed in the donut without any spilling. The pump unit can hold up to 70L of liquid foodstuff at a time, making this system ideal for mass production. Furthermore, the unit is very low maintenance as there are no moving parts that can get worn out or damaged over time.

High speed decorator for donuts

It is not uncommon for ice-cream decorator units to become faulty and produce a visually disappointing product. In order to keep customers happy, you need to find a solution that can live up to the promise.


<h2>Decorating extruded ice cream with chocolate</h2>
The Mobile Depositor Small (MDS) unit from Foodjet can easily work with up to 4 depositor FJ28 heads with nozzle sizes ranging between 400-1500 micron and depositing width of up to 600mm with accuracy better than 0.5mm. Due to the functional properties of the FJ28, the MDS can safely and accurately decorate the ice-cream basing on design and shape of the product.

The IP67 design frame promotes very minimal cable visibility that requires an insignificant amount of maintenance and cleaning attention, making this particular unit a great addition to any business. Moreover, the unit’s integrated vision camera ensures minimum waste when decorating the ice-cream.

With flow rates between 50-750L per hour, such a unit is ideal for ice-cream manufacturers who are looking for a single solution that can effectively decorate ice-cream of different texture, flavors, and shapes.

Chocolate decorator for extruded ice-cream

Filling or decorating biscuits was always a difficult task. Sometimes biscuits are not perfectly aligned, and the filling ends up not being straight, sometimes there is too little filling, sometimes too much. All these problems together lead to a not-perfect product. Having an automatic decorating system would bring the product up to customers’ expectations.


<h2>Precise filling jam in biscuits on high speed</h2>
A depositing solution like the SDL (Stationary Depositor Large) from Foodjet is fully capable of fulfilling the task. Together with the 70L liquid stuffing tank, the FJ28 depositor head and its nozzle sizes ranging between 400-1500 micron, it has the ability to process a large number of cookies or biscuits and dose the decoration with a precision better than 0.5mm

Furthermore, the SDL is integrated with an illuminated vision camera hood on the entry side in order to maximize productivity by ensuring that every biscuit is precisely filled while minimizing the waste of foodstuff.

High speed decorator for filled biscuits

In the past, there were not many ways to make waffles or wafers colorful, tasty, and attractive to the customer, however, with the advancement in technology, that no longer is the case. With an automated &amp; programmable solution, you have the complete freedom to decorate your products in designs that suit your requirements and brand characteristics.


<h2>Accurately decorate waffles with high speed</h2>
Available in 600, 800, 1000, 1200, 1400, 1600mm depositing widths, together with the FJ28 and the Pump Unit Large (PUL), the Stationary Depositor Large (SDL) by Foodjet is a simple and effective solution for the mass decoration of waffles and wafers. The FJ28 depositor head is capable of spreading foodstuff through the individually controlled nozzle-jets with accuracy better than 0.5mm. Together with the FJ28, the PUL can effectively distribute between 50-750L of liquid foodstuff per hour, making this unit the perfect partner for fulfilling bigger capacities.

Unique Foodjet Designer Studio allows to design droplet-patterns for depositor's heads. In combination with an in-built vision system in ensures perfect decorated waffles with no waste.

High speed waffle decorator

Only a few things are as attractive as a gorgeously glazed doughnut. Even when customers are not in the mood, that beautiful sheen will invite them to take a bite. To achieve this appearance, the two doughnut types, cake and yeast doughnuts, can use the help of appropriate doughnut making equipment.

Doughnuts

Making ice cream is all about mixing and homogenizing. First you need to blend, pasteurize and standardize your mixture. Then store it in tanks and freeze and aerate the mix until it reached the right consistency. Now you can add fruits, cookies and other solids if you like. In the final step the mix goes through an air blast hardening machine and it's ready to store and ship.

Ice cream

Biscuits are confectionery products that contain mostly flour, which you mix and bake with other ingredients as sweet or savory snacks. Biscuit production involves four primary processes: mixing, forming, baking, and cooling. For you to perform these processes, you need basic biscuit processing equipment, including mixers, molders/cutters, and ovens.

Biscuits

FoodJet is a Dutch company with a 40-year-old tradition of engineering. The company manufactures machines for the bakery and confectionery industry and specializes in high-precision depositing machines, specifically designed for liquid foodstuffs.

Customers are used to seeing pretty cupcakes with topping and fruits on top. A cupcake without anything is simply boring and will stay on the store shelf till the expiration date. At the same time, big topping can make hands dirty, and that is very inconvenient. So, the question is - how to put filling on top so precisely that there is not a single drop that can end up on hands?
<h2>Industrially produced vs Hand-made cupcakes</h2>
There are generally two types of cupcakes in the world: hand made and industrially made cupcakes. You can find handmade ones in home bakeries, coffee shops, and restaurants. As they are made by a cook one by one, customers do not expect them to be perfect and identical. Every difference only proves that the product was actually made by hand. But industrially made bakery products that are sold in the store face totally different customers’ expectations. Every drop of chocolate in the wrong place will be a sign of a low quality. This is where <a href="https://making.com/products/chocolate">professional chocolate making equipment</a>, and other similar machinery can help those on an industrial or commercial scale.
<h2>Technology for perfect filling.</h2>
<a href="https://www.foodjet.com/cup-cake-chocolate-surface-filling">Surface printing technology</a> can help to prevent this kind of problems. The industrial vision system in combination with droplet-patterns for depositor's heads ensures depositing a perfect circle on the cupcake surface will make customers happy. One of the main advantages of this printing technology is software flexibility that allows not only to create perfect cupcakes but also to fill cookies, waffles, or even pizzas.

Chocolate surface filling for cup cakes

You can’t buy happiness, but you can buy chocolate; that’s basically the same thing. We were not surprised to discover that chocolate - to be specific, cocoa beans – was so valuable that it was used as a currency in Mayan times. When making chocolate, cocoa beans need to be dried, fermented, and roasted before using chocolate making equipment to turn them into your favorite chocolate product.

Chocolate

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