Hydrated dough
Routes for ciabatta, focaccia and rustic gourmet bread.
Controlled dividing
Weight accuracy before shaping.
Layout advice
Fit machines into your available space.
Your current process
Where manual work limits output today.
Right automation level
Divider, rounder or compact line options.
Quote and next step
Technical proposal with specs and export notes from Spain.
29
Countries with documented installations
2-year
Warranty on all components
7–15 days
Typical lead time for dividers
48h
Typical technical response
Grosmac Technical Center
Test your dough on real Grosmac lines
Visit our workshop on the Mediterranean coast near Valencia, or send dough samples before you commit to a complete line.
Made in Spain
Engineering, assembly and export from one workshop near Valencia.
Worldwide projects
Lines commissioned across Europe, Americas, Africa and Asia.
More models in the catalogue
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Automatic Dough Divider Standard
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Automatic Dough Divider Eco
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Related solutions
High hydration route
Equipment for wet dough.
Solutions overview
Compare production lines.
Request a technical quote
Send your recipe and output targets.
Frequent technical questions
Is automation suitable for artisan bread?
Yes when the machine is selected around the product, hydration and desired quality.
Can I start with one machine only?
Often yes — dividing or rounding is the first bottleneck we review with artisan bakeries.