Depositing for small cakes and fillings

Baking & Snack - October 2016

The main goals of depositing batters and fillings are always accuracy and maintaining product integrity. However, these objectives become even more important when dealing with small cakes and fillings.

“Deposit accuracy is especially critical,” said Robert Peck, vice-president, E.T. Oakes Corp. “You can’t have as much variation with small deposits, therefore variation will have more of an effect. We have to make sure we have in place better control of the deposit weights.”


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