Produce Jaffa Cake with our pectin jam depositor

Pectin jam is commonly seen on various products, such as cookies, cakes or waffles. One particular example of the application of pectin jam are Jaffa cakes.

Nevertheless, depositing pectin jam has a range of challenges for producers.  

• Controlling the temperature in the whole process
• Blocked nozzles during a production stop
• The right balance in viscosity

In the production of Jaffa Cakes or other sponge-type cakes, there is an additional range of issues that greatly impact the quality, cost, and looks of the product. Nevertheless, these issues are solved with the depositing slutions of FoodJet. Let us tell you how we achieve this. 

Sponge-type products are difficult to produce. There is always a possibility that the bases are not within size specifications. The alignment process is seriously disrupted if products the fail the criteria block the channels going to the traditional depositors. As FoodJet does not require any alignment, the cause for this possible waste-producing step is removed.

Even alignment steps sometimes fail to put the products in the correct position. The result is that jam is deposited off-center. As a consequence, the material runs off the product onto the belt. Or the material makes the product tilt over. This, again, will result in significant problems during the enrobing step.

Combined with the NPND functionality that the vision system provides, you will not waste any good material on bad products.