FoodJet
Assorted waffles and biscuits with compound deposited in the cavities

Sweet bakery depositing solutions

Liquid food depositing for sweet bakery products

  • FoodJet supports sweet bakery producers by depositing liquid foodstuffs, such as creams, chocolate, fruit fillings and glazes, with portion control set in the recipe.
  • Typical tasks include filling, decorating, and glazing/coating (depending on product properties and line conditions).
  • The result: portions set in the recipe and less giveaway, at industrial line speeds (application-dependent).
Explore sweet bakery applications Contact us

FoodJet provides sweet bakery depositing solutions for applying liquid foodstuffs, such as creams, chocolate, fruit fillings, and glazes, on or into products like donuts, cakes, and cookies. 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 sweet bakery production

Red heart-shaped cookies with the words I Love you and white hearts on top, on a baking tray
  • Use case: depositing liquid foodstuffs on or into sweet bakery products (creams, chocolate, fruit fillings, glazes). Products with inclusions can be possible depending on particle size, concentration, and viscosity.
  • Typical tasks: filling (deposit/injection), stripes/patterns, surface decoration, and glazing/coating.
  • 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 contains 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 sweet bakery applications involving liquid foodstuffs. Pick a route to see relevant deposition examples and recommended next steps. This page focuses on sweet bakery lines; some routes may also apply to adjacent high-throughput applications where similar liquid depositing challenges occur.
Pink donut before decorating

Icing on cakes

Decorate or cover your cakes with one machine

Flower-shaped cookie with an empty cavity in the middle

Jellies on biscuits

Bright, fruity toppings that make every biscuit stand out

Square waffle with empty cavities before depositing

Compound in waffle pockets

Fill selected pockets or all of them, inline

Empty paper baking cup before depositing

Batter depositing

More batter where you want it, less where you don’t

Oval wholegrain cracker with a band of red jam

Cream depositing

An even layer of cream, edge to edge

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

Your product
MDLVW600 mobile depositor large with vision and heated supply unit, 600 mm working width, 3D render

MDLVW600

Mobile Depositor Large with Vision and integrated Warm supply unit: 600 mm range for precise decoration, pocket and surface filling

MDSUW4 mobile depositor with integrated supply unit for warm materials, 3D render

MDSUW4

Mobile depositor with integrated supply unit, for warm materials

MDSUC2 mobile depositor with integrated supply unit for ambient-temperature materials, 3D render

MDSUC2

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

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

What we deposit in sweet bakery lines

Biscuits with jam in cut-out shapes: flowers, stars, an apple and I love U

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.

  • Creams & fillings: custard/cream-style fillings (temperature-dependent).
  • Chocolate & fat-based: chocolate, fat-based coatings (temperature control may apply).
  • Fruit fillings & jams: homogeneous or with inclusions (particle size dependent).

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

Nine chocolate coated cakes, each with a different small face deposited in pink
  • What product are you depositing on (donut / cake / cookie) and what size range?
  • What do you deposit (material type + viscosity range)?
  • Homogeneous or with inclusions (particle size / %)?
  • Belt width + line speed target?

Product properties

  • What is the product type (cream, filling, chocolate, or glaze), and what is the viscosity range?
  • Homogeneous or with inclusions (particle size and %)?
  • Temperature requirements (cold, warm, controlled)?

Deposition task

  • Filling, surface decoration, stripes/patterns, or glazing/coating?
  • 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 / Sterilisation In Place (CIP/SIP) expectations, allergen changeovers)

Why FoodJet for sweet bakery

Seven doughnuts decorated with lilac smileys, dots, chevron lines and a tree

Sweet bakery production often demands controlled giveaway and frequent SKU changes. This is where recipe-driven depositing adds value.

  • Portion control: weights and patterns set in the recipe to reduce giveaway (application-dependent).
  • Presentation: targeted deposition improves product appearance.
  • Changeovers: support for product variations and SKU switches (line setup dependent).
Our technology

Next step

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.

Do you support temperature-controlled products (e.g., chocolate/coatings)?

Yes. Temperature-controlled depositing can be supported, depending on the product and required process window. The feasibility depends on your target temperature range, viscosity stability, and how the material behaves during holding and pumping. In practice, we assess whether temperature control is needed at the hopper, pump, and/or nozzle level to achieve stable depositing.

Are FoodJet's depositing machines suitable for producing graphical decorations on food products?

Yes. Depending on the product and required accuracy, FoodJet can apply controlled graphical decorations to create images and patterns. Designs and portion control are managed via the software, and vision tracking can be used to align the pattern to each product when positioning varies (application-dependent).

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.

How do you assess feasibility for a new product / material?

We typically assess feasibility in three steps:

  1. Spoon-test video
    You share a short video of stirring the material and letting it flow off a spoon. This helps us screen flow behaviour and potential risks.
  2. Small sample (approx. 5 kg / 5 L)
    If the spoon test looks promising, you send a small quantity for a first evaluation of pumpability and depositing behaviour.
  3. Larger batch (application trial)
    If successful, you send a larger quantity so we can validate the application under realistic conditions and confirm the most suitable set-up for your line.

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

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