In the colorful world of desserts, the Swiss roll, with its soft and delicate texture and a wide variety of flavors, has always been a favorite among consumers and has become a popular product in dessert shops and bakeries. But how can we produce it on a large scale?
The Swiss roll production line introduced today can not only efficiently produce delicious European-style Swiss roll cakes but also easily make mouthwatering cut cakes, bringing more possibilities and opportunities for food production enterprises. Next, let's take an in-depth look at how it turns ordinary ingredients into delicious Swiss rolls and cut cakes.
Pouring and Baking, Starting the Delicious Journey
The production line is to directly pour the carefully prepared cake batter onto a specially treated and oiled steel belt. This thin layer of oil film can not only prevent the cake from sticking but also give the cake a unique aroma. Subsequently, the steel belt carrying the batter slowly enters the high-temperature baking area. There, the evenly distributed heat sources surround the cake batter from all directions, allowing them to gradually undergo wonderful changes at an appropriate temperature. As the baking progresses, the moisture in the batter gradually evaporates, the protein coagulates, the starch gelatinizes, and the originally flowing batter gradually solidifies and takes shape, forming a soft and elastic cake in the shape of a strip.
Clever Turning, Unique Conveying
When the cake strip has completed its initial transformation in the baking area, it reaches the end of the production line. Here, the cake strip is gently scraped off and then goes through a unique turning and conveying process. After being scraped off, the cake strip will be quickly sprayed with oil. This layer of oil can not only increase the moisture and gloss of the cake but also provide better conditions for subsequent processing. Then, the cake strip returns to the conveying system from below. During this process, it cleverly turns over, making the originally upward-facing side downward and the downward-facing side upward. Such a turning design can not only make the cake be heated more evenly on both sides but also lay the foundation for the subsequent processing steps.
Precise Cutting, Creative Filling
The cake strip that has completed the turning and conveying process returns to the position below the filling station again. At this time, it will be lifted to the working platform by a ramp and enter the crucial cutting and filling stage. First, the cake strip will be longitudinally cut into uniform strips. These strip-shaped cakes are like little models waiting to be dressed up, about to undergo their magnificent transformation. Next, various delicious fillings, such as sweet cream, rich chocolate sauce, fresh fruit jam, etc., will be precisely injected between each cake strip. After injecting the filling, the staff will turn over the cake strips one by one at intervals and press them on the adjacent strip, and then press them slightly tightly. In this way, with a rich filling sandwiched between the two layers of cake, a combination with rich flavors and distinct layers is formed. Finally, after transverse cutting, uniformly sized and aesthetically pleasing Swiss roll cakes are born. If you need to make cut cakes, you just need to directly perform transverse cutting after longitudinal cutting to obtain neatly shaped cut cakes.
Such a Swiss roll production line is like an indefatigable dessert-making master, capable of continuous and automated production. Its hourly output can reach hundreds or even more, with the specific output varying according to the equipment model and configuration. It can provide a large number of products to the market in a short time, easily meeting the large-scale demands for Swiss rolls and cut cakes from major supermarkets, dessert chains, bakeries, etc.
