machine that converts a mixture of fat and other liquid ingredients into a suspension of tiny fat globules. See homogenisation.

to coat cakes, sponges or biscuits with icing, chocolate or another fluid substance that sets when it dries or cools. Can be done manually or by machine.

ratio of achieved output of a machine or process versus the theoretical or planned output.

machine that feeds dough held in a hopper into a device that chops it into equal size pieces.

scaling machine that measures the required amount of batter or other material into a tin or pan. Used for soft doughs or batters.

(a) measure uniform quantities of cake batter into tins, by volume or weight, either by hand or using a machine called a depositor; (b) in biscuit shaping, dough is placed in a hopper and forced in bursts through a nozzle (deposited) directly on to a steel tray or band for baking.

second step in the mechanical moulding process. After sheeting, the dough piece is curled into a roll. Dough pieces are conveyed under a metal mat called a curling chain, which is attached to the machine just above the conveyor belt with one end resting on the belt.

or bread machine. Domestic appliance for making bread.

machine used in large automated bakeries to dispense toppings and coatings.

packaging of bread by machine or hand.