Food Processing
The sponge cake production line is a highly integrated and automated solution designed to streamline the entire process from batter preparation to final decoration. The line typically begins with a premixer and turboemulsifier, which are engineered to ensure thorough mixing of batter and creams. These components play a critical role in achieving the desired texture and consistency of the sponge cake. The turboemulsifier, in particular, is essential for emulsifying ingredients efficiently, which contributes to improved product quality and shelf life.
Following the mixing stage, the depositor takes center stage. This unit is equipped with accessories for precise batter dosing, including options for single-color and dual-color applications. The depositor ensures consistent portioning, reducing waste and maintaining uniformity across production runs. Its adaptability allows for various product formats, making it suitable for diverse market needs and seasonal variations in sponge cake designs.
The baking oven, typically of the cyclothermic type, handles the core transformation of batter into sponge cake. This is followed by a cooling conveyor, which gradually reduces the product's temperature to prepare it for post-baking operations. The make-up conveyor integrates multiple functionalities—such as syrup dosing, cream depositing, longitudinal cutting, rolling, and guillotine slicing using vibrating blades—allowing for continuous customization of the product. The line concludes with a final conveyor that either transports the finished sponge cakes to packaging or feeds them directly into enrobing and decoration units, complete with a cooling tunnel to set coatings or decorations effectively.
