Hinds-Bock Corp., Bothell, Wash., introduced a fully automatic, high-volume depositing line designed to increase productivity, decrease labor costs and improve the bottom line for ring, layer and sheet cake bakers.

Optional features include a batter depositor or secondary depositor for swirled, layered batters or fillings such as fruit, cream cheese, mousse or chocolate; positive shut-off spouts that cleanly deposit around the center cone of the ring cake pan; automatic swirling stations; dry ingredient depositors for nuts, chocolate chips, sugar, sprinkles or flakes; and streusel depositors for high-fat streusel.