Cake Batter Continuous Production Line with CE certificate

• Line introduction 

This line is a high-efficiency, automated system specifically designed to streamline the mixing, blending, fermentation, and conveying processes in cake production. This line ensures consistent texture and quality for every cake, increasing production efficiency while maintaining high-quality standards.

• Process flow

Ingredient Feeding:

Raw materials such as flour, sugar, eggs, and fats are added into the mixing system.

Mixing and Blending:

Ingredients are thoroughly mixed to form a uniform cake batter.

Whipping/Aeration:

The batter is fully aerated using a whipping head or agitator system, while the cooling and insulation systems maintain a stable temperature.

Fermentation/Standing (Proofing):

The batter is allowed to rest or ferment, enabling internal air bubbles to expand fully. This step improves the cake’s texture and structure. Temperature and humidity are carefully controlled to ensure the batter achieves the ideal fluffiness.

Discharge/Transfer:

The fermented/proofed batter is pumped or conveyed to the next stage for baking, filling, or packaging.

• Details of Machine

• Advantages of equipment

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• Technical parameters