bake - April 2014 - 48

Depositor Innovations
Innovations in depositor equipment make a baker's life simpler

contact, eliminating the risk of product contamination. The

and more efficient. The following are several of the latest devel-

mixer produces a consistent product hour after hour, decreas-

opments from equipment manufacturers that offer depositors.

ing labor hours, since there's no down time between batches."

The Shufflemixer Series

Because the Shufflemixer increases product volume up to

Uniﬁller Systems recently added the Shufflemixer series to its

three times more, he adds, a baker can reduce fat and calories

depositing line, an innovative line of aerators by Shuffle-Mix,

in their products without compromising overall appearance.

ideal for aerating and depositing cream, bavarois, mousse and

Customers swear by it. According to Adrian Jackson of Eliza-

meringue. Designed for use in bakeries for pie and cake deco-

beth, The Chef, "Our four Shufflemixers aerate our crèmes and

rating, the Shufflemixer increases product volume up to three

yogurts excellently. They work great and are very easy to use."

times more compared to a traditional batch mixer, resulting in
a more stable product that will hold its shape and form longer.

Cookie Dough Depositing

For more information, email info@uniﬁller.com.

Reiser and Vemag have designed a variety of cookie dough depositing systems. At the heart of these systems lies the Vemag

Martin Riis, product manager at Uniﬁller Systems, says, "Uniﬁller

Portioner. The Vemag features a powerful, positive displace-

recently implemented the Shufflemixer into a customer's pie

ment double-screw pump that provides the highest levels of

production line. The feedback was very positive. The Shuffle-

portioning accuracy. The double-screw transports product ex-

mixer helped increase the overall appearance and look of the

tremely gently and without smearing. Large inclusions are not

customer's cream pies with a better aerated product. Using the

damaged or crushed. The Vemag is available in various models

same deposit weight as always, the cream pie looked two times

and hopper capacities to meet any production requirement. A

taller, creating a perceived increase in value at no extra cost to

Reiser-engineered Waterwheel ﬂow divider can be added for

the manufacturer."

multiple-lane production.

Riis also believes the Shufflemixer series offers advantages over

Pre-formed Cookie Dough Portions

a batch mixer. "Product can go directly from most containers

This depositing/forming solution combines a Vemag Portioner

to the mixer and directly to a depositor hopper without human

with a Guillotine Cutoff attachment. It is an ideal solution for pro-

"Product can go directly from most containers to the
mixer and directly to a depositor hopper without human
contact, eliminating the risk of product contamination."
Martin Riis, product manager at Uniﬁller Systems

48 < APR 2014 | bakemag.com

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