Depositing solutions by industry

A wide range of liquid and semi-liquid foods: smooth and chunky sauces, creams and cheese, pastes and batters, chocolate and compound, and oils. Whether a specific product runs well depends on how it flows, its temperature and any pieces it carries, which we confirm in a trial.

Yes. The nozzle and valve are selected to pass the largest piece in your product without blocking or breaking it, so chunky and inclusion-rich products deposit reliably.

Take a spoonful at your normal process temperature and check five things: how it flows off a spoon, whether it has hard pieces, whether it is sticky or stringy, whether it changes when it cools or warms, and whether it stays mixed. Mostly good signs means it is promising; flags just mean we want a closer look.

Yes. The whole point of a trial is to run your own product, not a standard recipe, so you see the real result before you commit.