FoodJet
Three rectangular flammkuchen bases with a layer of crème fraîche on top, on a white surface

Savoury bakery depositing solutions

For pizza, focaccia, flatbread, flammkuchen, and specialty breads

  • FoodJet helps savoury bakery producers deposit sauces, oils, fats, and spreads with portion control set in the recipe.
  • The result: portions set in the recipe and less giveaway, at high-throughput production speeds (application-dependent).
  • Choose a route below to see relevant application examples, or go straight to our machine overview for savoury bakery.
Explore savoury bakery applications Contact us

FoodJet provides savoury bakery depositing solutions for applying liquid foodstuffs, such as sauces, oils, fats and spreads, on products like pizza, focaccia, flatbread, flammkuchen and specialty breads. The goal is portion control set in the recipe, to reduce giveaway. Feasibility depends on product properties (viscosity, temperature and inclusions) and the required deposition pattern and line conditions.

At a glance: where FoodJet fits in savoury bakery production

  • Use case: depositing liquid foodstuffs on or into savoury bakery products (sauces, oils, fats, spreads, and dressings). Products with inclusions can be possible depending on particle size, concentration, and viscosity.
  • Typical tasks: base coating (e.g., pizza/flatbread), stripes/patterns, surface coating of breads, and controlled portioning.
  • What you gain: portion control set in the recipe and reduced giveaway.
  • Not a fit: full solid topping application is typically handled with a different technology. If your product is a sauce with inclusions, we’ll confirm feasibility based on particle size and dosing pattern.

Choose your application route

Check all products
Below are common routes. They are examples, FoodJet is used for many other savoury bakery applications involving liquid foodstuffs. Pick a product flow to see relevant deposition examples and recommended next steps.
Plain round pizza base before depositing

Sauce on pizzas

Smooth or chunky sauce, no product alignment needed

Plain oval flatbread before depositing

Pesto depositing on flatbread

Change-overs in about a minute

Round dough bun before depositing

Cheese depositing on buns

Liquid cheese as the adhesive

Half ciabatta roll, cut side up, before depositing

Garlic butter depositing

Garlic butter with herbs and inclusions, no product alignment

Round white bread roll before depositing

Tigerpaste on bread

Less paste in the oven, less cleaning

Looking for a specific material? Use our Your product overview. Looking for equipment options? Browse all machines.

Your product
MDSUC1 mobile depositor with integrated supply unit for ambient-temperature materials, 3D render

MDSUC1

Mobile depositor with integrated supply unit, for ambient-temperature materials

MDMV600 mobile depositor medium with vision, up to 600 mm working width, 3D render

MDMV600

Mobile Depositor Medium with Vision: precision surface filling up to 600 mm

MDLV800 mobile depositor large with vision, up to 800 mm working width, 3D render

MDLV800

Mobile Depositor Large with Vision: precision surface filling up to 800 mm

Need help selecting the right set-up? Use the quick fit check below.

What we deposit in savoury bakery lines

Round pizza base with a layer of white herb sauce, seen from above on a wooden board

FoodJet solutions are designed for depositing liquid foodstuffs, homogeneous or with inclusions, depending on particle size, concentration, and viscosity. For full solid topping application, a different technology is typically required.
Typical products include:

  • Sauces & dressings: tomato sauces, garlic sauces, dressings, marinades
  • Oils & fats: oils, butter-based spreads, fat-based coatings
  • Spreads & fillings: mayonnaise-based spreads and fillings (inclusions possible depending on particle size and dosing pattern)

Definitions (for clarity)

  • Depositing: controlled application of a liquid foodstuff in a defined pattern or portion on or into a product.
  • Inclusions: particles in the deposited material; feasibility depends on particle size, concentration, viscosity, and the required pattern.
  • Vision tracking: camera-based detection of product position/shape to align deposition to each item on the belt.

Quick fit check for your application

Fast line fit: If you can answer these four questions, we can usually confirm feasibility quickly:

  1. What product are you depositing on (pizza base / flatbread / bread) and what size range?
  2. What do you deposit (material type + viscosity range)?
  3. Homogeneous or with inclusions (particle size / %)?
  4. Belt width + line speed target?

Product properties

  • What is the material type (sauce / oil / fat / spread) and are there any handling constraints (e.g., shear sensitivity or temperature control)?
  • Homogeneous or with inclusions (particle size and %)?
  • Temperature requirements (cold / warm / controlled)?

Depositing task

  • Base coating, surface coating, stripes/patterns, pocket filling, or tray/compartment filling?
  • Target portion (weight/volume) and allowed tolerance (if defined)?

Line conditions

  • Line speed / throughput target
  • Product variation: size/shape/position consistency on the belt
  • Hygiene & cleaning approach (Cleaning In Place (CIP) expectations, allergen changeovers)

Why FoodJet for savoury bakery

Pizza base with a spiral of tomato sauce on a baking tray

Savoury bakery production often demands high throughput and frequent product variations. This is where recipe-driven depositing adds value.

  • Portion control: weights and patterns set in the recipe to reduce giveaway (application-dependent)
  • Coverage: targeted deposition improves appearance
  • High-throughput performance: dosing at production speeds, depending on product properties and pattern complexity.
  • Changeovers: support for product variations and recipe switches
More info

Next step: discuss your product

Share your material, product, and line speed, and we will confirm feasibility and propose a suitable setup.

Get in touch

FAQ

Can you handle products with inclusions?

In many cases, yes. Feasibility depends on particle size, concentration, viscosity and the required dosing pattern.

Is this suitable for high-throughput lines?

It can be, depending on product properties, pattern complexity and line conditions. We assess feasibility based on your targets.

Can you deposit tomato sauce or crème fraîche close to the edge of pizza/flammkuchen bases?

Depending on belt presentation and product consistency, vision tracking can align the pattern to each base to improve edge coverage.

Do you support trials or application assessment?

Yes, share your product details and targets, and we can discuss the best evaluation route with our engineers.

What information do you need for a quick fit check?

To quickly assess fit, we typically need:

  • Product type and behaviour: what you deposit (for example sauce, cream, chocolate or glaze), viscosity range and temperature requirements
  • Inclusions: yes/no, particle type, particle size range, and approximate percentage
  • Deposition task: filling vs decoration vs coating, target portion (g/ml), and pattern complexity
  • Line conditions: speed/throughput target, product spacing, and positioning consistency
  • Hygiene requirements: cleaning concept, allergen changeover expectations

What machine options are typical for savoury bakery depositing?

Typical configurations range from mobile depositors to vision-guided systems; selection depends on belt width, pattern complexity and throughput targets.

Every FoodJet system is configured and quoted to fit your line and your requirements.

Request a trial
info@foodjet.com +31 (0)24 379 00 61