Allow us to tell you a story……Once a high volume cake bakery Owner wanted a more precise way to control and define the final quality of their product, using density as a starting the 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 Panel view 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. The Density control is similarly used in the products such as shaving cream, ice cream, whipped cream, foam rubber, and others.