FAIRFIELD, CA — Just Desserts is the increasingly popular Northern California bakery whose line of clean label cakes, cupcakes and cake bites are featured in supermarkets nationwide. Ever since opening in 1974, its team has been no stranger to innovation.
Problem solving is at the core of the company’s business model, which has grown to support a diverse portfolio of 130 hand-crafted and made-from-scratch SKUs. The secret to delivering this innovation — along with the level of quality Just Desserts is known for — lies in the company’s equipment and formulas.
Just Desserts carefully invested in equipment for its three production lines and five packaging lines, beginning at the front end of the process. For starters, Just Desserts uses an 800-litre Tonelli planetary mixer for batch mixing the cake batter. According to Michael Mendes, CEO and managing partner, the mixer has played an important role in batter aeration.
“A lot of bakeries use chemicals and excess flour for leavening, and we’re trying to retain as much air in the batter as possible during the formulation and mixing process,” he said. “One way to do that is to avoid increasing the specific gravity due to poor transmission and excess dwell time prior to depositing.”
Focusing on aeration at the mixer helps lower the specific gravity of the batter. That said, having the right depositor and pump is critical to the process, especially for gluten-free and vegan batters, where speed from the mixer to the depositor is a key factor in the quality of the finished product.