An Assignment On

“Different Types of Machines Are Needed For Set Up A Bakery of

Different Types of Cakes”

Course Title: Baking and Confectionery Technology

Course Code: NFE-225

Submitted To:
Ms. Effat Ara Jahan
Lecturer (Senior Scale)
Department of Nutrition and Food Engineering
Daffodil International University (DIU).
Submitted By:
Jannatul Fardoushi Lubna
ID: 191-34-849
Batch: 29th
Section: A (191)
Semester: Summer, 2020
Program: NFE
Daffodil International University (DIU).

Date of Submission: 25.06.2020

Baking:
Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but
also in hot ashes, or on hot stones. All types of food can be baked but some require special
care and protection from direct heat. Various techniques have been developed to provide this
protection because of historical social and familial roles baking has traditionally been
performed at home by women for domestic consumption and by men in bakeries and
restaurants for local consumption. When production was industrialized baking was automated
by machines in large factories. The art of baking remains a fundamental skill and is important
for nutrition.

Machine:
A machine (or mechanical device) is a mechanical structure that uses power to apply forces
and control movement to perform an intended action Machines can be driven by animals and
people, by natural forces such as wind and water, and by chemical, thermal or electrical
power, and include a system of mechanisms that shape the actuator input to achieve a specific
application of output forces and movement. Bakery equipment used for bakery food
processing includes cookers. Bakery ovens, Bread slices and dough equipment etc are
needed.

Cake:
Cake is a form of sweet food made from flour, sugar, and other ingredients that is usually
baked. The most commonly used cake ingredients include flour, sugar, eggs, butter or oil or
margarine, a liquid, and leavening agents, such as baking soda or baking powder.

Here we discuss about different types of machines are needed for set up a bakery of different
types of cakes.
1. Automatic Cake Production Line:
Feature of YX Automatic Cake production Line:
 This machine adopts computer programming and of whose structure is compact and
the function is centralized, so it is easy and convenient to operate.

 It uses air cylinder as the power and equipped with photoelectric tracking.

 It is being squeezed out automatically and accurately.

 It is the most advanced facility in manufacture of cakes at current Chinese domestic

market.

 Material: Stainless steel in food grade.

 Model of Cake Forming Machine: Single-row, and double-row.

 Cake Type: Muffin, Cupcake, Custard Cake, Yolk Pie, Two pcs center filling cake,
Madeleine etc
Contents and Main Usage (Standard):
 Full Steel Dough Mixer: For stirring Dough and water together, it also can be used
for other material food.
 Cake Forming Machine: Depends on different molds, this machine can form different
kinds of cakes.

 Entering Oven Machine: To assist the formed cakes enter into tunnel baking oven
smoothly.

 Tunnel Oven Baking Scope: Bread, cake, moon cake, biscuit, cookies, toast baguette
and other kinds of similar baked food.

 Outing Oven Machine: To drive conveyor to transfer the formed cakes out of tunnel
baking oven as rated time.

 Cake Filling Machine: To filling the preferred food additives such as sandwich,
cream, chocolate into the cakes.

 UV Sterilization Machine: To kill the bacteria by UV rays suddenly and extend the
shelf life of the cakes.

 Oil Free Air Compressor: To generate pressured nitrogen or air used as seal gas when
packing.

 Packing Machine: For packing in bag in different style.

Technical Parameters of Cake Machine

Squeezing Time 2-4s/time
Production Capacity 350-500kg/h
Voltage 220V
Air Pressure 8-10kgf/cm2
Dimension 2500*950*780mm
Squeezing Weight 15-80g/each
Cake Sample:

Baking Trays:
2. Feature of YX Semi-automatic Cake Production Line:
 This machine adopts computer programming and of whose structure is compact and
the function is centralized, so it is easy and convenient to operate.

 It uses air cylinder as the power and equipped with photoelectric tracking.

 It is being squeezed out automatically and accurately.

 It is the most advanced facility in manufacture of cakes at current Chinese domestic

market.

 Material: Stainless steel in food grade.

 Model of Cake Forming Machine: Single-row, and double-row.

 Cake Type: Muffin, Cupcake, Custard Cake, Yolk Pie, Two pcs center filling cake,
Madeleine etc.

Flow chart of Semi-automatic Cake Production Line:

Contents and Main Usage (Standard):

 Full Steel Dough Mixer: For stirring Dough and water together, it also can be used
for other material food.

 Cake Forming Machine: Depends on different molds, this machine can form different
kinds of cakes.

 Rotary Oven: Baking scope including bread, cake, moon cake, biscuit, cookies, toast
baguette and other kinds of similar baked food.

 Cooling Conveyor: To cool down the baked cakes from high temperature into normal
temperature in short time.

 UV Sterilization Machine: To kill the bacteria by UV rays suddenly and extend the
shelf life of the cakes.

 Oil Free Air Compressor: To generate pressured nitrogen or air used as seal gas when
packing.

 Packing Machine: For packing in bag in different style.

Technical Parameters of Cake Machine

Squeezing Time 2-4s/time
Production Capacity 350-500kg/h
Voltage 220V
Air Pressure 8-10kgf/cm2
Dimension 2500*950*780mm
Squeezing Weight 15-80g/each
Cake Sample:

Baking Trays:
3. Chocolate Pie Cake Production Line:

 The machine widely absorbs the essences of domestically and internationally

advanced technology.

 The shelf period of the cakes produced by the machine is over half a year; the
cakes are of high-grade and well tasted and of which have a huge number of
consumers.

 Producing pies is the top choice of the food products factories at present.

 For market occupation, the forerunner will go far.

 The fully-automatic sandwich custard pie production line uses eggs and flour
as main raw materials.

 The eggs and the flour are mixed to obtain thick paste; the thick paste
undergoes the working procedures of charging, baking, cooling, cake turning,
filling and etc.

 To prepare fragrant and tasted sandwich cakes such as custard pies, fashion
pies, leisure pies and straw berry pies, which are deeply welcomed by
consumers.
Process flow:
 Mixing - Forming - Cake Baking - Cake Cooling - Sandwich - sucking - Arranging –
UV Sterilization – Packaging.

Main Material:
 This production line adopts SUS316L or SUS304 stainless steel, strong corrosion and
heat resistance and easy to clean

 The oven external can use stainless steel according to customer requirements, nice
outlook and easy to clean.

 Heat preservation cotton adopts the combination of glass fiber and imported rock
wool, and with heat emission, accord with scientific heat preservation.

Main Characteristics:
 The characteristics of this product line are high automatic degree and gather light,
electricity, gas, and machine into integral. All the procedures are automatic except
adding materials.

 Baking oven through hot air circulation can reduce the baking time and temperature,
make cake color and luster is stereoscopic effect, more soft taste.

 There is an observation window on the Baking oven available for watching during
operation.

 Provide whole factory planning, personnel training and technological formulation.

 Cakes produced by this production line have a long shelf life.

 Products high gear tasty enjoyed by young and old, there are huge consumer groups.
Main Components:

Basic Technical Parameter:

 Production capacity: 4.5-5t/day, 8.5-9.5t/day

 Total power: 30kw/h, 45kw/h

 General length: 54m, 54m (except pack)

 Gas consumption of bake stove: 15-20kg/h, 25-40kg/h.

4. Cup Cake Production Line:

 The fully-automatic Custard/Cup Cake Production Line is a multifunctional fully-

automatic core-filling custard pie production line which is developed based on the
original equipment in order to meet various demands of different food products
factories.

 It can produce core-filling custard pies as well as cup cakes, and can also produce
cakes of various shapes by using different molds.

Manufacturing Standards:

 All of the parts in contact with material adopt stainless steel SUS316L or SUS304,
strong corrosion, heat resistance and easy to clean.

 The new oven external can use stainless steel according to customer requirements,
nice outlook, and high temperature resistant and easy to clean. Oven shell using
thermal insulation cotton, good heat preservation effect, high thermal efficiency and
low energy consumption.

 Adopt international advanced PLC automatic control system, production line

operation is stable and reliable.
 Main Parameters:

 Production Capacity: 10-11 Ton/day

 Installed Power: 46KW

 Gas Cost: 20-35Kg/h

 Pressure of Compressed Air: 0.6MPa

 Length of Oven: 76m

 Speed of Rotation: Frequency control

Main Components:

 Stirrer: It is divided into traditional agitator and air agitator;

 Forming Machine: Double-row forming machine

 Combustible gas hot-air circulation baking ovens:

 It adopts the most advanced gas combustion and hot-air circulation heating mode, and
has six temperature zones, namely an upper front temperature zone, a lower front
temperature zone, an upper middle temperature zone, a lower middle temperature
zone, an upper back temperature zone and a lower back temperature zone;

 After the temperature is set, the control motor is used for automatic control by a disc
valve, the heat is up and down transferred to the furnace hearth by the air duct to bake
foods;

 the furnace has the advantages of quick heating, stable temperature, little change,
automatic control of temperature, etc.,

 The produced cakes have the advantages of good taste, softness, more uniform surface
color and luster, freshness, tenderness and etc.

 De-molding Machine: Suction type de-molding machine, the shape of cakes is

unchanged.

 Core-filling Machine: It can automatically fill the whole row of cakes with stuffing; if
one cake is sensed not to be on the production line, the filling needle will not work to
avoid the damage to the conveyor belt.

 Empty Disc Cleaning Conveyor: The waste of raw materials and the cleaning
procedure is avoided while the production efficiency is greatly improved.
  Paper Cup Feeding Machine: Automatic paper cup machine is designed for French
soft bread production enterprise, according to users with special baking specifications,
will automatically paper supporter on a baking sheet, reduce the slots in the enterprise
labor intensity and improve health quality.

 Control System: PLC adopts Siemens or Mitsubishi and touch screen is with human
interface design, easy to operate, according to user process require modified optimal
operation parameters.

Main Characteristics:

 Full automatic production line collects electricity, light, gas, machine in the
development, high degree of automation and high yield.

 There is an observation window on the baking oven available for watching during
operation.

 Less artificial contact with product, easy to operate.

 The production line has reasonable artistic design, stable operation, and cleaning
device, high efficiency and energy saving.

 Provide whole factory planning, personnel training and technological formulation.

 Products have a long shelf life.

Baking Trays:
Cup Cake Samples:

Main Parameter:

 Model Capacity Voltage gas Outside Size(mm) Weight(kg)

 YX06 6 plates/min 220v 1m³/min 1900*1300*1300 500

 YX12 12 plates/min 220v 2m³/min 1900*1300*1300 800

5. Full Automatic Custards Cake Production Line:

 The fully-automatic Custard/Cup Cake Production Line is a multifunctional fully-

automatic core-filling custard pie production line which is developed based on the
original equipment in order to meet various demands of different food products
factories.

 It can produce core-filling custard pies as well as cup cakes, and can also produce
cakes of various shapes by using different molds.

Manufacturing Standards

 All of the parts in contact with material adopt stainless steel SUS316L or SUS304,
strong corrosion, heat resistance and easy to clean.

 The new oven external can use stainless steel according to customer requirements,
nice outlook, and high temperature resistant and easy to clean. Oven shell using
thermal insulation cotton, good heat preservation effect, high thermal efficiency and
low energy consumption.

 Adopt international advanced PLC automatic control system ensures the performance
of this production line stable and reliable.

The Process Flow:

 Mixing - Forming - Rack Oven Baking - Out Oven and Cooling - De-mold -
Collecting - Center Filling – Cooling–UV Sterilization – Packaging
Main Parameters:

 Production capacity: 10-11 ton/day

 Installed Power: 46KW

 Gas cost: 20-35kg/h

 Compressed Air Pressure: 0.6MPa

 Length of Oven: 76m

 Speed of Rotation: Frequency control

Main Components:

 Stirrer: It is divided into traditional agitator and air agitator;

 Forming Machine: Double-row forming machine

 Combustible gas hot-air circulation baking ovens:

 It adopts the most advanced gas combustion and hot-air circulation heating mode,
and has six temperature zones, namely an upper front temperature zone, a lower
front temperature zone, an upper middle temperature zone, a lower middle
temperature zone, an upper back temperature zone and a lower back temperature
zone;

 After the temperature is set, the control motor is used for automatic control by a
disc valve, the heat is up and down transferred to the furnace hearth by the air
duct to bake foods;

 The furnace has the advantages of quick heating, stable temperature, little change,
automatic control of temperature, etc.

 The produced cakes have the advantages of good taste, softness, more uniform
surface color and luster, freshness, tenderness and etc.
  De-molding Machine: Suction type de-molding machine, the shape of cakes is
unchanged.

 Core-filling Machine: It can automatically fill the whole row of cakes with
stuffing; if one cake is sensed not to be on the production line, the filling needle
will not work to avoid the damage to the conveyor belt.

 Empty Disc Cleaning Conveyor: The waste of raw materials and the cleaning
procedure is avoided while the production efficiency is greatly improved.

 Control System: PLC adopts Siemens or Mitsubishi and touch screen is with
human interface design, easy to operate, according to user process require
modified optimal operation parameters.

Baking Trays:
Cake Sample:

Main Characteristics:

 Full automatic production line collects electricity, light, gas, machine in the
development, high degree of automation, high yield.

 There is an observation window on the Baking oven available for watching during
operation.

 Less artificial contact with product, easy to operate.

 The production line has reasonable artistic design, stable operation, and cleaning
device, high efficiency and energy saving.

 Provide whole factory planning, personnel training and technological formulation.

 Products have a long shelf life.

6. Full Automatic Sandwich Cake Production:
 The machine widely absorbs the essences of domestically and internationally
advanced technology.

 The shelf period of the cakes produced by the machine is over half a year; the cakes
are of high-grade and well tasted and of which have a huge number of consumers.

 Producing pies is the top choice of the food products factories at present.

 For market occupation, the forerunner will go far.

 The fully-automatic sandwich custard pie production line uses eggs and flour as main
raw materials.

 The eggs and the flour are mixed to obtain thick paste; the thick paste undergoes the
working procedures of charging, baking, cooling, cake turning, filling and etc.

 To prepare fragrant and tasted sandwich cakes such as custard pies, fashion pies,
leisure pies and straw berry pies, which are deeply welcomed by consumers.

Main Material:

 This production line adopts SUS316L or SUS304 stainless steel, strong corrosion and
heat resistance and easy to clean.

 The oven external can use stainless steel according to customer requirements, nice
outlook and easy to clean. Heat preservation cotton adopts the combination of glass
fiber and imported rock wool, and with heat emission, accord with Science heat
preservation.
Main Characteristics:

 The characteristics of this product line are high automatic degree and gather light,
electricity, gas, and machine into integral. All the procedures are automatic except
adding materials.

 Baking oven through hot air circulation can reduce the baking time and temperature,
make cake color and luster is stereoscopic effect, more soft taste.

 There is an observation window on the baking oven available for watching during
operation.

 Provide whole factory planning, personnel training and technological formulation.

 Cakes produced by this production line have a long shelf life.

 Products high gear tasty enjoyed by the young and the old. There is huge potential
consumer.

Cake Sample:
Baking Trays:

Process Flow:

 Flour Mixing - Dough Forming - Gas Baking - Out Oven and Cooling - Collecting -
Center Filling - Cooling - Sterilize - Packing

Basic Technical Parameter:

 Production capacity: 4.5~5t/d

 Drive power: 28KW/H

 Total length of equipment: 54m(except pack)

 Gas consumption of baking Oven: 15~20kg/h