Chiffon Cake Continuous Inflation System

Chiffon cake continuous aeration system

The Qifeng cake line and the whole egg cake line are respectively that the formula needs to separate the egg white and the egg yolk, and the design of this line is also designed according to the formula, which is divided into the egg white tank and the egg yolk tank.

The general system design only sends egg whites, followed by egg yolks mixed. And Aeros specially developed and launchedChiffon Cake Double MixHeadSystem, the egg yolk and egg yolk are sent out to make the Qifeng cake softer, more delicate in taste, and more in line with the production requirements and steps of more customers.

The system output is designed according to customer requirements and depends on the product formula and proportion. Apart from chiffon cake, it can also be used in all cake products, such as layer cake, mini roll, cup cake, muffin cake, cookie, egg cake, mousse, cream, etc.

A set of continuous cake automatic aeration system is specially designed for food factories, including egg yolk pre-mixing cylinder, egg yolk storage cylinder, automatic inflator and pouring machine equipment, etc. The system can reduce manpower cost, reduce material waste, improve production efficiency and stabilize product quality.

Aeros System Production Process Overview

1) "Sponge Cake"

-The materials in the formula need to be put into the pre-mixing tank for pre-mixing, and then the "slurry" is pumped into the storage tank.

-Conveying the aerated slurry to the casting machine.

2) "Chiffon Cake"

The recipe is divided into two parts

-In the first part, the protein and sugar are mixed and pumped into a storage tank for standby.

-In the second part, the egg yolk and other materials are mixed and pumped into the storage tank for standby.

-After the albumen is aerated by an aerator, it is fully mixed with the batter of "egg yolk" in the pipeline by using a static mixer, and then transported to the pouring machine.

The air and the main pump of synchronous control are fed into the mixing head according to the flow rate set by the main control version. The rotor in the mixing head and the needle bar of the stator mix the air and the cake slurry evenly to the required density and structure. In addition, the mixing ratio of egg white and yolk is also stably controlled. The mixed chiffon cake slurry is transported from the pipeline to the pressure pouring machine and poured on the conveyor belt in portions.

Consulting Products

Key words:

Chiffon Cake Continuous Inflation System

Classification:

Equipment Center

Production Line

Cake production line

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Product Description

Aeros to pass the machine
“Continuous aeration is a wellknown technology,mostly used in confectionery, pastries and milk products. In addition, the continuous amouth fel), homogenization and/or power mixing.The mixing head manufactured by Aeros has reached the world standard.The mixingautomation of the production process, saves more human resources, and reduces energy consumption and material waste. It is very imp
In the past, the production technology of mixing heads was very complex and expensive, but now Aeros can provide relatively cheap priture the mixing head, avoiding the complexity of the welding mixing needle process.
The rotor and stator of the mixing head are manufactured using a precision cutting process, with the following benefts:-The needles of the rotor and stator of the Aeros mixing head are not welded.
·The mixing head is made of a complete piece of material and is designed to be hard, so it is suitable for viscous products.·The smooth surface of the mixing head and the characteristics of no welding make it easier to clean after production.lmproved the design of the mixing head to make the size distribution of the foam more even.