Pumping batter for Yorkshire brack

Elizabeth Botham & Sons have been baking on their present site in Whitby North Yorkshire since 1865. When in late 2000 they needed to pump batter to increase production of their hugely popular "Yorkshire Brack" and "Sticky Stem Ginger Brack" product lines, they chose a Watson-Marlow Bredel SPX40 hose pump.

A primary requirement in this application is a gentle, low-shear pumping action. The batters, which are fat-free, contain sultanas and currents as well as soft brown sugar, eggs, glucose and wheat flour. To guarantee a consistent, high quality end-product, it is essential that the fruit (and Australian stem ginger) passes through the pump without damage. Equally, there must be no risk of the batter thinning or of the ingredients separating out.

Hygiene, easy cleaning and simple, robust construction were other major factors in the choice of pump for E Botham and Sons. Company Director Jo Botham emphasizes "We are bakers first and foremost and like to keep production processes simple, without the need for specially trained engineers. We looked at metallic pumps for transferring the batter but never seriously considered them. Apart from the risk of product damage, with the Watson-Marlow Bredel the batter is totally enclosed inside the hose so there is no chance of contamination and no waste.

"At the end of a shift we pass a sponge pig through to recover any residue. CIP merely involves reversing the pump and pumping hot water in through the delivery line. There is just the smooth bore hose. No valves, vanes or paddles to clog up and create bug traps".

Hose change is a simple operation although, as Jo Botham points out "We have not yet put it to the test. We are still using the original hose".