Silos and Storage
Storage and dosing of raw materials before the mixer. Stainless silos, big bag stations and liquid tanks.
See it
Pre-dough and Fermentation Systems
Fermenters and fully automatic pre-dough plants. Ecoline, Compactline and Multiline, with DIOStart cultures.
See it
Scrap Dough and Leftover Bread Processing
Dough offcuts and leftover bread fermented into sourdough. Fewer resources, better flavour and shelf life.
See it
Sourdough Machines
Mixing, maturing and holding sourdough in one stainless body. From 20 to 200 kilograms.
See it
Spiral Mixers
The quality of the dough is decided here. Spiral mixers give even, repeatable kneading across different dough consistencies.
See it
Laboratory Mixers
Bench-scale VMI mixers for testing recipes before full production. Ten litres, with every parameter recorded.
See it
Automated Batch Mixing Systems
Automated mixing lines from 1,500 kg to 8 tonnes of dough an hour, running around the clock.
See it
Continuous Mixers
Continuous kneading from 700 kg to 8 tonnes an hour. Verymix, and the Continuum vacuum mixer for soft products.
See it
Elevator Tippers
Lifting and tipping the mixing bowl. From the 600 kg table tipper to the 1,200 kg industrial column.
See it
Automated Dough Systems
Kneading and dough transport automated in one line. Linear transport, bottom discharge and Aroma Multiline.
See it
Horizontal Dough Mixers
Horizontal mixers built for the dough product industry. Fillo, strudel, puff pastry, croissants, pizza dough, rolls, frozen dough and bread.
See it
Wendel Mixers
Counter-rotating wendel tools knead faster than a spiral, gently. From 160 to 600 kilograms of dough.
See it
Open Frame Industrial Mixers
A round tubular open frame that washes down easily, with four agitator choices and hydraulic bowl tilt.
See it
Fork Mixers
Fork kneading from 16 to 160 kilograms of dough. Gentle on the dough, and aerating as it works.
See it
Artisan Spiral Mixers
Fixed and removable bowl spirals from 27 to 200 kilograms, built for the daily work of an artisan bakery.
See it
Enclosed Frame Industrial Mixers
A horizontal unibody frame with a single-end drive, four agitator choices and greater bowl tilt flexibility.
See it
Dough Divider (Kestart)
Divides dough at the weight you want, precisely and repeatably. The measuring technique is chosen to suit the product and the process.
See it
Dough Rounding Machines
Turns divided dough into evenly round balls. Dough is kept from sticking or lagging during rounding.
See it
Moulders
Gives the rested dough its final shape. Sticky and very tight doughs come out clean too.
See it
Intermediate Proofer
Lets the rounded dough rest before shaping. Control over the process means more consistency in the product.
See it
Final Proofing Systems
The last proofing before the shaped dough enters the oven. Temperature and humidity controlled.
See it
Scoring Systems
Scoring the surface of the dough before it enters the oven. Robotic systems make the hand-made cut repeatable.
See it
Topping Systems
Spreads sesame, seeds, flour and similar toppings evenly over the surface of bread and pastry.
See it
Oven Systems
The heart of the line. Cyclothermic, thermal oil and direct gas fired options, matched to the product.
See it
Thermal Oil Ovens
Radiant baking with thermal oil: rack, stone with loader, deck, shared boiler and biomass. From 5 to 75 square metres of baking surface.
See it
Spiral Freezers
Shock freezing of baked or raw product. Frozen product lets you plan production independently of sales.
See it
Cooling Systems, Spiral Tower
Controlled cooling of the baked product before slicing and packing. The spiral tower gives a long cooling time in a small footprint.
See it
Industrial Slicing Machines
Band, frame and disc slicers. From 20 loaves a minute up to 125 buns a minute, standalone or in a line.
See it
Bagging Machines
Loading into pre-made bags: semi-automatic at 25 bags a minute, fully automatic at 60.
See it
Bag Closing Conveyors
Four closing systems: clipband, tab lock, tape and twist tyer. From 25 to 60 bags a minute.
See it
Stress Free Bread Lines
A complete line that handles dough with the least possible stress. The structure of the dough survives, and you see it in the crumb and the volume.
See it
Rolls and Buns Lines
Complete rolls and buns lines. A divider with no moving pistons, up to 54,000 products an hour.
See it
Tin Bread and Toast Lines
The most classic industrial bakery line, from mixing to packing. From 2,000 to 12,000 products an hour.
See it
Freestanding Bread Lines
Bread baked without a tin. From 2,000 to 12,000 loaves an hour.
See it
Baguette Lines
Flavour-rich premium baguettes. Extra resting time at every stage, from 3,000 to 12,000 pieces an hour.
See it
Flatbread, Lavash and Tortilla Lines
Working widths from 600 mm and up to 12,000 kilograms of dough an hour. From green dough to highly hydrated dough.
See it
Pizza and Pinsa Lines, Dough Ball System
A divider that makes uniform dough balls and a prover set to your recipe. Built for highly hydrated dough.
See itNo products in this filter.
Let us talk about your line.
Tell us what you produce and the capacity you are aiming for. We will come back with a line that fits.