Bakery
Solutions for mixing, dividing, moulding and slicing bread and baguettes.
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Compact spiral mixers 5–10 kg
Compact fixed-bowl range for small professional pizza and bread production.
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Spiral mixers 20–50 kg
Professional solutions for small and medium production with multiple dough capacities.
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Spiral mixers 60–200 DR
High-capacity range for laboratories with demanding production rates.
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Fork mixers
Mixers suited to gentle processing and traditional doughs.
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Two-arm mixers
Traditional mixing action for well-aerated dough and artisan production.
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Divider-rounder
A solution for consistent dough dividing and rounding.
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AR 300 rounder
Machine designed for uniform rounding of dough portions.
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Square dividers
Range for dividing dough into uniform portions with different operating modes.
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Hexagonal dividers
Manual and automatic solutions for professional dough dividing.
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Bun divider-rounders
Dividing and rounding in a single cycle for bread and bakery products.
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FR 500–600 moulders
Moulders for consistent and uniform bakery products.
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FRB 700 2C baguette moulder
Dedicated machine for professional baguette moulding.
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Manual bread slicers
Consistent bread slicing with manual laboratory models.
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Semi-automatic bread slicers
Semi-automatic solutions for faster bread slicing.
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Bread grinders
Machines for processing dry bread into reusable crumbs.
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SF 100 flour sifter
Professional flour sifting for bakery and pastry laboratories.
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SF 500–600 dough sheeters
Bench and floor dough sheeters for uniform pastry processing.
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AV 5000 croissant roller
Equipment dedicated to croissant shaping and rolling.
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Bowl lifters and tippers
Systems for safely lifting and tipping bowls during production.
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