Lashley, Cohen and Associates, Inc.

Cake Batter Density Control

A high volume cake bakery wanted a more precise way to control the final quality of their product, using density as a starting point. A control system was developed where the batter is mixed with a precise amount of air using a model based PLC control system. The control system consists of an Allen Bradley SLC-5/04 with a Panelview for operator interface, a mass flow meter which also measures batter density, as well as flow, pressure and temperature sensors. A model based program was developed to accommodate the various differences in cake batter. The final result is product quality that is improved and consistent in density, total weight, bake time, color, moisture, and flavor. Density control is similarly used in products such as shaving cream, ice cream, whipped cream, foam rubber, and others.

Graphic of Cake Batter Density Control Project

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Lashley, Cohen and Associates, Inc.
1800 Cedars Road, Suite 102
Lawrenceville, GA 30045
Phone: (770) 962-0878
Fax: (770) 962-2427