Baking & Snack - August 2018 - 106
Deposits for wafer batter require precision, and
that starts with the right nozzle.
them all perfect?
We'll get you there.
106 Baking & Snack August 2018 / www.bakingandsnack.com
This system also includes a
number of brushes. "The first
is an oiling brush, which has a
softer bristle to distribute oil over
the entire mould surface," Mr.
Niemczyk said. "It gives a good
release over the surface of the
After that, several more aggressive brushes are in use while
product is running. "They'll remove any little bits and pieces of
debris or dried-on batter around
the perimeter of the mould while
the line is running continuously,"
he said. The final - and most
aggressive - set of stainlesssteel brushes provide a thorough
cleaning at the beginning or end
of production, depending on the
needs of each specific operation.
Accuracy and efficiency are at
the top of the priority list for specialty waffle and wafer products,
and minimizing waste is right up
there, as well.
In particular, items that require expensive ingredients also
require an operation that's cognizant of waste; one critical area is
in depositing the batter. "A very
important variable to consider is
the nozzle," Mr. Aasness said. "It's
one of the smallest parts of the
equipment, but it's probably one
of the most important aspects."
By using nozzles that minimize
dripping, such as those with a
positive shutoff spout, waste
can stay under control. HindsBock's patented air suck-back