Designed to receive product from a feed conveyor , or loaded manually, our processing lines combine multi-axis depositing & injection stations along with decorating & sprinkling units performing multiple operations on the same product as it travels along a continuously transport conveyor.
Injection of aerated fresh cream into éclairs or choux buns followed by a topping of fondant icing either in the form of a “stripe” or “zig zag decoration”.
Or, cutting finger doughnuts, depositing jam into the root of the cut followed by a “swirl” deposit of fresh aerated cream (“XYZ” motion) followed by a second deposit of jam and then finishing with a sprinkling of icing sugar.
All processing lines have an operator friendly colour touch screen HMI mounted above the processing line away from wet floors, inevitable in high risk areas.
Decorating of scones with deposits of aerated fresh cream and jam, sheeting of aerated fresh cream or custard onto puff pastry biscuits for the production of “cream or custard slice” which would also have a sheet of icing, are other manufacturing possibilities with Wymbs processing lines.