Flexible mixing system for whipped cream and pastries

Delicacies such as meringue, ganache, and marzipan undergo various processes like mixing, whipping, emulsifying, heating, and cooling. Traditionally, each process requires different equipment and a lot of manual interventions that can lead to inconsistent product quality.

Preparing bakery creams and egg whites in a single system with easy tools changeover

The Stephan UM from ProXES is a versatile all-in-one processing system for the bakery market and includes different functions for cutting, mixing, whipping, emulsifying, heating, and cooling your bakery creams and pastries. The system can be coupled to application-specific processing tools and has vacuum support to produce even the finest professional-quality ganache. The integrated cooling function ensures cream stability and enhances shelf life.

The whipping process for creams and egg whites has shorter production times – up to 50% – with maximum throughput for different batch sizes. In addition, for mid and larger-scale bakeries, production costs of marzipan have proven to be 50% less than purchasing ready marzipan.

The mixing system is equipped with a tilting bowl for easy product and ingredient handling. The set of processing tools is specially designed for all bakery applications and allows easy, quick changeover. The UM family has a wide capacity range of 0.5 to 170 liters per batch. Its design allows easy water cleaning, which results in low energy costs. The different programming options for temperature regulations and recipe controls help reduce process time and ensure product quality.


  • Advanced bakery processing tool
  • Robust all-in-one machines with extreme durability
  • Precise temperature and recipe control
  • Vacuum support option
  • Integrated cooling system

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