Business is picking up for your bakery, patisserie, or cake shop. You really want to be talking to customers and taking orders, but there’s too much else to do. You’ve got things to bake. And those cupcakes won’t ice themselves.
Or will they?
For many successful food businesses, there comes a time when more orders pile up than you can handle. Using your own hands to inject jam into donuts, whip cream, and glaze your baked treats becomes impractical. You need a machine that can do the job.
In this article, you’ll find machines that deposit, whip, cook, inject, enrobe, glaze, temper and more. Just what you need to speed up your process so you can spend more time talking to customers and improving your business.
Quick summary:
- Filling, cooking, whipping, coating and dough work can all be automated with purpose-built machines, freeing up hours of manual labour every week.
- Some of this equipment isn’t widely known in Australia yet, even though it’s been standard in European bakeries and patisseries for years.
- The right machine depends on your product mix and volume, not just your business size, so it’s worth matching equipment to what you actually make.
1. Depositors for filling, portioning and decorating
A depositor doses out anything from cream and custard to jam, batter or nut spreads, whether it’s going into a pastry case, a cupcake tray, a jar, or onto the top of a cake.
The same machine just as easily injects jam into donuts or fills a tray of muffins in one pass. Once a recipe’s settings are saved, one machine is ready to handle multiple processes or products.
Best for:
- Icing and glazing cakes
- Filling donuts with jam or cream
- Filling cupcake and muffin trays
- Portioning jams, spreads and nut butters into jars
Our depositor recommendation: Beldos depositors cover everything from compact tabletop units to larger capacity systems, so there’s a starting point whatever your current volume.
We also wrote an article about the best depositors for different setups. Read it here!
2. Cream cookers for jams, custards and creams
A cream cooker mixes, heats, cooks and cools your product in one machine, instead of you doing it manually across a stovetop, a mixer and a fridge.
This machines negate the manual process of cooking your jam, cream, or other semi-liquids on a stovetop before leaving it to cool and storing it in the fridge.
Cream cookers can chill the product in the same cycle, so it goes straight from cooking to a safe storage temperature without needing to rest on the bench.
Best for:
- Cooking jam, custard or cream in large batches
- Making ganache or choux paste
- Cooking and chilling product in one process, ready for safe storage
- Sandwich bases like bechamel or mayonnaise, in volume
Our cream cooker recommendation: the Telme Termocrema T series comes in 30, 60, 150 and 200 litre capacities, so there’s a size for a single shopfront or a busier production kitchen.
3. Cream whippers for fresh whipped cream on demand
A cream whipper turns liquid cream straight from the fridge into aerated, whipped cream, rather than you relying on pre-made canisters.
The two big wins here are cost and freshness: you’re just buying cream instead of canisters; and what you’re piping onto cakes, pastries or drinks is freshly whipped rather than whatever’s left in the can. You can taste the difference.
It keeps the liquid cream refrigerated right up until the point it’s dispensed, so quality doesn’t drop off through the day.
Best for:
- Decorating cakes and pastries with fresh whipped cream
- Topping drinks or desserts to order
- High-turnover counters that go through a lot of whipped cream daily
Our recommendation: the Telme Beta machines suit high-volume production, while the Prima series offers a more compact option.
4. Multi-function machines that do it all
Too many bakery and patisserie owners don’t know these machines exist. They’re the ultimate problem-solvers in the kitchen. Think of a Thermomix on steroids.
Multi-function machines blend, mix, whip, cut, knead, heat, cook, cool and even temper chocolate, all in one unit. Just swap in different tools for different jobs.
Swap the beater for a cutting blade, and it’ll dice veggies for a bolognese base or grind peanuts into peanut butter. Fit the dough tool, and it’ll need brioche and other leavened doughs. Add a glazing tray, and you can heat a glaze and pour it straight over a cake.
Their workable temperatures range from -16C up to +110C, with 1 degree increments.
One of these can replace a whole fleet of single-purpose machines. They’re really that versatile.
Best for:
- EVERYTHING – from blending, whipping and kneading to heating, cooling, and so much more
- Replace several single-purpose appliances with this one clever machine
Our recommendation: the Telme Ribot T is available in 10, 18, 30 and 60 litre capacities, with a wide range of separate tools to customise your machine to your process.
5. Enrobing machines for chocolate and icing coatings
An enrobing machine melts chocolate, icing or glaze and holds it at the right temperature, then coats your product as it passes through on a conveyor.
The benefit is an even, professional finish without the time cost of dipping every piece by hand. It suits pastries, cakes, donuts, biscuits, or anything else that currently gets dipped one at a time.
Best for:
- Coating pastries, cakes or donuts in chocolate, icing or glaze
- Replacing hand-dipping once volume increases
- Producers wanting one combined unit rather than separate melter and conveyor
Our recommendation: start with our Gami chocolate enrobing machines, which range from compact setups through to larger all-in-one units as volume grows.
If you also want to temper real chocolate rather than working with compound chocolate, have a look at our tempering range.
Looma’s Cakes, one of our clients, uses Gami enrobing machines to glaze and ice their cakes for an amazing finish.
6. Confectionery cookers for caramel and other high-temperature recipes
A confectionery cooker is built to cook at higher temperatures than a standard cream cooker, which is what caramel, dulce de leche and similar products need.
These machines hold large batches at a steady high heat for as long as the recipe needs without you having to watch for burning. Certain cookers can also handle nougat, ganaches, jams, and creams.
Best for:
- Cooking caramel or dulce de leche in large batches
- Long, high-temperature cooks that need consistent heat
- As well as being able to cook ganache, jam, etc.
Our recommendation: Rollermac’s Rollerchef confectionery cookers are built for higher-temperature batches like caramel. They also feature automatic tilting, so a piping hot batch can be unloaded hands-free, keeping you and your staff members safe.
For a more efficient kitchen …
We’ve seen too many bakers and patisserie chefs throughout Australia and Oceania accidentally slow their process down with outdated equipment and manual handling. Often, it’s because they don’t know these machines exist, or that they’re available here.
If you’ve been doing something by hand for years and it feels like there has to be a better way, there probably is. Get in touch, with Artisan Industrial and we can talk through what machines would make the biggest difference to your setup.
