Mediterranean bakery lines
Our Bakery Solutions
Pick your dough process and open the machines that match your output. Every line links to live catalogue models with specs and quote options — from ciabatta and baguette to tin bread and pizza, including artisan, gourmet and high-hydration routes engineered near Valencia.
Production process
Find machinery by dough stage
Production lines in the catalogue
01
Bar and Baguette Line
2,400–4,800 pieces/hour
- Volumetric dividing for soft and hard dough.
- Baguettes, loaves and long products.
02
Tin Bread with Automatic Panning
Industrial tin bread lines
- Automatic panning reduces manual labour.
- Configured for your available space.
03
Round Bread Line
Dough balls and rounding
- Weight control before downstream shaping.
- Compact or full industrial layouts.
04
Ciabatta Lines
70–90% hydration dough
- Stress-free dividing and transfer.
- Automatic panning options.
05
Flat Bread and Pizza
Pizza and flat bread formats
- Dividing and forming for food service.
- Technical setup before purchase.
Need the right machine for your dough?
Not sure which line fits your dough? Configure online or send hydration and output for a technical recommendation.