Sprinklers: The Finishing Touch

Accuracy of seasoning sprinkler systems is essential to good product quality and flavor. Today’s equipment manufacturers are keen to provide bakers with advanced systems that can assist in this delicate process.

During this step in the process, manufacturers are looking to achieve an even coverage of the product with a precise amount of seasoning – whether we’re talking about salt, sugar, sesame seeds or sprinkles. 

According to Hasborg, a company that offers such machines for industrial bakeries, a proper coating of confectionery products requires initial lubrication with a liquid that increases the adhesion. “This process takes place in the first section of the device through a system of movable rollers that ensure proper moistening of the product surface. The moisturizing fluid is replenished periodically in the tank and fed to the product through a system of rollers. Then the product passes under the sprinkling head integrated with the sprinkling tank. The adjustable system allows for appropriate dosing of the sprinkle on the product in the way that the layer of the required thickness is obtained,” the company explains.

Their device is equipped with the main belt conveyor located in the first (lubricating) section and mesh conveyor installed in the second section, under the dosing head. From the second conveyor, the product is finally transferred to the tunnel oven belt or to another conveyor. The sprinkles that have not been used in the process go to the bottom conveyor and from there they are discharged into the container. This conveyor can be optionally replaced with a manual collection system.

Sugar/Salt Sprinkler

Italian company VB Solutions manufactures a unit for the distribution of crystalline sugar, salt or grain on the surface of biscuits before baking. It consists of a stainless steel hopper having a variable speed knurled roller at its bottom that provides product dosing. A plastic bristle brush cleans the surface of the roller immediately before it returns inside the hopper.

A bridge-breaking device inside the hopper keeps the product always mixed. The entire structure is mounted on feet with adjustable height. 

You can read the rest of this article in the Winter Issue of World Bakers Digital magazine, which you can access by clicking here.

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