New Methods For Product Finishing

If icing gets too cold, chances are it will harden and clog up the nozzle.

April 17, 2017  |  TAGS:  Icing

Icing cupcakes clogs

Oakes icing systems were featured in an article by Joanie Spencer that was published in both Baking & Snack magazine as well as BakingBusiness.com. The article includes a quote from Bob Peck, vice-president, engineering for E.T. Oakes discussing how they design their icing systems to feature an isolated bore to prevent hardening and clogs:

“This allows hot water to circulate through the manifold and maintain the proper temperature. It’s a gun-drilled bore that runs horizontally through the entire manifold.”

To read the complete article, please visit BakingBusiness.com or find it on page 95 inside the April 2017 Baking & Snack magazine.

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