The Marshmallow/Oven-Pacer Depositor can deposit a variety of shapes and sizes directly onto base cakes, permitting an assortment of fancy cookies to be processed in large quantities. This includes Sandwich combinations or Jelly and Marshmallow in one or two colors.
Using an Oakes Mixer-Depositor combination, marshmallow is piped directly from the continuous mixer to the depositing manifold, eliminating the need for open hoppers. Oakes depositing manifolds regulate flow, temperature, and deposit control.
Nozzles may be designed for any type of deposit including bonbon, rosette, swirl, finger, peaks, etc. Each nozzle is controlled by an independent metering valve, permitting adjustment of the deposit size across the apron.
Oakes Continuous Mixers have been industry-standard in marshmallow production for over 70 years. Our mixing head produces stable and firm aerated marshmallow with a very fine, uniform cell structure. Since the Oakes process uses less gelatin, natural tackiness is greatly reduced and the marshmallow is firm enough for enrobing or packing with a skinning table of less than half the usual length.
Due to minimal heat rise during the mixing and depositing process, the Oakes Depositor extrudes marshmallow at a temperature lower than the enrobing chocolate, resulting in a better bond and fewer difficulties due to shrinkage, cracking, and separation. This temperature difference reduces cooling tunnel time and yields a more lustrous chocolate coating.
Oakes Production Marshmallow Depositors are available in five apron widths including 20″, 35″, 43″, 48″, and, 54″.
Whether you’re a current Oakes customer or just learning about us, we want to make sure you enjoy your experience and have all your questions answered. If you don’t find what you need on our website, please contact us so we can assist you.