Pectin jam depositing for Jaffa cakes

Pectin jam is sensitive to temperature, stop-start behaviour, and small viscosity shifts. On sponge-type products like Jaffa cakes, this can often lead to blocked nozzles, off-centre deposits, and unnecessary waste. FoodJet keeps circulation small and controlled, and can use vision (NPND) to deposit only on products that meet your criteria.

• Helps reduce waste from off-centre deposits and out-of-spec products (with vision/NPND)

• Lower energy use by keeping less jam at an elevated temperature

• Deposit different shapes and patterns without alignment tooling

Process overview: how we keep pectin jam depositing stable

Step 1 — Condition the product
Jam is brought to a controlled depositing temperature and kept within a stable process window.

Step 2 — Keep circulation small
Only a small volume circulates through the depositing system. The main volume remains in the tank, reducing heat exposure and limiting the material volume that is affected during stops.

Step 3 — Deposit per product
Deposits are applied per product position. With vision (NPND), depositing can be skipped when products are out of position or out of spec—helping reduce waste.

What we need from you

• Product type and dimensions (Jaffa/sponge base)

• Recipe temperature window and viscosity behaviour

• Desired deposit weight + shape/pattern

• Line speed and pitch variation

Video: depositing pectin jam on Jaffa cakes

In this video, you can see how jam is deposited on Jaffa cakes in different shapes and patterns, and how the deposit remains consistent at production speed.

Create product variation with the same setup

Traditional spot depositors typically place one fixed dollop. FoodJet can deposit shapes and patterns, which helps you create product variation (for seasonal runs or differentiation) without changing your core equipment.