Creamy batters for cakes and pastry: how to dose them accurately and hygienically
In recent years, the pastry industry has seen growing demand for creamy batters for cakes, desserts, and gourmet preparations. From velvety mousses to fillings with fruit or chocolate inclusions, these products win over consumers thanks to their intense flavor, smooth texture, and appealing appearance.
For laboratories and artisanal companies, however, handling this type of batter is not easy: their delicacy and variability in texture require machinery designed to ensure precision, hygiene, and production continuity.
The challenges of filling creamy batters
Dosing creams and batters for cakes and pastry presents several challenges that can slow down production or compromise the final product quality:
- Irregular viscosity – each batter has a different density, influenced by temperature and ingredient composition.
- Presence of inclusions – fruit pieces, chocolate chips, or granules can clog dosing systems not designed for these applications.
- Waste and product loss – premium ingredients require precise dosing to avoid waste and reduce production costs.
- High hygiene requirements – as these are fresh, perishable products, it is essential to ensure safe processes and easily sanitizable components.
- Aesthetic uniformity – uneven filling compromises presentation and, therefore, the customer’s perception of quality.
Why use dedicated machines for creamy products
Relying on manual or imprecise systems is not sustainable in the long term. TELM professional filling machines are designed to handle batters of different densities and to ensure consistent, repeatable dosing.
Here’s why choosing a dedicated machine makes sense:
- It allows precise dosing even for small portions or limited batches.
- It adapts to different container formats, such as jars, cups, or baking molds.
- It guarantees total hygiene, thanks to removable and washable components.
- It reduces production times, increasing filling capacity and overall productivity.
Cream dosers for pastry and desserts
When working with delicate batters or pastry creams, choosing the right cream doser makes all the difference.
Every laboratory or company must be able to rely on a machine capable of handling products with variable consistency—from mousses to toppings, fromfillings to spreadable creams—while maintaining consistent dosing accuracy andhigh aesthetic quality of the final result.
TELM offers a complete range of dosers and filling machines for pastry, designed to safely process creamy, soft, or inclusion-richproducts, ensuring maximum hygiene and control at every stage of production.
TELM solutions for creamy batters and fillings with inclusions
TELM designs volumetric piston filling machines specifically developed for creamy batters, toppings, and fillings with solid inclusions.
These machines are the result of 100% Made in Italy precision engineering and are suitable for both small artisanal laboratories and industrial production lines.
Key features:
- Precise and repeatable dosing from 30 to 5600 cc.
- Anti-drip valves and customized nozzles to prevent smearing.
- Heated or agitated hoppers to keep the batter homogeneous.
- Compatibility with jars, cups, bottles, and baking trays.
- AISI 316 stainless steel structures, robust and easy to sanitize.
Discover more about TELM dosers and filling machines for creams and toppings.
Technology at the service of creativity
Creamy batters for cakes and desserts are a great opportunity toinnovate in the world of pastry.
With the right machines, it is possible to combine efficiency, foodsafety, and aesthetic quality.
TELM filling machines allow industry professionals tofully express their creativity, ensuring precise packaging that respectsproduct quality.
Behind every perfect dessert lies technology worthy of the passion withwhich it was created.
