You need to be 100% certain of your ingredients. Our flour intake systems can include a coarse screen, a pressure pipe screen and an inline control sieve to remove coarse particles and foreign objects. Silo discharge systems feature the first-in-first-out principle (FIFO) for highest food safety.
Precision is essential for recipe control. Our weighing and dosing systems provide precise weighing, individual dosing parameters and hygienic transport for each product. Compact designs offer you high capacity with stringent sanitation standards, customized to meet your needs.
Batter is poured into the lower halves of the baking molds. Before closing, the upper molds with the cores move up and down several times to avoid trapped air. After one complete cycle. the products are released. More about baking.
After cooling, the cups can be slipped into sleeves and/or stacked to be prepared for packaging.