Bakery and Confectionery Equipment

What this section covers

Bakery and confectionery production is a sequence of transitions: mix the dough, roll it into an even sheet, form the product, fill it, prove it and bake or fry it. This section gathers the machines and sets that cover each of those transitions, plus two turnkey solutions — one for donuts and one for a full-cycle bakery.

Most people start with the single unit that has become the bottleneck. Hand sheeting cannot keep up with the shift plan, so an automatic sheeter is bought. Croissants are formed by hand and fewer rows come out than could, so a forming table with interchangeable tooling goes in. Biscuit dough does not reach the right density, and what is needed is a horizontal Z-arm mixer rather than a spiral one.

Every item in this section comes from Italian manufacturers: Canol, Tekno Stamap, Laser, MAC.PAN, Mondial Forni, Sottoriva, Rollmatic. No configuration is fixed: interchangeable tooling, table length and the set of units are all chosen for your product and volume.

What do you need

If you know the task but not the name of the machine, start here.

Items in this section

Dough sheeting · Canol

Automatic dough sheeters LAMI TOUCH 1600 and 2000

Belt 650 mm · roller gap 0.2–60 mm · 50 programs of 4 sequential cycles.

Laminated products · Canol

CANOL set — CANOL-LINE 7500/600 table and LAMI-TOUCH 2000 sheeter

Useful width 580 mm · 100 recipes · dosing 5–60 g · croissants, strudels, double folds.

Chebureki · Tekno Stamap

Cheburek production line — 2,100 pcs/h

Cheburek 210 × 80 mm with a zigzag edge · 3 rows · about 200 kg/h.

Donuts and krapfens · MAC.PAN

Donut and krapfen production equipment set

Mixing 80 kg · dividing 40–135 g · proofing · 8-lane fryer, 260 l.

Dough mixing · Laser

Horizontal Z-arm dough mixers LASER ZM

Bowl 500–1050 l · batch 250–500 kg · dough for stamped and rotary biscuits.

Bakery turnkey · Italy

Equipment set for a mini bakery

12 items: oven, proofer, sheeter, mixer, divider, bread slicer and tooling.

Comparison of the items in this section

The items solve different tasks, so comparing them for "which is better" makes no sense. This table answers a different question — which of them is yours:

The parameters are taken from the manufacturers’ technical catalogues. The exact configuration and output are selected for the customer’s product.

How we select the equipment

1. The taskYou describe the product, the volume per shift and the space in the workshop. If the product does not exist yet, we discuss what it should be.
2. CalculationAn engineer works out the output, chooses the units and the interchangeable tooling and checks the dimensions against the manufacturer's drawings.
3. The offerYou receive the composition of the set, the specifications, the lead time and the price. If needed, several options for different budgets.
4. ImplementationSupply, installation, commissioning on your own product, staff training — and service afterwards.

Why customers buy from us

The factories build the machines. We are responsible for making the equipment work on your product in your workshop — and for keeping it working. That is eight steps, and all of them are ours:

1. Selection for your product
2. Delivery
3. Installation
4. Commissioning
5. Staff training
6. Warranty
7. Service
8. Spare parts

Frequently asked questions

What is the difference between a dough sheeter and a forming table?

A sheeter turns the batch into an even dough band of the required thickness — and there its work ends. A forming table takes the finished band and makes a product out of it: it cuts strips, deposits filling, rolls the strips up and cuts off the blanks. Producing croissants or strudels needs both machines, which is why they are often bought as a set.

LAMI TOUCH 1600 or 2000 — what is the difference?

Only the length of the working belts: 1600 + 1800 mm against 2000 + 2200 mm. Belt width, roller gap, speed, number of programs and equipment are identical on both machines. The longer machine is more convenient when the dough is taken down to a very small thickness over several passes and the sheet needs somewhere to lie; the shorter one saves almost a metre of workshop length.

Can different products be made on one line?

Yes. The product format is set by interchangeable tooling — the longitudinal cutting shaft, the rolling group and the cutting die of the guillotine. One line makes croissants in three sizes, strudels from two dough sheets and double-fold products: the tooling changes, not the machine. The tooling set is chosen for your range.

Is a compressor needed for the forming line?

Yes. The guillotine on the forming table is pneumatic and an air compressor is not part of the supply — compressed air is provided by the customer. We state the pressure and flow requirements in the technical brief for preparing the premises.

What is included besides the machine itself?

Selection of the configuration for the product, delivery, installation and commissioning on your own product, training of operators and technologists, warranty and post-warranty service, original spare parts and interchangeable tooling. Unloading and positioning the machines in the room, and the electrical and pneumatic connections, are done by the customer.

How much space is needed for the equipment?

It depends on the item: a sheeter takes about 4.9 metres in length, the CANOL-LINE 7500/600 forming table about 8.9 metres including the infeed. To the machine dimensions you have to add a passage for the operator on the control panel side. We calculate the exact layout from the manufacturers' drawings against the dimensions of your workshop.

Related catalogue sections

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