Ciabatta Machines
CIA-MINI-PLUS Ciabattera Mini Plus
Ciabatta Machines
Industrial bakery, pastry and pizza machinery from Spain
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Moulders
Forming Table with Adjustable Cutters 3500mm long
Moulders -
Ciabatta Machines
Automatic Ciabatta Line Continuous Automatic Feeding And Panning: Ciabattera Au
Ciabatta Machines Complete Bakery Lines -
Moulders
Moulder FM600 Tin Bread, 600mm wide
Moulders -
Ciabatta Machines
Ciabattera Auto Roll -Continuous Fully Automatic Panning
Ciabatta Machines -
Proofing & Fermentation
Lievireal LR2 Fermentation chamber
Proofing & Fermentation -
Slicers
Automatic Horizontal Slicer for Cake and hamburgers
Slicers -
Deck Ovens
4 Chamber Electric Oven Real Forni Italy - 12
Deck Ovens -
Rotary Ovens
SP Medio E Rotor Oven Realforni 60x80
Rotary Ovens -
Rotary Ovens
SP SUPER E Electric Rotary Oven 80 x 100 Rack for double trays of 46x66 cm
Rotary Ovens -
Moulders
AUTOMATIC MOULDER WITH 6 ROLLERS With triple lamination
Moulders -
Dividers
Automatic Dough Divider Rounder
Dividers -
Ciabatta Machines
Ciabattera Mini Automatic Ciabatta Machine
Ciabatta Machines -
Complete Bakery Lines
Automatic Bread Line Spanish PRO
Complete Bakery Lines -
Rounders
V Belt Band Rounder
Rounders -
Ciabatta Machines
Ciabattera Man Roll Automatic Ciabatta Machine with Multiroll
Ciabatta Machines -
Dividers
Multiple Piston Automatic Industrial Dough Divider Rounder
Dividers -
Moulders
Tin Bread Moulder with Universal Panning Machine
Moulders -
Ciabatta Machines
Ciabattera Roll 800 Plus Automatic Ciabatta Machine with Tray by Tray Panning
Ciabatta Machines -
Moulders
Universal 3 Roller Bread Moulder
Moulders
News & Bakery Advices
Meet Grosmac on the road
Best Dough Divider For Pizza Production
How to choose a pizza dough divider by ball weight, hydration, hourly output and space — divider vs divider-rounder with Grosmac models…
Read moreAutomatic vs Manual Dough Divider
When manual dividing still works, when automatic dividing pays off, and what to send Grosmac for a technical quote on bakery portioning.
Read moreHow To Process High Hydration Dough In Industrial Bakeries
Why wet dough needs low-stress dividing and careful transfer — ciabatta, focaccia and artisan production with Grosmac equipment from Spain.
Read more