Chiffon cake
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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.
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