bake - July/August 2021 - 12

equipment
finishing
CUPCAKES & DESSERTS
The trend toward single-serve and minis has taken off even more
since the surge of at-home food consumption. So, what are the
tricks and tactics when it comes to icing, glazing, and finishing
mini cupcakes and desserts?
Unifiller's partner Boyens provides a world-class glaze sprayer
unit, which finishes pastries with a wonderful tasting glaze that
helps pastries stay fresher longer, explains Sonia Bal, director of
marketing for Unifiller Systems.
" A premium dough uses higher quality ingredients including
butter, " Bal says. " The dough may be more delicate and temperature
dependent. Accurate control of the dough process
is important. Starting with a premium dough indicates that
the pastries will be of higher quality. Fillings may have larger
particulates and creams more natural ingredients. Unifiller
equipment is perfectly suited to integrate into any production
process of pastries. Servo piston depositors can portion
fillings more gently and repeatably than pneumatic piston depositors. "
Unifiller's
RP depositor has been used to finish mini cupcake
bites with buttercream frosting and sprinkles. By the same
account, Unifiller's Pro and Multistation depositors have been
used, with a custom cupcake head, to finish eight cupcakes at
a time, while the robotic module can finish six, eight or 12 cupcakes,
in shell packaging. The injection and enrobing equipment
injects, enrobes, and drizzles snacks and cupcakes. Customers
have used the injection systems to inject cupcakes with fruit fillings,
custards, and flavored buttercreams.
" Customers really just want more throughput, the ability to
offset the limited availability of staff while ensuring that they can
produce products at
lower cost per cupcake, "
Bal says.
Apex Motion Control,
specialists in robotics
and automation
for the baking
and food industry,
has transformed the cake decorating process
with the Dual Baker-Bot decorating line. This
provides bakeries with a new way to effortlessly
decorate cakes without any
added strain, thanks to these collaborative
robots.
12 < JUL-AUG 2021 | bakemag.com
With its easy-to-use interface,
all you need to do is draw a design
onto the Baker-Bot's tablet,
then the Baker-Bot can easily handle
the rest. This system can create designs
ranging from personalized messages to intricate
patterns, resulting in endless possibilities.
By combining two of these Baker-Bots together onto the
same conveyor line, bakery manufacturers can increase their
throughput while still maintaining quality and consistency.
Check out this short video to see the Dual Baker-Bot setup in
action: https://youtu.be/PIn3yv1NurU
Centralized production
The importance of flexibility in commissary and central kitchen
cake production lines has accelerated over the last few years,
notes Luc Imberechts, owner of Bakon Food Equipment. He
points out that grocery customers are seeing consumers gravitate
toward more than just traditional, full-sized cakes, making a
versatile line of equipment key in the most modern commissaries
and central kitchens.
" One of the trends we see is the need to be able to portion and
think about the ways people consume the product, " Imberechts
says. " The overall trend of the younger generation at least is being
more conscious about the waste of food. If you know a full cake
is too much, then the simple way out is to buy a smaller portion. "
Imberechts suggests that commissaries and central kitchens
build production lines with a few points of transfer-meaning
shorter conveyer belts instead of one long conveyer belt.
Fruit inclusions
Premium fillings often have larger fruit inclusions. Unifiller equipment
is ideally suited to accurately portion and deposit all types
of fillings and toppings. The unique product SV valve is designed
with smooth passages that can portion delicate fillings with fruit
inclusions easier and with more integrity than other depositors,
Bal says.
Unifiller offers a range of single and multi-piston volumetric
piston depositors for spot deposits and spreading fillings and
creams on pastries as well as several solutions to apply dry
goods toppings and injecting into pastries. Boyens also provides
a world class glaze sprayer unit, which finishes pastries with a
wonderful tasting glaze that helps pastries stay fresher longer.
BAKON FOOD EQUIPMENT/APEX MOTION CONTROL
https://www.youtu.be/PIn3yv1NurU http://www.bakemag.com

bake - July/August 2021

Table of Contents for the Digital Edition of bake - July/August 2021

bake - July/August 2021 - Intro
bake - July/August 2021 - 1
bake - July/August 2021 - 2
bake - July/August 2021 - 3
bake - July/August 2021 - 4
bake - July/August 2021 - 5
bake - July/August 2021 - 6
bake - July/August 2021 - 7
bake - July/August 2021 - 8
bake - July/August 2021 - 9
bake - July/August 2021 - 10
bake - July/August 2021 - 11
bake - July/August 2021 - 12
bake - July/August 2021 - 13
bake - July/August 2021 - 14
bake - July/August 2021 - 15
bake - July/August 2021 - 16
bake - July/August 2021 - 17
bake - July/August 2021 - 18
bake - July/August 2021 - 19
bake - July/August 2021 - 20
bake - July/August 2021 - 21
bake - July/August 2021 - 22
bake - July/August 2021 - 23
bake - July/August 2021 - 24
bake - July/August 2021 - 25
bake - July/August 2021 - 26
bake - July/August 2021 - 27
bake - July/August 2021 - 28
bake - July/August 2021 - 29
bake - July/August 2021 - 30
bake - July/August 2021 - 31
bake - July/August 2021 - 32
bake - July/August 2021 - 33
bake - July/August 2021 - 34
bake - July/August 2021 - 35
bake - July/August 2021 - 36
bake - July/August 2021 - 37
bake - July/August 2021 - 38
bake - July/August 2021 - 39
bake - July/August 2021 - 40
bake - July/August 2021 - 41
bake - July/August 2021 - 42
bake - July/August 2021 - 43
bake - July/August 2021 - 44
bake - July/August 2021 - 45
bake - July/August 2021 - 46
bake - July/August 2021 - 47
bake - July/August 2021 - 48
bake - July/August 2021 - 49
bake - July/August 2021 - 50
bake - July/August 2021 - 51
bake - July/August 2021 - 52
bake - July/August 2021 - 53
bake - July/August 2021 - 54
bake - July/August 2021 - 55
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bake - July/August 2021 - 57
bake - July/August 2021 - 58
bake - July/August 2021 - 59
bake - July/August 2021 - 60
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
https://www.nxtbook.com/sosland/bake/2014_07_01
https://www.nxtbook.com/sosland/bake/2014_06_01
https://www.nxtbook.com/sosland/bake/2014_05_01
https://www.nxtbook.com/sosland/bake/2014_04_01
https://www.nxtbook.com/sosland/bake/2014_03_01
https://www.nxtbook.com/sosland/bake/2014_02_01
https://www.nxtbook.com/sosland/bake/2014_01_01
https://www.nxtbook.com/sosland/bake/2013_11_01
https://www.nxtbook.com/sosland/bake/2013_11_02
https://www.nxtbook.com/sosland/bake/2013_10_01
https://www.nxtbook.com/sosland/bake/2013_09_01
https://www.nxtbook.com/sosland/bake/2013_08_01
https://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
https://www.nxtbook.com/sosland/bake/2013_03_01
https://www.nxtbook.com/sosland/bake/2013_02_01
https://www.nxtbook.com/sosland/bake/2013_01_01
https://www.nxtbook.com/sosland/bake/2012_11_01
https://www.nxtbook.com/sosland/bake/2012_10_01
https://www.nxtbook.com/sosland/bake/2012_09_01
https://www.nxtbook.com/sosland/bake/2012_08_01
https://www.nxtbook.com/sosland/bake/2012_07_01
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https://www.nxtbook.com/sosland/bake/2012_03_01
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https://www.nxtbook.com/sosland/bake/2012_01_01
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