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C
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Cake
Pastry product often used to celebrate special recurrences. Sweet dish to round off the meal. There are several types of cakes which are classified for: type of preparation (sweet or savoury), temperature of use (cool, ambient or hot), production method (raw or baked). They can be of different shapes but the round shape is the most common.
Similar terms: Cakes; Gateaux; Layer cake; Layer cakes
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Cheesecake
This is a frozen cake made up of pressed biscuit crumbs and filled with cream cheese. It becomes especially appetizing by adding other fillings like chocolate cream or fruit creams. This cake is formed inside a ring-shaped container made of plastic or metal. It is possible to remove the cake from the mould or container after cooling.
Similar terms: Cheese cake; Cheesecakes; Cheese cakes
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Choux
Smooth product batter mixes of spherical shape. Mix for choux or cream puffs baked in the oven on a flat base. The inside of the product is hollow and can be filled with whipped cream, cream or jam. The outside is dusted with cocoa or powdered sugar, or iced with fondant or chocolate.
Similar terms: Petit choux; Profiteroles; Bignč; Petisu; Cream puffs
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Co-extruder
The co-extruder or depositor with dual lobe head is a machine in the field of pastry and oven cookies, and it has the function to simultaneously deposit two types of dough for co-extruded products, smooth batter mixes or wire cut products. This machine is made up of two fully independent depositing heads mounted on a single frame.
Similar terms: Co-extruders: Dual head extruder; Twin head extruder; Encrusting machine; Twin head depositor; Double head depositor; Dual head extruders; Encrusting machines; Twin head depositors; Double head depositors; Twin head extruders
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Croissant
This product has a half-moon shape made of sweet yeast-raised dough. The mix is based on flour, water, eggs, sugar and yeast. A layer of butter or margarine is then spread on the dough, which is laminated and folded to form a puff pastry effect. Prior to baking, the croissant can be egg glazed and coated with granulated sugar. After baking, it can be filled with cream, jam or chocolate.
Similar terms: Croissants; Brioche
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D
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Depanner
These are all automatic machines used to remove, raise, move and place the products down. They are fitted on lines or production plants in the food, pastry, confectionery and gastronomic industry. These machines can: depan the products from the trays and place them down on the conveyors, depan the products from the feed belts and put them inside the containers, depan the products from the moulds and place them down on lines for further operation. Depanning or removal systems use suction cups, clamps, needles, magnets or product extraction by overturning the mould.
Similar terms: Depanners
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Depositor
Device or machinery used to deposit products in the food and confectionery field.
Similar terms: Depositors; Depositing machine; Depositing machines; Dosing machine; Dosing machines
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Dispenser
Accessory or machinery suitable to depan products placed inside or packed in stacks like: paper cups, foils, metal moulds or containers, plastic containers, etc.
Similar terms: Dispensers; Denester; Denesters; Cup dispencers; Foil dispencers; Cup denesters; Foil denesters; Mould dispensers; Paper cup depositor; Paper cup depositors
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Dosing nozzle
Stainless steel or plastic accessory of conical shape, with plain or serrated outlet hole, fitted on the depositor for dosing or decorating.
Similar terms: Nozzle; Nozzles; Dosing nozzles; Dosing tubes
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Drop depositor
This machine is used to deposit smooth batter mixes. It is particularly suitable for creamy mixes. The deposit can be volumetric with pistons or with lobe pump assemblies.
Similar terms: Drop depositors; Cake depositor; Cake depositors; Cream depositor; Cream depositors; Dosing machine; Dosing machines
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E
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Eclair
Long-shaped smooth batter mix. Mix for cream puffs or smilar to “pâte à choux”, oven baked on a flat base. The inside of the product is hollow and it can be filled with whipped cream, cream or jam. The outside of the product is dusted with cocoa or powdered sugar, or it can have fondant or chocolate icing.
Similar terms: Eclairs
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F
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Filling
This process puts the filling inside, on top or between the layers of a product. The result of this process is the filling of the product.
Similar terms: To fill
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G
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Granulated products
Small pieces or chips of dried fruit, chocolate, sugar or biscuit used to garnish cakes and product icings or to fill smooth product mixes, etc.
Similar terms: Granular products
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I
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Icing
Operation for cake coating with icing or chocolate. In some cases the coating is used to cover the holes made for injection.
Similar terms: To ice
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Injection
Operation for cake coating with icing or chocolate. In some cases the coating is used to cover the holes made for injection.
Similar terms: To inject
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M
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Marble cake mix
Smooth batter mixes of several shapes. Smooth mixes and cakes with 2 colors. The special distribution of the two-colored mix imitates the marble vein effect.
Similar terms: Marble cake mixes; Variegated smooth batters; Marble cake; Variegated cake; Variegated smooth mixes; Marble cakes; Variegated cakes
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Mince pie
Short dough based pie, Christmas cake, flavored with almonds and filled with mince meat. Dried fruit jam with brandy or whisky. This product consists of a short dough base placed on a pie mould, filling, short dough closing and crimping, oven baking. Dusting of powdered sugar after baking.
Similar terms: Mince pies
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Muffin
Smooth mix of round shape. Mix with eggs, milk, melted butter, sugar, flour, yeast and salt. Filled before baking with blueberries, chocolate drops, raisins, granulated sugar etc. It is oven baked in greased indented moulds or paper cups.
Similar terms: Muffins
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P
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Paper cup
It is a greased paper cup or foil, resistant to high temperatures, used in confectionery as a mould for products to bake or for already finished baked products.
Similar terms: Paper cups; Aluminium foil; Foils
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Pie
This is a short dough based pie or tart filled with jam or cream, covered with a short dough lattice top and oven baked. The lid or lattice top can be replaced with sliced apples, season fruit or dried fruit mixes. The pie or tart is usually round but it can also be of any other shape like square, rectangular, oval etc. Numerous product sizes going from single portions to family packs.
Similar terms: Pies; Tart; Tarts; Quiche; Quiches
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Pizza
Wheat flour mix, water, salt, oil and yeast. The original shape is round, easy to top with tomato, mozzarella and other ingredients. Yeast-raised and oven baked. It is an excellent single course for hot consumption.
Similar terms: Pizzas; Focaccia
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Plum cake
Smooth mix of rectangular shape. Smooth mixes and cakes or similar to sponge batter. It is oven baked in moulds with greased indents or paper cups. After baking, it can be filled with cream or jam. Product sizes are numerous going from single portions to family packs.
Similar terms: Plum cakes; Plumcake; Plumcakes
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Profiteroles
See « choux »
Similar terms: Choux; Petit choux; Cream puffs; Petisu
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S
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Small cakes
Round shaped products. Smooth batter mixes and cakes or similar to sponge batter. Oven baked in moulds with greased indentations or in paper cups. Cream or jam filling after baking.
Similar terms: Cup cake; Custard cake; Madeleines, Smooth batter mixes
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T
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Tartelette
Small mould shape size, made of short or savoury dough and filled with cream, fresh fruit and covered with a thin layer of jelly. Pre-baked dough is normally used while the filling ingredients are fresh.
Similar terms: Tartelettes; Mini-pie; Mini-pies
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Tiramisu
Frozen sponge base cake with cream, syrup and coffee. The mascarpone cream contains eggs and sugar. A further sponge base with syrup and cream, then covered with a thin layer of powdered cocoa. The sponge base can be replaced with finger biscuits.
Similar terms: Tiramisu dessert
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Tray
Metal mould with low rims and no handles. Used for smooth mixes or products to bake in the oven. The most common shapes are rectangular, round, plain or indented. Metal trays can be greased, treated with teflon or silicone to avoid sticking. Rigid paper or rubber moulds are also used as trays.
Similar terms: Trays; Mould; Moulds; Baking-pan; Baking-pans
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V
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Vertical or horizontal injection machine
Machine or line used to fill pastry products vertically or horizontally. It is normally supplied with injection needles to penetrate the product internally. It is possible to fill products with one or more flavours at the same time.
Similar terms: Horizontal filling machines; Vertical filling machines; Horizontal injection machine; Vertical injection machine; Horizontal injection machines; Vertical injection machines; Horizontal injecting machines; Vertical injecting machines
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Volumetric depositor
This is a depositor for products with a volumetric system used when it is fundamental to have accuracy in the doses. It is used to deposit homogeneous creams, sauces, jams, liquids. This depositor can have an overfeeding system to deposit solid mixes. Other volumetric depositors are available to deposit dry granular products.
Similar terms: Volumetric depositors; Volumetric depositing machines; Piston depositor; Piston depositors
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 S.p.A. -
Viale dell'Industria, 12 - 36036 Pievebelvicino (VI) - ITALY
Tel. +39.0445.660.222 - Fax +39.0445.661.534 - P.IVA 02387280247
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TURNKEY SOLUTIONS - Bakery equipment
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