Our contribution to a fluffy Sunday cake
A large international bakery manufacturer wanted to optimize its cake mix. To do this, the cake mix needed to be aerated after mixing to achieve the right consistency. Different recipes required different amounts of aeration. A lighter cake, such as a sponge cake, requires more aeration than a denser product, such as a muffin, so the mass flow rate of air supplied is important.
This is pressurised to distribute the air bubbles evenly and prevent large air pockets in the cake.
Once loosened, the dough is carefully placed in the baking tin, baked, packed and despatched so we can all enjoy our delicious cake! 🍰
Operating conditions:
– Gas: Air
– Flow rate: 0-20 SLPM
– Inlet pressure: 90-120 PSIG
– Outlet pressure: 40-100 PSIG
– Communication: Ethernet/IP
– No display
Our unit type:
– MC-20SLPM-O-EIP-PCV30 / GAS: Air, P1: 90-120 PSIG, P2: 40-100 PSIG.
Get in touch with us. We are looking forward to hearing from you.
