The Yule log is a delicious dessert that graces countless tables across the UK and Ireland during the festive season. This visually appealing treat – which is a Swiss roll filled with cream or ganache and covered in chocolate – has become a holiday staple, with millions sold every year. Making yule logs on a large scale requires precision engineering, innovative baking automation technologies, and expert craftsmanship. Here’s how a Yule log can be made at scale, with help from EPP and its partners:
Every Yule log relies on the perfect sponge batter, which starts off with mixing of ingredients, including flour, sugar, eggs and cocoa powder (EPP also offers ingredient storage solutions via its partner Shick Esteve). For industrial bakers, choosing the right mixing solution is an important decision. While batch mixers are a popular and versatile traditional choice, continuous mixers – such as those supplied by EPP’s partner VMI –maintain precise control over ingredient integration and guarantee a higher consistency of product.
Achieving the Yule log’s signature light and fluffy texture requires precise aeration. This is where Mondomix’s aerators come into play, ensuring the batter is filled with uniform air bubbles. For industrial-scale production, this step is critical. A fine, uniform structure guarantees not just consistency in texture but also the durability required for rolling the sponge into its iconic log shape.
After aeration, the batter is deposited directly onto a steel oven band using depositor technology (which EPP also supplies from its partner Mondomix). It then enters the oven for baking. EPP works with SENIUS to provide modular tunnel oven solutions tailored to any production scale. Whether bakers choose full electric ovens, direct gas-fired convection ovens, or hybrid setups, SENIUS ensures flexibility, efficiency, and energy security.
Humidity control is another standout feature of SENIUS ovens. By adjusting the steam and dampers, bakers can create a moist environment for a soft sponge or a drier setting for a different finish. This level of control allows bakers to ensure each batch is consistent and achieves the desired texture.
Once baked, the sponge passes through SENIUS cooling units, which extract heat from the freshly baked sponge as it moves along the conveyor. Proper cooling is essential to maintain the structure and texture of the sponge, setting the stage for the filling and rolling process.
Next comes the addition of the filling, be it a rich chocolate ganache, creamy buttercream, or something more adventurous. This is applied using depositors, ensuring even coverage. The sponge is then rolled into a log shape using automated rolling equipment.For portioning, ultrasonic slicers provide clean, precise cuts, readying the Yule logs for decoration.
The Yule log is then coated in chocolate at an enrobing station. Texturizing rollers or nozzles create the signature wood-grain pattern, transforming the dessert into the centrepiece we all recognise. Optional sugar dusting adds a further festive flourish to its aesthetic. Once the product is finalised, the Yule log is then flow wrapped to protect it during transport and enhance its shelf appeal. EPP supplies flow wrappers from leading packaging machinery specialist, PFM.
Whatever product your bakery is producing, EPP offers the expertise and equipment to optimise your bakery process. Contact us at sales@eppltd.co.uk today to find out how we can support your production needs.