EQUIPMENT FOR ECLAIRS
AND PROFITROLES PRODUCTION

CHOUX PASTRY – CULINARY MASTERPIECE

Choux pastry serves as the base for a large number of cakes. The most common products are oblong eclairs and round profiteroles. The variety of the range is provided by the recipe, fillings, various types of internal fillings and external decorating elements (fondant, various types of sprinkles, etc.).

PECULIARITIES OF BAKING OF CHOUX PASTRY PRODUCTS

The production of eclairs and profiteroles requires very precise adherence to the baking technology. If the baking temperature is too high, then the surface of the product is torn, it can be easily deformed. And at a low temperature choux pastry pieces rise poorly.
Therefore, baking of high quality choux pastry products requires convection tunnel ovens with a flexible control system and precise regulation of several baking zones.

CHOUX PASTRY EQUIPMENT

houx pastry equipment from UTF-GROUP is designed for the productions requiring high capacity.

In order to reach maximal economic efficiency of customer’s business the equipment has an ability to produce a wide range of products. This is achieved by a combination of three basic elements.

Firstly, the design of the depositing heads provides their rotation, what allows producing cakes of various shapes, and the horizontal and vertical movements of the depositor ensure the forming of products of various sizes.

Secondly, in the design a quick replacement of the bunker and the pumping shafts of the depositor is foreseen, what allows producing dough pieces made of shortcrust along with choux pastry.

Thirdly, the oven ensures optimal baking conditions for the different products due to a digital control system of the movement speed regulation as well as an individual adjustment of temperature modes in several zones and air supply regulation.