“Mintel says with the rise in demand for gluten-free food and drinks, manufacturers are exploring various gluten alternatives”


However, scaling up production can be very daunting for manufacturers – particularly in an industry where old- fashioned,


labour-intensive processes have often been


employed previously. In fact, Kevin Wymbs, Director of Wymbs Engineering says he has seen factories solely focus on gluten-free products, as demand grows there is more dedication to this one niche, and they are not always looking to “cover all bases”. Wymbs say a wide range of production lines around the


world are using their depositing systems and manifolds. “Production of Jaffa Cake is a classic example where you will find a Wymbs servo driven under band depositor fitted with multi row or multi manifolds depositing aerated sponge batter which after baking forms the Jaffa Cake base,” says Kevin. A little later in the process another Wymbs depositor can be seen depositing an acid set jelly onto re-aligned and overturned Jaffa Cake bases.


30 Kennedy’s Bakery Production March/April 2022


While most of Wymbs depositing manifolds are manufactured from food grade aluminium, other materials of construction used, stainless steel for general static applications but titanium is also commonly used when handling masses of with very high or low pH, Jaffa cake jelly for example, and where harsh cleaning regimes are necessary. Kevin explains that with a few exceptions, all manifolds are of a “closed system design” with various aerated and non-aerated masses being delivered under a controlled pressure to two or more inlet connections integrated into the manifold body directly from a continuous aeration system or pumping unit.


Wymbs Manifold and Cradle bakeryproduction.co.uk


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