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Bakery

Affeldt
affeldt
  • Counting & weighing systems
  • Vertical form fill seal machines
  • Bag in box systems
BVT
  • Laminators
  • Universal make-up lines
  • Pie / tart lines
  • Croissant lines
  • Cutting / stacking / interleaving or cutting / stacking / rolling
  • Pizza / focaccia / ciabatta / tortilla lines
  • Twist lines
  • Tin bread lines
  • Proovers
  • Spiral coolers & freezers
  • Vacuum coolers (batch & continuous)
DIJKO
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  • Space-saving continuous rack system for products on trays
  • Proover/oven/cooler/buffer/ chiller/freezer
  • Only trays go in/out of system (racks automatically recirculated)
DIOSNA (Australia only)
  • Mixers for all types of pastry and bread doughs
  • Fixed bowl and mobile bowl models
  • Automatic systems available including carousels and bowl handling systems
  • Continuous and batch-continuous (fixed bowl with bottom outlet) models
Esteve
  • Silos / big bags & bag stations / transfer systems for major, minor, micro ingredients / weigh hoppers
  • Vacuum or blowing systems
  • Flour cooling
  • Flour duster refilling
  • Traceability & line efficiency software
FOODJET
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  • Printing & decorating systems using edible materials such as chocolate, soft fondant, tomato paste, etc
  • Printing designs or mono-layer
  • Vision system for decorating irregular products or locating products on conveyor
GROSSMANN
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  • Wafer lines
  • Cocktail wafers
  • Sugar cones
  • Waffle lines
Isernhager
  • Sourdough systems
  • Yeast systems
  • Bread recycling systems
  • Hot/cold grain soaking systems
KRUEGER & SALECKER
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  • Scrapless forming of granular masses (muesli, cereal, nuts, grains, etc) in 2-D & 3-D shapes
  • Scrapless forming of pliable masses (cookie dough, fondant, protein, fruit pastes, fudge, etc) in 2-D shapes
  • 3-D figure moulding for doughs & birdseed
  • Rolling machines for balls, eggs, etc
  • Extruders
  • sprinkling/coating systems
O-BUSTER (Australia only)
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  • Oxygen absorbing sachets
  • Oxygen scavengers
SATURN
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  • Spinning disc spray systems
  • Slurry spraying up to 40% solids
SAVAGE
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  • Cooker mixers (Firemixers)
  • Batch chocolate melting & tempering
  • Chocolate depositor / pump
  • Fondant tanks, chocolate melting & storage tanks
  • Cold tables & roller cutters
  • One-operator bowl lifting & pouring system
TIELMAN
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  • Self-supporting paper baking cases for muffins, pies, cakes
Viscofood
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  • Pump system for viscous materials (jam, tomato paste, butter, bakery fillings, etc)
  • pump from a mixing bowl or 200 l drum
WALTER
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  • Wafer lines
  • Cocktail wafers
  • Sugar cones
  • Waffle lines
WYMBS
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  • Pressurised pacing/box-motion depositors and manifolds for aerated masses (marshmallow, chocolate, whipped cream, etc) and caramel & jam.
  • Indexing systems for biscuits & cakes.
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