Discover our
Sponge Cake Line
The pre-mixing equipment can be manufactured in different sizes depending on the required productivity of the industrial bakery process line. We provide two dedicated mixing systems, one for batter and one for cream.
The batter pre-mixer features blades rotating on the vertical axis with a flat bottom, while the cream pre-mixer blades rotate on the horizontal axis with a round bottom. Pre-mixers can be fully double-jacketed to ensure precise temperature control during preparation.
Turbo mixer section
Batter & Cream preparations
The pre-mixing equipment can be manufactured in different sizes according to the productivity required. We provide two dedicated mixing systems, one for batter and one for cream.
The batter pre-mixer features blades rotating on the vertical axis with a flat bottom, while the cream pre-mixer blades rotate on the horizontal axis with a round bottom. Pre-mixers can be fully double-jacketed to ensure precise temperature control during preparation.
Turbo Mixer
The Turbo Mixer is designed to emulsify and aerate batter and cream using air, allowing the desired specific gravity required in industrial cake production.
It can be used both for cream and liquid mixtures. Emulsification is achieved through the engineering design of rotor and stator, while aeration occurs through air or gas injection directly in the turbo head. The equipment is available in several sizes depending on production capacity and industrial bakery requirements.
Different sizes are available according to the use and productivity required.
Different sizes are available according to the use and productivity required.
Cooling system’s benefits
Inside the Turbo Mixer head, the rotor spins within the stator, emulsifying and aerating the mixture while generating heat through friction. Uncontrolled heat may affect the consistency of aeration and emulsion.
TT Italy addresses this challenge of food processing technology by equipping all Turbo Emulsifiers with a double temperature control system that keeps the temperature stable and ensures homogeneous specific gravity.
Complete control
The Digital Control System allows full monitoring of production and process control parameters, ensuring a high level of product quality and fast return on investment.
This technology guarantees consistent results independent of environmental conditions or process complexity. It also allows manufacturers to easily develop new products and adapt production to evolving market demands.
Pressurized oil sprayer
Machine designed to accurately grease the product cavities in the baking trays, parametrizable with PLC control. The specific engineering of our machine allows an effective extraction of the cake during the depanning operation, reducing downtime and waste.
Pre oven section
Sponge roller depositor
The sponge roller depositor creates a layer of batter deposited directly onto the oven belt during industrial sponge cake production. The batter layer can be precisely regulated both in width and thickness to match the final product requirements.
Baking section
Decoration before oven
With our before-oven decoration technology, manufacturers can personalize sponge cake products. Decoration colors and patterns can be selected to create distinctive products for the industrial bakery market.
Baking section
Cyclothermic tunnel ovens represent the ideal solution for sponge cake baking. These ovens combine power and precise process technology control to perfectly bake sponge cakes while maintaining the correct internal moisture level of the product.
Workbench section
Longitudinal cutter
A cleaning brush positioned at the beginning of the workbench removes crumbs and residues generated during the baking and cooling phases.
The longitudinal cutter consists of a stainless steel shaft supporting multiple rotating blades that cut the sponge cake sheet longitudinally. The width of the cuts varies depending on the final product, with dedicated blade sets for each format.
Syrup dosing unit
This machine is designed to dose syrup – either alcohol-based or non-alcoholic – onto the sponge cake sheet after the longitudinal cutting phase. The syrup enhances flavour and adds moisture to the final industrial sponge cake product.
Filling dispenser
The cream and jam filling dispensers are custom-made according to the final cake product. The system ensures homogeneous dosage across the sponge cake sheet.
The nozzles are manufactured in plastic resin to allow fast format changes and easy cleaning within the industrial food processing line.
Roller tools
Sponge cake rollers are available in two versions: one for large rolls and one for mini rolls.
The number of rolling tools depends on the number of production rows and the width of the workbench. Each rolling group is equipped with a dedicated servo motor that ensures precise control of the rolling speed and stable industrial bakery production performance.
Two layer folding tools
The equipment used to produce two-layer sponge cakes consists of:
- a workstation with plows that overturn the cake;
- a workstation with lateral guides that align the layers;
- a final workstation that adjusts the thickness of the finished cake.
Family size tools
Family-size layer cakes are produced using a specific configuration of overlay conveyors. Each conveyor guides the sponge cake sheet into its final position. The final dimensions of the cake can be fully customized according to the required industrial bakery product format.
Girella workbench
The Girella workbench is a dedicated processing area designed to produce the classic rolled sponge cake product.
A specific roller device rolls the sponge cake sheet transversally to the production line, creating a roll as wide as the deposited cake sheet. A specially engineered tool then separates and positions the finished cakes onto the conveyor.
Tri-layer cakes tools
The production of triple-layer sponge cakes is achieved using dedicated shaping tools and overlay conveyors. The work phases are:
- creating a the first double-layer cake with cream filling;
- overlaying the first double layer onto another cake layer with cream;
- final sizing of the finished product.
Cutting section
Transversal cutter
The transversal cutter is available in different sizes depending on the width of the production line. Knife movement and product tracking are controlled by brushless motors, while the double vibrating blades are driven by inverter-controlled motors.
Transversal ultrasonic cutter
The ultrasonic cutting system is specifically designed for products with high cream content.
Using ultrasonic vibrations, the system cuts the product without compressing or damaging the filling, preserving the structure and appearance of delicate layer cakes and sponge cake products.
