Chiffon cake

The Egg-white with sugar is aerated with a Shufflemixer. The Egg-Yolk batter mixture is pre-mixed in a pre-mixer and finally injected in the Egg-white foam. The static mixer is gently folding the Egg-white and Egg-yolk together for a high quality batter.

Shufflemixer advantages

  • Continuous production (higher efficiency).
  • Constant high quality.
  • Less manpower.


site by: www.designontwerp.nl