Emulsion on pizza’s

Laminated dough will expand in the oven, so you need to wet the top with water and/or oil before baking the pizza bases. Most producers know not better than just wet the entire top surface, but ideally only the center surface is dosed on. This way, the rims can expand and bake into tasty crusts, higher than the center of the pizza base.

An emulsion on pizza’s application could comprise the following:


FoodJet SDL food depositor
Stationary Depositor Large

Depositor head

FoodJet FJ29 printhead

Supply system

Servo driven impeller pump for a FoodJet precision depositing system
Volumetric Servopump


Screenshot of FoodJet free form pattern generator software
Free Form Pattern Generator

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