Baking & Snack - October 2016 - 95

EQUIPMENT
Sweet Goods Technology

small deposits , BIG IMPACT
When depositing small cakes and
Danish fillings, their smaller size
amplifies challenges associated with
accuracy and consistency.
by Charlotte Atchley

The main goals of depositing batters and fillings are
always accuracy and maintaining product integrity.
However, these objectives become even more important
when dealing with small cakes and fillings.
"Deposit accuracy is especially critical," said Robert
Peck, vice-president, E.T. Oakes Corp. "You can't have
as much variation with small deposits, therefore variation will have more of an effect. We have to make sure
we have in place better control of the deposit weights."
With the miniaturization of serving sizes, every issue
with depositing traditional product sizes becomes more
pronounced. The depositor's target becomes harder to hit.
Inclusions and changes in specific gravity have a bigger
impact on accuracy. Versatility becomes a top priority for
depositing products that vary in size and batter consistency.

Depositing on point
When it comes to depositing cake batter or Danish
filling, accuracy refers to two different things. There's

the ability for the equipment to hit the right target
whether that's the cake pan, tray or individual piece of
dough being filled or topped. Then there's how much
batter or filling is being deposited. That weight must
also be extremely accurate to keep bakers from giving
product away.
"There are several challenges when depositing Danish
filling," said Eric Riggle, vice-president, Rademaker
USA. "First and foremost is how to minimize waste and
loss due to the fact that Danish filling can be expensive."
This comes down to, quite simply, accuracy.
Rademaker meets that demand for accuracy in several ways. There's the no-product, no-fill detection system that prevents the depositor from releasing filling
unless product is detected below. Then there are the
servo-controlled drives and the wide variety of nozzles Rademaker offers that keep the deposit within the
weight ranges bakers require. "Our clients do not want
to be over or under weight on Danish filling," he said.
To ensure uniformity, it's also critical that batter or
filling is distributed evenly across a multi-port depositor.
Rademaker's hopper can be fitted with paddles to ensure
this is the case.
Precise metering valves on every row of E.T. Oakes'
pressurized manifolds make sure each cavity has the
same amount of product. These manifolds do not employ hoppers. "Whatever gets metered into our depositors is what comes out," Mr. Peck said.
The correct type of depositor for the product also

When it comes to depositing
batter or filling for smaller
products, accuracy becomes
even more critical than for
conventionally sized products.
Rademaker USA

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Baking & Snack - October 2016

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