Baking & Snack - May 2015 - 88

DEPOSITORS

New approaches to manifold design have already opened
new product development options for aerated batters.
"In cake depositing, there's been a lot of activity," Mr.
Peck said. As more and more bakers add mini-muffins and
bite-size cupcakes to product offerings, their depositors
must hit smaller and smaller pan cavities. Finished mini
products can be 1 to 2 in. in diameter; regular cupcakes are
usually 2½ in. in diameter. "We had to make the depositor
a lot more accurate. So, we developed different manifolds to
accomplish this," he explained.
To address this need and to reduce waste, Oakes designed a specialty slider valve. "It drops deposits straight
down with a very clean cut-off," Mr. Peck said. The valve
severs batter flow, permitting no tailing.
Accuracy requires good process control, and Mr. Peck
suggested tracking consistency through X-bar control
charts showing upper and lower limits for deposited
weights. "Check deposit weights often," he advised, "and
adjust the manifold distribution valves when necessary."
Accuracy starts with the processes ahead of the depositor, according to Piet Vader, sales manager USA, Tanis

Food Tec, Lelystad, The Netherlands, which is exclusively
represented by Naegele, Inc., Bakery Systems, Alsip, IL.
"Only when you have full control over parameters such
as viscosity, pH, density, capacity, temperature and crystal
structure will you be able to deposit within the narrowest
range possible," he said.
Mr. Vader recommended a change in batter preparation
method, stepping away from batch systems in favor of inline aeration. He described a system that controls batter
temperature through use of scraped-surface heat exchangers and by insulation of the process to avoid ambient influences from room temperatures and humidity.
Match the depositor to the product, Mr. Vader advised.
"Avoiding high shear, mechanical stress and vacuum in the
depositor will lead to density control," he noted.
Both high and low extremes in viscosity present difficulties in depositing. "Attention needs to be paid to heavy,
viscous and difficult-to-handle materials," Mr. Anderson
said. Several models of the Comas depositors represented
by Axis address such problems.
Gluten-free is no cakewalk, either, according to Mr.

INNOVATION, DESIGN, MANUFACTURE,
AND INSTALLATION

SERVICE &
ENGINEERING
* Plant Layouts
* Engineering Services
* Process Consulting and Design
* New Equipment Development
* Field Service
* Repairs, Rebuilds and Modifications
* Commissioning
* Training

MIX

DOUGH FEED DOUGH FORM

BAKE/DRY

BakeRite Systems, 1204 Berea Rd.,
88 Baking & Snack May 2015 / www.bakingandsnack.com Richmond, KY 40475

CONTROLS

COOL

SERVICE & ENGINEERING

859-408-2112 info@bakerite.com * www.bakerite.com



http://www.bakerite.com

Baking & Snack - May 2015

Table of Contents for the Digital Edition of Baking & Snack - May 2015

Editorial
Newsfront
News
Going For The Green
A League of Their Own
Baking & Snack - May 2015 - 1
Baking & Snack - May 2015 - 2
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Baking & Snack - May 2015 - Editorial
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Baking & Snack - May 2015 - Newsfront
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Baking & Snack - May 2015 - News
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Baking & Snack - May 2015 - Going For The Green
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Baking & Snack - May 2015 - A League of Their Own
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