World-leading manufacturers

Systems integration, primary and secondary packaging, and stacking and palletizing — turnkey end-of-line solutions for industrial bakeries.

Mixers, refiners, conches for chocolate mass production and mass transfer pumps.

Spiral and Wendel mixers — with fixed bowl and bottom discharge or removable bowl —, from 12 kg to 600 kg per batch, plus advanced systems for pre-dough preparation and fermentation.

Enrobers, panning machines, cooling tunnels and advanced air conditioning systems for the bakery and confectionery sector.

Automation projects for industrial bakeries, covering handling, proofing, traditional and vacuum cooling, freezing, plus advanced solutions with depanners and robots.

Industrial lines for croissants, artisan breads, pan bread, baguettes, pizzas, flatbreads, pies, quiches and a wide range of Danish and laminated pastries.

World's leading specialist in high-capacity lines for automated French bread production.

High-precision dough dividing, rounding and intermediate proofing solutions, designed for high-efficiency automated lines producing pan breads, panettone, hamburger and hot-dog buns.

Complete lines for all types of candies, gums, lollipops, confectionery, fondant, caramels and cereal bars.

Vacuum cooling and baking: from 60–120 minutes to 2–3 minutes of cooling, with gains in volume, texture and shelf life. Batch and continuous solutions, integrated into the line.