What is a Cookie?
A cookie is a baked or cooked food that is typically small, flat, and sweet. It usually contains flour, sugar and some type of oil or fat. It may include other ingredients such as raisins, oats, chocolate chips, nuts, etc.
Cookies appear to have their origins in 7th century AD in Persia, shortly after the use of sugar became relatively common in the region. They spread to Europe through the Muslim conquest of Spain. By the 14th century, they were common in all levels of society throughout Europe, from royal cuisine to street vendors.
The cookie was introduced in America by the Dutch out of “New Amsterdam” in late 1620s. The delicious crispy treat came by the name “koekje”.
The Tromp Unimac depositor
Fresh baked cookies are the cornerstone of every bakery. Bakeries are commonly associated with the making of cookies and delicious treats. The tromp Unimac depositor is a machine that grants the neighborhood baker the ability to produce the most delicious cookies at a fast rate. Cookie shapes range from round to star to rosette to combination shaped cookies. The Tromp Unimac depositor can produce 30 rows of round shaped cookies in 1 minute and every row can contain as many as 9 deposits depending on the size of the desired round shapes. Math: 30 rows x 9 deposits per row = 270 deposits in 1 minute.
With the automated cutting heads of the Tromp Unimac depositor wire cut cookies can be made at an astounding rate of 50 rows per minute. Math: 50 rows x 9 possible deposit areas in 1 row = 450 deposits in 1 minute. To see every custom made shape click here.
What is a macaron?
Macaron or French macaroon is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and food coloring.
Macrons created in 1791 in a convent near Cormery but it wasn’t until 1792 that the word got out that a delicious treat worthy of royalty, queen Catherine de’ Medici (France) to be exact was being sold by the two Carmelite nuns. The famous story of the “Macaron Sisters”, the two Carmelite nuns who baked and sold macarons cookies in order to pay for their housing in the city of Nancy during the French revolution. These two nuns came to find asylum and payed for it and all thanks to the delicious flavor of the macarons.
In the 1930s the macarons began to be served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today, composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling, was originally called the “Gerbet” or the “Paris macaron”. Pierre Desfontaines, of the French pastry Ladurée, has sometimes been credited with its creation in the early part of the 20th century, but another baker, Claude Gerbet, also claims to have invented it.
The Tromp Unimac depositor
The capability to deploy different batters and different consistencies makes the Tromp Unimac depositor a very useful machine in any bakery. From soft to hard dough the Unimac depositor’s ability and deposits remain consistent and precise. Round fluffy shaped macarons are made with ease and in a blink of an eye.
The Tromp Unimac depositor can produce 30 rows of round shaped macarons in 1 minute and every row can contain as many as 9 deposits depending on the size of the desired round shape. Math: 30 rows x 9 deposits per row = 270 deposits in 1 minute.
What is a muffin?
Muffin is a baked, individual-sized, cupcake-shaped foods with a “moist, coarse-grained” texture. Muffins are available in both savory varieties, such as cornmeal and cheese muffins, or sweet varieties such as blueberry, chocolate chip, lemon, or banana flavors. They are similar to cupcakes in size and cooking methods, the main difference being that cupcakes tend to be a sweet dessert made from cake batter and which are often topped with sugar icing (American frosting). Muffins may have solid items mixed into the batter, such as berries, chocolate chips or nuts.
Over 145 years ago Samuel Bath Thomas, an innovator and entrepreneur, created the Original (“Nooks & Crannies”) English Muffin after moving from England to the United States. He used a secret process that included griddle baking to create a muffin that was crunchy on the outside and soft on the inside. He later opened his own bakery in New York City in 1880. Shortly after Thomas’s English Muffins would become a popular part of the American breakfast.
The Trump Unimac depositor
The Trump Unimac depositor provides you with the key to make the perfect shaped muffin every time. Consistency and precision are the main attributes of the Unimac depositor. The Unimac can produce 15 perfectly shaped and sized muffin rows per minute. Sizes can be costumed manually. As many as 9 products can be made in every 600mm wide row. Math: 15 rows x 9 products = 135 products in 1 minute.
What is a Meringue?
Meringue is a light, airy and sweet delicacy made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. A binding agent such as salt, flour, or gelatin may also be added to the eggs.
The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin (a protein in the egg whites) this can be done by a mechanical shear. Meringues are flavored with vanilla, a small amount of apple juice, or orange juice. A common mistake is the use of oil infused or oil-based extracts, these infuse with the egg whites and prevent these from forming a foam.
It has been claimed that meringue was invented in the Swiss village of Meiringen and improved by an Italian chef named Gasparini between the end of the 17th century and the beginning of the 18th century. However, this claim is contested; the Oxford English Dictionary states that the French word is of unknown origin. The name “meringue” for the crispy confection first appeared in print in François Massialot’s cookbook of 1692. The word “meringue” first appeared in English in 1706 in an English translation of Massialot’s book.
The plot is that in two considerably earlier seventeenth-century English manuscript books of recipes give instructions for confections that are recognizable as meringue, though called “white biscuit bread” in the book of recipes written in 1604 by Elinor Fettiplace who died in 1647, born in Gloucestershire. These same crispy delicacies were called “pets” in the manuscript of collected recipes written by Lady Rachel Fane of Knole. “Pets” is still the term used for slowly baked meringues by the people of the Loire region of France and are preferred due to their light and fluffy texture.
The Trump Unimac depositor
The Tromp Unimac depositor can produce 20 rosette shaped rows in 1 minute. Every row can hold up to 9 deposited dough slices. A simple math will tell you that is 180 rosette shapes in 1 minute. Meringues are a delicious light treat for every occasion. For any bakery, the Tromp Unimac depositor is an affordable solution to optimize time spend made on 1 product to be set to the maximum.