Savoury bakery depositing solutions

For pizza, flatbread, flammkuchen, and specialty breads

• FoodJet helps savoury bakery producers deposit sauces, oils, fats, and spreads with repeatable portion control and consistent coverage.

• The result: consistent portioning and coverage, less giveaway, and reliable performance at high-throughput production speeds (application-dependent).

• Choose a route below to see relevant application examples — or go straight to our machine overview for savoury bakery.

FoodJet provides savoury bakery depositing solutions for applying liquid foodstuffs—such as sauces, oils, fats and spreads—on products like pizza, flatbread, flammkuchen and specialty breads. The goal is repeatable portion control and consistent coverage to reduce giveaway and improve product uniformity. Feasibility depends on product properties (viscosity, temperature and inclusions) and the required deposition pattern and line conditions.

At a glance: where FoodJet fits in savoury bakery production

• Use case: depositing liquid foodstuffs on or into savoury bakery products (sauces, oils, fats, spreads, and dressings). Products with inclusions can be possible depending on particle size, concentration, and viscosity.

• Typical tasks: base coating (e.g., pizza/flatbread), stripes/patterns, surface coating of breads, and controlled portioning for consistent coverage.

• What you gain: repeatable portion control, consistent presentation, and reduced giveaway.

• Not a fit: full solid topping application is typically handled with a different technology. If your product is a sauce with inclusions, we’ll confirm feasibility based on particle size and dosing pattern.

Need help selecting the right set-up? Use the quick fit check below or contact our engineers.

What we deposit in savoury bakery lines

FoodJet solutions are designed for depositing liquid foodstuffs—homogeneous or with inclusions, depending on particle size, concentration, and viscosity. For full solid topping application, a different technology is typically required.
Typical products include:

• Sauces & dressings: tomato sauces, garlic sauces, dressings, marinades

• Oils & fats: oils, butter-based spreads, fat-based coatings

• Spreads & fillings: mayonnaise-based spreads and fillings (inclusions possible depending on particle size and dosing pattern)

Definitions (for clarity)

• Depositing: controlled application of a liquid foodstuff in a defined pattern or portion on or into a product.

• Inclusions: particles in the deposited material; feasibility depends on particle size, concentration, viscosity, and the required pattern.

• Vision tracking: camera-based detection of product position/shape to align deposition to each item on the belt.

Quick fit check for your application

Fast line fit: If you can answer these four questions, we can usually confirm feasibility quickly:

1. What product are you depositing on (pizza base / flatbread / bread) and what size range?

2. What do you deposit (material type + viscosity range)?

3. Homogeneous or with inclusions (particle size / %)?

4. Belt width + line speed target?

Product properties

• What is the material type (sauce / oil / fat / spread) and are there any handling constraints (e.g., shear sensitivity or temperature control)?

• Homogeneous or with inclusions (particle size and %)?

• Temperature requirements (cold / warm / controlled)?

Depositing task

• Base coating, surface coating, stripes/patterns, pocket filling, or tray/compartment filling?

• Target portion (weight/volume) and allowed tolerance (if defined)?

Line conditions

• Line speed / throughput target

• Product variation: size/shape/position consistency on the belt

• Hygiene & cleaning approach (CIP expectations, allergen changeovers)

Why FoodJet for savoury bakery

Savoury bakery production often demands high throughput, consistent coverage, and frequent product variations — this is where repeatable depositing adds value.

• Portion control: consistent weights and patterns to reduce giveaway (application-dependent)

• Reliable coverage: repeatable deposition improves appearance and uniformity

• High-throughput performance: stable dosing at production speeds, depending on product properties and pattern complexity.

• Changeovers: support for product variations and recipe switches

Next step: discuss your product

• What do you want to deposit (sauce / oil / fat / spread)?

• Is it homogeneous or with inclusions?

• What line speed and deposition pattern do you need?