Stick Tartlet
  • Depositer
  • Oven
  • Tart

Stick Tartlet

A stick-type sweet that combines American pie crust with cake flour and oil kneaded together with almond batter.
American pie dough is deposited, formed by pressing, and then the almond batter is deposited.
Adding cocoa or matcha in the almond batter creates more variations and flavors.

Production Processes:
① Depositing the American pie dough (System Depoly (three roller depositor))
② Forming (System Depoly (heat press unit))
③ Depositing the almond batter (System Depoly (piston type depositor with inwards rotating rollers))
④ Applying the 2 - 3.5mm sized almond toppings (System Depoly (Topping Machine))
⑤ Baking (24 min) (Tunnel Oven)
⑥ Removing the tartlets from the mold tray
⑦ Cooling

Product information

[Pie crust]
cake flour, unsalted butter, shortening, whole egg, water, salt, vinegar
unsalted butter, whole egg, almond powder, powdered sugar, cake flour, rum


MASDAC NEWS trial version

MASDAC NEWS trial version

Recipes are published in a series called “This Month’s Box of Sweets” in our PR magazine, MASDAC NEWS delivered to users. In the magazine, we present various information related to sweets and food manufacturing starting with an interview with a customer. Here, you can check out the trial version of the magazine. If you would like to receive the book version regularly sent to you, please request via the dedicated form.

View the Trial Version (PDF)

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