A Cream is a product of fluid or dense consistency, based on milk or sour cream and egg yolks, beaten together […]
A Cream is a product of fluid or dense consistency, based on milk or sour cream and egg yolks, beaten together and cooked on fire. Creams can be used as desserts, or as sauces in the preparation of other desserts.
From semi-automatic solutions that can be implemented with heated hoppers equipped with stirrer, up to automatic filling and capping lines for jars, trays or cups.
Dosing groups for thermoforming and multi-track packers. Possibility to heat the entire dosing part (cylinder, head, nozzle)
Solutions for direct injection of the cream into bakery products such as croissants, cakes, tartlets, panettone and colomba cakes.
By-pass rotating valve. Suitable for dosing dense and doughy products.
REMARKS: Hopper for product loading with possibility of stirring by scraping blades and augerfiller.
Application with gun nozzle for stuffing, This application can be put in line on automatic systems.
Application on automatic lines, dosing machine with 2 or 3 nozzles with castle-latch for product spreading and dosing into trays. Output 2000 pieces/h.
Quick and precise dosing of food creams with output up to 40 pieces per minute