When people plan a new bakery, the equipment list often starts and ends with the oven. Yet even in a bakery turning out a few hundred loaves a day, dough goes through several stages before it is baked. Thinking about machines stage by stage helps you avoid both gaps and unnecessary spending.
1. Flour sifting
Flour shouldn't go straight from the sack into the mixer. A flour sifter breaks up lumps, aerates the flour and removes foreign matter, while magnets at the outlet catch metal particles. Our SUN50 sifts a 50 kg sack in 7–8 minutes.
2. Mixing
For bread dough, the core machine is a spiral dough mixer. If you'll also make cakes, creams and pastry, add a planetary mixer.
3. Dividing
Small bakeries can divide by hand, but it is slow and hard to keep weights consistent. A volumetric dough divider such as our Kestart cuts pieces from 30 g up to 1000 g, depending on the model.
4. Rounding and intermediate proofing
Divided pieces are rounded in a conical dough rounder, then rested briefly in an intermediate proofer (4.5 minutes on our SHDM range). That short rest stops the dough from tearing during moulding.
5. Moulding and final proofing
A dough moulder sheets and rolls the rested dough into its final shape. The dough then goes into final proof, where a proofing room climate unit keeps temperature and humidity steady.
6. Baking
Which oven you need depends on what you bake. A rotary rack oven suits large batches of bread and tray goods; a stone deck oven suits hearth breads and smaller batches. We compare them in rotary rack oven vs deck oven.
7. Slicing
If you sell sliced bread or burger buns, a bread slicer and a bun slicer complete the line.
The slowest machine sets the pace
Plan the machines as a line, not one by one. Put a slower rounder or a small oven behind a divider that cuts 2,000 pieces an hour, and the whole line runs at the slower speed. Start with your hourly output target and your loaf weights, then choose each machine to match. Send us your floor plan and daily target and we'll help you plan the line.
