FoodJet supports sweet bakery producers by depositing liquid foodstuffs—such as creams, chocolate, fruit fillings and glazes—with repeatable portion control.
Typical tasks include filling, decorating, and glazing/coating (depending on product properties and line conditions).
The result: consistent portioning and presentation, less giveaway, and stable performance at industrial line speeds (application-dependent).
FoodJet provides sweet bakery depositing solutions for applying liquid foodstuffs—such as creams, chocolate, fruit fillings, and glazes—on or into products like donuts, cakes, and cookies. The goal is repeatable portion control and consistent presentation to reduce giveaway and improve product uniformity. Feasibility depends on product properties (viscosity, temperature, and inclusions) and the required deposition pattern and line conditions.
Use case: depositing liquid foodstuffs on or into sweet bakery products (creams, chocolate, fruit fillings, glazes). Products with inclusions can be possible depending on particle size, concentration, and viscosity.
Typical tasks: filling (deposit/injection), stripes/patterns, surface decoration, and glazing/coating.
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 contains inclusions, we’ll confirm feasibility based on particle size and dosing pattern.
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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.
Creams & fillings: custard/cream-style fillings (temperature-dependent).
Chocolate & fat-based: chocolate, fat-based coatings (temperature control may apply).
Fruit fillings & jams: homogeneous or with inclusions (particle size dependent).
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.
What product are you depositing on (donut / cake / cookie) and what size range?
What do you deposit (material type + viscosity range)?
Homogeneous or with inclusions (particle size / %)?
Belt width + line speed target?
What is the product type (cream, filling, chocolate, or glaze), and what is the viscosity range?
Homogeneous or with inclusions (particle size and %)?
Temperature requirements (cold, warm, controlled)?
Filling, surface decoration, stripes/patterns, or glazing/coating?
Target portion (weight/volume) and allowed tolerance (if defined)?
Line speed / throughput target
Product variation: size/shape/position consistency on the belt
Hygiene & cleaning approach (CIP/SIP expectations, allergen changeovers)
Sweet bakery production often demands consistent presentation, controlled giveaway, and frequent SKU changes—this is where repeatable depositing adds value.
Portion control: consistent weights and patterns to reduce giveaway (application-dependent).
Reliable presentation: repeatable deposition improves product appearance and uniformity.
Changeovers: support for product variations and SKU switches (line setup dependent).
What do you want to deposit (cream, filling, chocolate, glaze)?
Is it homogeneous or with inclusions?
What line speed and deposition pattern do you need?