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How to Make a Better Sandwich Cookie

Most consumers probably never think about how bakers get the creamy filling in confectioneries when enjoying them. Their primary concern is satisfying cravings for a delicious snack. Unlike the average person, SPX’s food processing experts relish focusing on the challenges of using sandwich creams, wafer creams, nougat paste, chocolate coverings and fresh creams, fillings for chocolate bars or biscuits and rolled or filled snack cakes in confectionery production.

These challenges include dispersing a product with the proper sugar content, achieving stability with the filling and managing the high pressure and torque required for the process. At the same time, health concerns have led to the reduction or removal of trans fatty acids from these products while also reducing the percentage of saturated fat in them.

SPX recently published a white paper that describes the technical challenges of producing confectioneries such as sandwich cookies that taste great and address dietary concerns. It explains how new recipes for healthier products are based on the use of oil blends, which mainly contain palm oil, palm stearin and, sometimes, palm kernel oil. With these new ingredients, the filling cream can be cooled to a lower temperature to achieve the required consistency, but a machine is needed to provide the increased cooling capacity and handle the high pressure generated. SPX’s Gerstenberg Schröder Kombinator series scraped surface heat exchanger meets this need. Tests have shown that the lower temperature level can be obtained and capacities maintained through the use of the GS Kombinator’s large heat transfer surface.

For additional information, review SPX’s white paper on this topic – Efficient Handling of Bakery Sandwich Creams.