Continuous aeration linked with continuous pressurized depositing or open hopper is ideal for high capacity production and reliable deposit weight control.
Custard cake, cupcake and lady cake are just a few of the many variety of deep frozen cakes that may be produced using the Continuous Depositing system.
With the same type of depositing system, the conditioned product may also be injected with aerated or unaerated fillings and decorated as required with marmalade, chocolate or fondant and many other similar toppings.
Typical make-up or finishing lines would comprise sponge alinging (cutting, separating or placing), decorating (side, top or layer), glazing, fruit fill and spraying of nut sprinklesand, alcohol etc. Additional hand decoration stations can be included to give the product that 'homemade’ appearance.
