Chiffon Cake Aeration System

AEROS Chiffon Cake Aeration System

The difference between Chiffon Cake Aeration System and Cake Aeration System was separating the Egg White and Egg Yolk. So this aeration system designed according to the recipe of Chiffon Cake with Egg white Tanks and Egg Yolk Tanks.

In Normal Chiffon Cake Aeration System, It will only aerate the Egg White part and mixing with the Non-aerated Egg Yolk part. AEROS specially designed "Twin Mixing head Chiffon Cake Aeration System", It will aerated both egg white and egg yolk part. So the Chiffon cake will be more soft and light. Also fulfilled lot of production needs and procedure of customer.

Except the Chiffon Cake, This system could also apply for producing all kinds of bakery products, such as layer cake, mini roll, cup cake, Muffin, cookies, egg drops, mousse, whipped cream, biscuit/wafer cream etc. Capacity will be designed according customer needs; Also depending on the recipe & specific gravity provided.

We have specially designed aeration system for bakery factory including Egg White and Egg Yolk premixing tank, Egg White and Egg Yolk buffer tank, continuous aerating system& manifold depositing system. The machine can be installed independently for easy relocating working place. Machine guarantees special economy, durability, high performance, high quality, easy cleaning, save labour & place at reasonable prices.

Aeros Aeration System Process Description

For the continuous manufacture of Chiffon Cake - two step method,

"STEP ONE- “MERINGUE” (fresh egg white)

Recipe prepared by the client and delivered to the Aeros aeration system for foaming.

STEP TWO- “YOLK” (wet batter)

Recipe prepared by the client and delivered to the Aeros aeration system or injection point of the foamed

systems mixing with Meringue (Egg White Part) by ratio.

egg white delivery pipework using a mono type pump.

For more Video, Please check: https://youtu.be/vRZhEbF8tDc

Consulting Products

Key words:

Chiffon Cake Aeration System

Classification:

Equipment

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.