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Cake Mixing Equipment

Industrial mixing equipment is used to combine two or more solid, liquid or gaseous segregated ingredients into a homogenous single product. The choice of mixing technology depends largely on the physical state of the ingredients and the desired final product. But the sensitivity of the ingredients, the process temperature, and pressure requirements are also critical factors. All these parameters result in a wide range of industrial mixers.

Mixing

“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;">Batters, creams and other delicate sauces and emulsions take time to mix, reducing production efficiency. The technology employed by centrifugal mixers speeds up the production time of these products without impacting on quality. This improves throughput and increases return on investment.</span>


<h2>Flexible centrifugal mixer for fast production of lighter bakery and confectionery mixes</h2>
<span style="font-weight: 400;">The Tonelli Centrifugal Mixer-MU has been designed specifically for the high efficiency production of batters for cakes, meringue premixes, and the homogenization and mixing of creams, sauces and mayonnaises.</span>

<span style="font-weight: 400;">Centrifugal mixing technology allows for thorough mixing or emulsifying at much higher speed than traditional mixers without compromising on quality.</span>

<span style="font-weight: 400;">Suitable for a wide range of production environments, the Centrifugal Mixer-MU has a variable operating capacity from as little as 10kg up to 400kg. This makes it extremely flexible as well as providing the ability to increase capacity as future production volumes grow, removing the need to acquire new machinery.</span>

<span style="font-weight: 400;">Centrifugal Mixer-MU has a range of ingredient loading options, including manual load, volumetric and pump dosing, as well as loading cell scales.</span>

<span style="font-weight: 400;">Adding even more versatility the Centrifugal Mixer-MU can also be used as a scraps mixer, improving the return on investment even further.</span>

Centrifugal mixer for batters and creams

<span style="font-weight: 400;">Aerated products can be difficult to mix thoroughly without reducing the volume of air in the mixture, leading to inferior quality. By using a dedicated high specification mixer with precision control of temperature and air/nitrogen injection, the highest product quality can be achieved in products like ganaches, mousses, creams and marshmallows.</span>


<h2>Continuous aerating mixer for increased product volume and improved structure</h2>
<span style="font-weight: 400;">The Tonelli Continuous Aerating Mixer - CAM is precision-engineered to increase the quality of aerated product mixes through it’s new features.</span>

<span style="font-weight: 400;">The vertical construction allows for optimal feeding into the aeration head, whilst the mixing heads can be easily swapped out to ensure the optimum size for each product type.</span>

<span style="font-weight: 400;">The mixing stator is fully jacketed, allowing for precise temperature control and therefore product quality via forced water cooling.</span>

<span style="font-weight: 400;">For high strength and maximum hygiene, mixing rotors and stator are machined from solid stainless steel, with no joints or welds. As well as ease of cleaning, this construction offers the maximum strength for long component life and minimal maintenance downtime.</span>

<span style="font-weight: 400;">Advanced control features of the Tonelli CAM allow for the production of complex or specialist products. For example, liquid ingredients can be injected straight into the aerating head, or liquids or solids can be injected downstream with no impact on the aeration quality (for example,food colourings, jellies, etc). CAM has also been designed to allow highly accurate control of air/nitrogen injection and product temperature, giving you complete control over product quality.</span>

Mixer for aeration of confectionery and bakery products

<span style="font-weight: 400;">The production of creams, sauces, ragouts, ready-to-bake, and similar products require combinations of mixing, heating and cooling, necessitating several pieces of equipment. By combining temperature treatments and mixing processes in one machine, cost can be reduced and efficiency increased, all while maintaining excellent product quality.</span>


<h2>Combined mixing and thermal treatment system for a wide range of products</h2>
<span style="font-weight: 400;">Tonelli has used it’s well-known industry experience to bring together cutting-edge mixing and thermal treatment processes in one unit - the Tonelli CombiTherMix.</span>

<span style="font-weight: 400;">The CombiTherMix features a centrifugal homogenizer that offers 3 different types of rotating impeller, allowing you to achieve the optimal results for your product.</span>

<span style="font-weight: 400;">Integral scrapers and interchangeable mixing tools make this a fully flexible machine able to handle recipes from delicate sauces to hearty ragouts, or robust pâtés.</span>

<span style="font-weight: 400;">The CombiTherMix features a host of cooking options including saturated steam, food-grade steam injection, and hard vacuum treatments. For cooling and freezing it has the facility to use pumped iced water or liquid nitrogen. All are available in the same single unit, saving you money over having multiple production equipment.</span>

<span style="font-weight: 400;">Featuring an aseptic discharge valve for hygiene, the CombiTherMix is constructed of stainless steel for easy cleaning and hygienic practice. </span>

Temperature-treatment mixer for bakery &amp; gastronomy

The process of mixing ingredients for confectionery products like marshmallows and meringues involves a series of steps. The mass is aerated, whipped, and precisely dosed to produce a final mixture that matches the manufacturer's demands. Combining and automating these process steps in one mixing system allows for greater precision and quality control.


<h3>Continuous aeration, whipping, and mixing of confectionery and bakery ingredients</h3>
The Compact Mix, from Hansa Mixer, is a precise mixing system for food industry applications. The design features a solid stainless steel frame and can be equipped with up to 3 eccentric screw pumps inside. Mechanical components are easily accessible with removable sheet metal plates. The unit has a dynamic stainless steel mixing head available in different configurations depending on product application and operates at a continuous electrically-controlled RPM adjustment with a digital display. The mixing head also features non-contacting HANSA shaft seal-gas as a sealing material to prevent the medium from leaking into sealed parts during maintenance.

Gas metering can be done manually using the needle valve or automatically through a controller regulating the gas volume according to product flow. Exact injection of additives can be done through the mixing head or by direct feed using additional dosing pumps.. The compact unit combines all-round fluid mixing capabilities, including foam generation, in a small footprint.

Compact & pumpable food media mixer

The foaming process determines the quality of various confectionery products, from marshmallows and foam kisses to waffles and biscuit dough. Depending on the fluid ingredients used, each product requires different foaming times. A mixing system must provide the flexibility to process aeration and foaming for the widest variety of products quickly and consistently.


<h3><strong>Effective and precise mixing of a large number of ingredients with various mixing heads</strong></h3>
The Uni Mix, from Hansa Mixer, is a high-capacity flexible mixing system for large-scale  production. The system allows 3 or more eccentric screw pumps mounted in its solid stainless steel frame or on a separate rack. A frequency converter regulates the output of the pump and RPM adjustment of the mixing head. The mixing head is available in various configurations to accommodate different mixture applications. The sealing material of the mixing head is a non-contacting HANSA shaft seal gas,  preventing the medium from penetrating sealed parts during downtime. The machine ensures precise mixtures with a series of automatic regulating systems, such as volumetric or gravimetric flow sensors, foam height regulation, and temperature-controlled mixing heads.

Gas metering can be done manually through a needle valve or automatically through a gas controller, which regulates the volume of gas based on product flow for constant foam weights. The Uni Mix has a solid stainless steel frame with caster wheels and the mechanical components are accessible through lockable sheet-metal plates. Thanks to its compact dimensions and all-around fluid mixing capabilities, including the foaming process, the system allows more flexibility and productivity while reducing costs. The machine has a multi-stage air filtering system that protects measuring devices and helps maintain standard product quality.

Large capacity confectionary mixer

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

Food

Bakery production includes foods usually made from flour such as bread, biscuits, and cakes. Depending on the baked good you want to make, flour can be mixed with water or other ingredients producing a paste called dough or batter. The dough is then baked in the oven using dry heat. During baking, heat is transferred from the air to the dough, first on the surface and then in the center. Moisture and liquids escape through evaporation.

Bakery

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

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

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

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 solutions for the bakery industry. Offering tailor-made equipment, the company offers both complete lines and single units. Different types of sponge cakes, cupcakes, or celebration cakes are TT Italy's expertise.

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.

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https://www.youtube.com/watch?v=QMznf7B5ZHc&amp;t=19s

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Gluten morgen… Temperature control in your sponge cake production

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>
<div class="RichText3-paragraph--withVSpacingNormal RichText3-paragraph Typography Typography--m"></div>
<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>
<div class="RichText3-paragraph--withVSpacingNormal RichText3-paragraph Typography Typography--m"></div>
<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>
<div class="RichText3-paragraph--withVSpacingNormal RichText3-paragraph Typography Typography--m"></div>

#Changemaker: Moulding trays from spent cocoa shells

<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

Find production technology for Cake Mixing, and connect directly with leading machine manufacturers worldwide

Cake Mixing Equipment

Which cake mixing equipment do you need?

Centrifugal mixer for batters and creams

Mixer for aeration of confectionery and bakery products

Temperature-treatment mixer for bakery & gastronomy

Compact & pumpable food media mixer

Large capacity confectionary mixer

There is currently no equipment listed with your specified properties, but we are sure we can help you. Try us!Contact us

Let's talk about your project!

Which cake mixing equipment do you need?

Centrifugal mixer for batters and creams

Mixer for aeration of confectionery and bakery products

Temperature-treatment mixer for bakery &amp; gastronomy

Compact & pumpable food media mixer

Large capacity confectionary mixer

There is currently no equipment listed with your specified properties, but we are sure we can help you. Try us!Contact us

Let's talk about your project!

Temperature-treatment mixer for bakery & gastronomy