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In order for an industrial bakery to
produce ring/Bundt cakes with multiple flavors or a swirl
pattern, and then apply various toppings such as nuts or
streusel, eight to 10 people are often required on a production
line. This is a costly way to produce the cake in terms of
labor, and a high percentage of toppings end up on the floor
instead of on the cakes. The extremely versatile cake production
lines from Hinds-Bock can dramatically reduce labor and wasted
product.
These industrial lines can be manufactured in single
or dual lanes, depending on speed requirements. They also offer
either single or dual piston batter depositors, capable of
depositing many flavors of batter into the pan at different
stages down the line. Divided hoppers also are available. These
allow one dual-piston depositor to run one flavor while the
other side of the machine runs another. If a bakery needs to
quickly produce a white ring cake on one side of the line and a
chocolate on the other, a dual piston machine with divided
hopper can easily achieve this because the machines are
independently controlled and adjusted.
Specially designed 360-degree custom ring positive
cut-off spouts are provided on the depositors to deposit the
batter around the ring cake pan while keeping it off the center
cone. Once deposited, in most cases, the batter never needs to
be touched by a person. This eliminates the labor of hand
spreading batter in an awkward pan. It also produces a better
yield, since the potential for cracking in the handled finished
product is lower when batter is deposited once in the pan than
when it is deposited two to four times.
The lines offer optional swirling devices that can
automatically swirl two types of products, such as batter and
fruit, in the difficult 360-degree pan. Such an operation would
otherwise require the labor of one to two people. Targeted dry
topping units for streusel or nuts can be added to the line, as
can a custom Hinds-Bock moist streusel targeted topper. These
units are designed
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Quick Tip
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Targeted dry topping or moist topping units not only
improve the speed and accuracy of the topping process
compared to hand topping, they also have catch pans to
quickly accumulate and reuse toppings that otherwise
would be waste.
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to mount to the line or be placed
on a portable heavy duty “C” frame, to be
moved in and out over the line as required. Standard catch pans
under each zone quickly reclaim toppings that fall off the cakes.
This represents a big cost savings versus the toppings wasted when
hand applied.
A production bakery producing these types of cakes by
hand with a large amount of labor can anticipate reducing cost by at
least four to five people on the line. The bakery also can expect
better yield at the end of the production run and a cost savings
from waste reducing targeted topping equipment. And looking to the
future, the Hinds-Bock lines allow bakeries to produce a wide
variety of different types and flavors of cakes, enhancing future
business. |
