Silos and Storage
Storage and dosing of raw materials before the mixer. Stainless silos, big bag stations and liquid tanks.
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Pre-dough and Fermentation Systems
Fermenters and fully automatic pre-dough plants. Ecoline, Compactline and Multiline, with DIOStart cultures.
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Scrap Dough and Leftover Bread Processing
Dough offcuts and leftover bread fermented into sourdough. Fewer resources, better flavour and shelf life.
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Spiral Mixers
The quality of the dough is decided here. Spiral mixers give even, repeatable kneading across different dough consistencies.
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Automated Batch Mixing Systems
Automated mixing lines from 1,500 kg to 8 tonnes of dough an hour, running around the clock.
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Continuous Mixers
Continuous kneading from 700 kg to 8 tonnes an hour. Verymix, and the Continuum vacuum mixer for soft products.
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Planetary Mixers
Phebus from 80 litres and Ultimix to 600. Aeration, emulsion, creaming and whipping, under vacuum or pressure.
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Elevator Tippers
Lifting and tipping the mixing bowl. From the 600 kg table tipper to the 1,200 kg industrial column.
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Automated Dough Systems
Kneading and dough transport automated in one line. Linear transport, bottom discharge and Aroma Multiline.
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Horizontal Dough Mixers
Horizontal mixers built for the dough product industry. Fillo, strudel, puff pastry, croissants, pizza dough, rolls, frozen dough and bread.
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Wendel Mixers
Counter-rotating wendel tools knead faster than a spiral, gently. From 160 to 600 kilograms of dough.
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Open Frame Industrial Mixers
A round tubular open frame that washes down easily, with four agitator choices and hydraulic bowl tilt.
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Enclosed Frame Industrial Mixers
A horizontal unibody frame with a single-end drive, four agitator choices and greater bowl tilt flexibility.
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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.
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Dough Rounding Machines
Turns divided dough into evenly round balls. Dough is kept from sticking or lagging during rounding.
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Moulders
Gives the rested dough its final shape. Sticky and very tight doughs come out clean too.
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Biscuit Machine
A moulded system that shapes cookies and biscuits. It runs with moulds made in Krefeld since 1872.
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Italpast Pasta Machines
From laboratory scale to industrial capacity, the MAC series. From 20 kilograms an hour to 600.
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Pasta Presses and Extruders
Mixer, kneader and extruder in one body: from 12 to 200 kilograms of fresh pasta an hour, every short and long shape.
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Filled Product Forming and Co-extrusion Machines
Co-extruders that form filled cookies, maamoul, gnocchi, meatballs and dumplings: from a bench top unit to a six lane line at 32,400 pieces an hour.
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Rotary Cutters and Decorating Shafts
Rotary cutters and decorating shafts made to your product. For flatbread, pizza, pita and pastry lines.
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Intermediate Proofer
Lets the rounded dough rest before shaping. Control over the process means more consistency in the product.
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Final Proofing Systems
The last proofing before the shaped dough enters the oven. Temperature and humidity controlled.
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Scoring Systems
Scoring the surface of the dough before it enters the oven. Robotic systems make the hand-made cut repeatable.
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Topping Systems
Spreads sesame, seeds, flour and similar toppings evenly over the surface of bread and pastry.
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In-line Filling and Topping Systems
Piston, gearwheel and Mohno pump depositors, plus topping systems for pizza. Built into the line or standing alone.
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Sandwiching and Biscuit Creaming Lines
Up to 1,600 sandwiches a minute across one to six lanes, with an independent cream pump per lane.
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Cream and Batter Equipment
Enrobing, depositing, continuous aeration and slurry mixing. The four machines that handle cream and batter.
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Oven Systems
The heart of the line. Cyclothermic, thermal oil and direct gas fired options, matched to the product.
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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.
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Frying Lines
Berliners and doughnuts, from a demonstration fryer to 4,000 Berliners an hour on a continuous submerge line.
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Spiral Freezers
Shock freezing of baked or raw product. Frozen product lets you plan production independently of sales.
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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.
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Industrial Slicing Machines
Band, frame and disc slicers. From 20 loaves a minute up to 125 buns a minute, standalone or in a line.
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Bagging Machines
Loading into pre-made bags: semi-automatic at 25 bags a minute, fully automatic at 60.
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Bag Closing Conveyors
Four closing systems: clipband, tab lock, tape and twist tyer. From 25 to 60 bags a minute.
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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.
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Pizza Lines
A complete line for pizza bases. Sheeting, pressing, proofing, baking and freezing are planned together.
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Dry Pasta Lines
Complete dry pasta lines from extruder to dryer. Short-cut, long, nests and lasagne, up to 1,000 kg an hour.
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Gluten-Free Pasta Lines
Lines for gluten-free, functional and legume pasta. Pre-gelatinised or raw flour, with the ITALPAST PREGEL TECH steam system.
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Instant Pasta Lines
Instant pasta that cooks in three minutes. An existing dry pasta line can be converted rather than replaced.
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Fresh Pasta Lines
Lines for fresh short-cut, long, filled and pre-cooked pasta. Sheeters from 250 to 1,000 mm, extruders from 100 kg an hour.
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Rolls and Buns Lines
Complete rolls and buns lines. A divider with no moving pistons, up to 54,000 products an hour.
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Tin Bread and Toast Lines
The most classic industrial bakery line, from mixing to packing. From 2,000 to 12,000 products an hour.
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Freestanding Bread Lines
Bread baked without a tin. From 2,000 to 12,000 loaves an hour.
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Baguette Lines
Flavour-rich premium baguettes. Extra resting time at every stage, from 3,000 to 12,000 pieces an hour.
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Börek and Yufka Lines
Thin dough by stretching, then filling and shaping. A continuous band at 1,000 metres an hour, 1.2 metres wide.
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Pastry Lines
Continuous dough bands, make-up lines, filling and decoration. From puff pastry and Danish to donuts and gluten-free.
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Baklava and Fillo Lines
Two ways to make fillo: through an extruder, or by stretching. Both end in a drying tunnel and a collecting unit.
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Kadaifi Lines
Two bodies for kadaifi: a round machine with a double mixer, and a straight machine that runs up to 300 kilograms an hour.
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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.
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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.
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Tell us what you produce and the capacity you are aiming for. We will come back with a line that fits.