Industrial Bakery Equipment

Find innovative production technology for making bakery and connect directly with world-leading specialists.

Bakery
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Do you have a sweet tooth, or are you more into a warm loaf of bread for a savory lunch? The bakery shop window displays something for everyone, from baguettes over croissants to muffins. Bakery products are a wide range of baked goods prepared from flour or meal derived from grains. These undergo mixing, fermentation, and baking processes with the help of bakery processing equipment such as a series of low- and high-speed mixers, fermentation tanks, and baking chambers.

Which bakery technology do you need?

Cream filling machine for bakery industry

Cream filling machine for bakery industry

Cream and other fillings in bakery products must be injected in the right volumes…

Manual bag discharger for bakery industry

Manual bag discharger for bakery industry

Many minor and intermediate ingredients for bakery products are delivered in bags…

Microdosing system for bakery industry

Microdosing system for bakery industry

Storage and dosing of powdered minor ingredients such as flavourings, colours and sim…

Temperature-treatment mixer for bakery & gastronomy

Temperature-treatment mixer for bakery & gastronomy

The production of creams, sauces, ragouts, ready-to-bake, and simi…

Mixer for aeration of confectionery and bakery products

Mixer for aeration of confectionery and bakery products

Aerated products can be difficult to mix thoroughly without reduci…

Planetary mixer for confectionery and bakery production

Planetary mixer for confectionery and bakery production

For the best quality confectionary and bakery products, controllab…

Flexible mixing system for whipped cream and pastries

Flexible mixing system for whipped cream and pastries

Delicacies such as meringue, ganache, and marzipan undergo various p…

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Robotic case packing machine for snack bags

Robotic case packing machine for snack bags

Automated packing with robotic suction arms can quickly pickup packaged product…

Confectionery bags case packer for large scale

Confectionery bags case packer for large scale

Mass production lines need faster and more efficient package processing to m…

Batch cooker for fruit puree

Batch cooker for fruit puree

The fruit pulp is used in many different bakery products, especially as a filling. Since fruit p…

Industrial food vacuum packaging machine

Industrial food vacuum packaging machine

Compact and clean vacuum sealers help increase the value and quality of food produc…

Semi-automatic dough sheeter

Semi-automatic dough sheeter

There is a wide range of commercial dough sheeters available, many of which are purpose-built fo…

ATEX confirmed outdoor silo for flour

ATEX confirmed outdoor silo for flour

Bulk outdoor storage of flour, dry milk and other powder ingredients for the bakery in…

Automatic rework system for biscuit and bread scrap

Automatic rework system for biscuit and bread scrap

Scraps are an inevitable byproduct of biscuit and bread production. Wh…

Small scale nut chopping machine

Small scale nut chopping machine

Many confectionery and bakery products use nuts as a key ingredient or decoration. The abili…

Small sugar mill for entry level production

Small sugar mill for entry level production

Sugar powder is a key ingredient in a wide range of bakery, confectionery, and …

Mini sugar coating machine

Mini sugar coating machine

The coating of grains or nuts with sugar is a popular process in the manufacture of many bakery pr…

Small scale nut grinder

Small scale nut grinder

Many confectionery and bakery processes rely on the uniform grinding of raw ingredients such as nuts, …

Food processor for making fruit jams for pastries

Food processor for making fruit jams for pastries

In a bakery environment fruit jams are often used for the decoration or …

Line for sponge cakes production

Line for sponge cakes production

Bringing together a wide range of process machinery to develop a production line for sponge-…

Centrifugal mixer for batters and creams

Centrifugal mixer for batters and creams

Batters, creams and other delicate sauces and emulsions take time to mix, reducing …

Mpac Alisio casepacker for food

Side Load Case Packer For Packaged Food

Accuracy is a primary concern for case-packing pre-packaged foods such as milk or pr…

Washdown Cartoner For Frozen Foods

Washdown Cartoner For Frozen Foods

When packing frozen foods into cartons, your packaging system should be cleaned by wash-d…

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Cartoning Machine For Snacks and Sweets

Cartoning Machine For Snacks and Sweets

When producing different snacks and sweets, each product will match a different cart…

Sterile Filtration System for GMP-grade products

Sterile Filtration System for GMP-grade products

Processing equipment used in industries regulated by GMP must ensure fully…

Spiral Proofer

Spiral Proofer

Bakeries that serve products like croissants, pastries and other baked goodies need to maintain constant tempera…

Spiral cooler/chiller

Spiral cooler/chiller

Food manufacturers that produce ready meals such as pizza, burger patties, and bread require chillers as…

Spray Dryer Crack Testing Services

Spray Dryer Crack Testing Services

Spray dryers undergo multiple thermal cycles and may develop cracks as the metal becomes …

Non-Destructive Crack Detection Vessel Testing

Non-Destructive Crack Detection Vessel Testing

Using traditional types of inspection methods when inspecting vessels may po…

Frozen food automatic case packer

Frozen food automatic case packer

Adequately packaged frozen fries retain their original color, taste, and texture. And beca…

Semi-automatic case packer for chip bags

Semi-automatic case packer for chip bags

In small to medium scale production units, packing items manually can consume a lot…

Grated cheese case packing machine

Grated cheese case packing machine

Large-scale cheese manufacturers process and handle products of different sizes and volum…

Industrial washer for plastic crates

Industrial washer for plastic crates

In the food production sector, hygiene regulations are getting stringent by the day. Es…

Sponge cake cooling tunnel

Sponge cake cooling tunnel

Exposed baked goods can develop bacteria from the circulating air in an area if left in the open f…

Cake ultrasonic cutter

Cake ultrasonic cutter

Some cake items you may wish to cut can feature substantial amounts of cream. But that cream could smea…

Stories about bakery

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Industrial production and bakery processing equipment


Although bakery products entail a variety of products ranging from bread to sweet goods such as cakes, each product undergoes the same key processes due to the base ingredients being flour, water, and leavening agents such as yeast, baking soda, or baking powder in addition to sugar, salt, oils, etc. The production process starts with mixing the ingredients in bakery processing equipment, including spiral, horizontal, low- or high-speed mixers.


The next step is fermentation which allows yeast to convert sugars and starches into simpler substances and raise the dough. After a few hours of fermentation and proofing, the bulk dough is loaded on a conveyer and cut by dividers into desired sizes, which are later shaped according to the end-product specifications. The final step is baking, which is different for yeast-leavened and chemically-leavened products. While the former goes through three stages of baking which are the expansion of the dough, drying of the surface, and crust browning, for the latter the stages depend based on formulation. The baked good must be cooled, and if required, especially for certain pastries, it can be either decorated or completed with a filling or glazing.


Tradition vs. Modernism in the baking industry


There are two main types of bakeries: small, locally-owned businesses that sell their products to individuals and mass-producing bakeries that sell their products to restaurants, grocery stores, and cafes. While the large- and medium-scale bakeries fully automated their processes, small-scale bakeries have only started doing so. Automated processes reduce the waste of raw materials, speed up the process, and increase reliability, improving the quality of products, all of invaluable importance in the hyper-competitive industry.

Namely, one of the challenges that small bakeries face is the lack of space for all the automated equipment and machinery that replace manual labor. While some small bakeries may use basic mixers and ovens, others may still rely on manual mixing and kneading, which makes their production more labor-intensive. However, small-scale bakeries possess the flexibility to adapt and experiment with recipes, a contrast to the standardized formulas of the mass-producing giants. Moreover, they procure ingredients locally, resulting in products with fewer additives and preservatives.

The staple food: making bread


Despite being a fairly simple food made of only a few base ingredients such as flour, water, and yeast, slight differences in the production process result in a large number of bread types. Some of the most popular are white bread, baguettes, ciabatta, or rye bread. However, the basic production processes of mixing, fermentation, and baking are staples.


The objective of mixing is the blending and hydration of dry ingredients, air incorporation, and gluten development which takes up to 15 minutes in mixing equipment. The fermentation process is crucial for developing flavor and texture through yeast growth. The dough is fermented in fermentation tanks at room temperature for several hours.


The proofed dough is then cut, rested, and shaped in the molder with a minimum amount of pressure and stress on the dough to avoid damaging the cell structure. The final step is baking. The duration and temperature depend on the type of bread. The difference between types such as white, wholemeal, and rye bread is in the type of flour used, from white wheat flour over wholemeal to rye meal mixed with wheat flour. Two widely beloved types of white bread, for instance, baguette and ciabatta, are shaped differently. While the baguette is molded and shaped into a cylinder, ciabatta dough is gently sheeted and divided into desired dimensions to preserve the honeycomb-type structure.

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Sweet treats from cakes to biscuits


Sweet goods, including cakes, doughnuts, croissants, cookies, and biscuits, are just as important in a bakery’s assortment as bread. Cake production starts with dough or batter production in a vertical batch mixer which is then pressed into pans with a filling machine. The cake is baked in a tunnel oven, cooled, and transported to the packaging machines. For doughnut production, the wet yeast slurry is mixed separately, added to the flour-water mixture, and mixed by a large dough hook.


Once mixed well, it simulates the human kneading process to homogenize the ingredients. The rested dough is forced into a hopper and transferred to an extruder to form the doughnut shapes. Unlike other pastries, doughnuts are fried in an open fryer and finally glazed. The main difference in croissants production is that the main ingredient along with flour is butter, which plays a key role in the process of lamination that gives it the signature flaky texture.


The dough is rested and proofed several times and treated with egg wash before baking at 200°C. The cookies and biscuits-making process starts with dough production, followed by dough feed and molding. While soft biscuit dough contains more fat and is molded in mold cavities of the biscuit line, hard biscuits are sheeted into layers and pressed through rolls. Cookie batter, on the other hand, is extruded via pumps. The shaped dough is transported into baking chambers.


Ful-filling the sweet cravings

In order to satisfy even the most demanding sweet tooth, manufacturers fill their goods with dairy-based cremes such as custards or dulce de leche, chocolate ganache, fruit-based fillings, or nut-based fillings, which are primarily ground nuts similar to spreads. Basic cream fillings consist of superfine sugar, shortening or oil, corn syrup, water, and other minor ingredients and can be either deposited or injected into the product. On the other hand, fruit-based fillings are mainly fruit puree and gelling agents such as alginates. Another popular pastry filling is whipped cream, a rich emulsion of dairy fat and sugar processed in high-power industrial mixers or whipping machines.

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Gluten-free and vegan bakery goods


As gluten intolerance is becoming more common, the baking industry is trying to reach the demand by using gluten-free cereals and pseudocereals, as well as milled legumes, seeds, and nuts as an alternative to wheat flour. Gluten is a binding structural protein that provides elasticity and retains moisture. Some of the substitutes used in gluten-free products are xanthan gum, guar gum, or ground seeds like psyllium, flax, and chia.


In order to improve the texture, taste, and shelf-life of gluten-free bakery products, manufacturers utilize sourdough with microbial strains, while the addition of modified starches and protein isolates enhances the quality. The demand for vegan bakery goods is also rising. Although bread is traditionally vegan, pastries require substituting dairy for plant-based milk and margarine, while replacing eggs remains the biggest challenge. Some of the plant-based egg substitutes are applesauce, mashed bananas, soaked flax or chia seeds, etc.

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