Egg-sugar-foams for sponge (sponge cake bases, ladyfingers), Viennese sponge (Viennese bases, pastry cakes), foam masses (meringue), cake fillings (whipped cream, cream pie fillings), desserts (curd cheese, yoghurt etc.).
Static Aerator Systems
Efficient production of foam materials for fine bakery products included mix-in kettle to stir in fruit, fruit stocks, etc. The long static way without turning tools results in a fine-bubbled and in extremely stable foam.
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