DEPOSITORS AND SHAPING SOLUTIONS


A solution for every challenge


Suzanne Callander reports on how depositors can help small bakeries scale up and can provide larger bakeries with greater product consistency.


O


ver the years depositors have revolutionised the way that bakeries manufacture their products – helping make the process faster, more consistent,


and


 Cookie depositors, for example, are designed to automate the cookie-making process. They are able to precisely deposit dough onto baking sheets or conveyors in a controlled and consistent manner. According to Flamingo Equipment they are essential tools for large-        operations looking to increase production and improve product uniformity.


Explaining the main elements of a typical depositor line, Flamingo Equipment highlighted the following:


24 Kennedy’s Bakery Production April/May 2025


Dough hopper: The dough is loaded into a hopper, which serves as the storage and feeding mechanism for the machine.


Piston or rotary valve: These control the        plunger to push the dough through a nozzle, while a rotary valve depositor uses a rotating valve to release the dough.


Nozzles or dies: The dough passes through a series of nozzles or dies, which are designed to 


Conveyor or baking sheet: The deposited dough is then placed onto a conveyor belt or baking sheet, ready for the oven.


Greater variety Inspired by the success of in-store supermarket


bakeries such as Lidl, many bakers today are striving to offer greater variety in their product lines to appeal to fast-changing consumer demands and key tools that can help achieve this goal are depositors and shaping solutions which can help create innovative and interesting  product wastage.


“It is important that bakeries choose solutions


 shaping, toppings, and dosing to ensure they are able to diversify their product range, while at the same time lowering operational costs and reducing scrap levels,” says Steve Merritt, Managing Director at EPP.


Using morning goods as an example, Steve explained how one of the company’s manufacturer partners, Koenig, is able to provide a variety of stamping units for its lines. “One ‘in-cup’ solution is able to take individual dough balls,


bakeryproduction.co.uk


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