Efficient foam compound production thanks to innovative foaming technology
Efficient production of foam materials for fine bakery products included mix-in kettle to stir in fruit, fruit stocks, etc. The long static way without turning tools results in a finebubbled and in extremely stable foam.
Dojatec Sondermaschinen
13 / A27
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Aerating with subsequent folding in of solids -
Aerated chocolate cream -
Aerated cream with stabilizer -
Aerated cheese cream with fruit pieces -
Egg-sugar-foams for sponge (sponge cake bases, ladyfingers), Viennese sponge (Viennese bases, pastry cakes), foam masses (meringue), cake fillings (whipped cream, cream pie fillings), desserts (curd cheese, yoghurt etc.).
