Swiss rolls are baked in impingement/convection ovens worldwide.

The typically aerated batter and the delicate ingredients make the baking of these products a task that demands expertise to achieve the desired results.

By employing the right combination of radiant heat and convection airflows in precisely the correct locations throughout the baking process, the expected high-quality product can be achieved.

The impingement/convection oven, with special provisions for sponge baking and numerous flexible process variables, makes it possible to achieve a superior bake.

The wide assortment of sponge cakes includes Swiss rolls, Mini Swiss rolls, and various other variations, as well as layer cakes, available in many different shapes and dimensions.

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