■ Principle of operation: A rotary stencil head is used to deposit cream for each lane deposit. A base biscuit is extracted from the first magazine and transferred through the machine supported on two wires. Cream is pumped through on opening in the stencil drum to deposit a layer of cream on the base biscuit in synchronized motion. A top biscuit is extracted from the second magazine and placed on top of the creamed base to complete the sandwich. Light pressure is applied to the sandwiches before being discharged from the machine in a stacked formation.
