Focused on food safety

You need to be 100% certain of your ingredients. Our flour intake systems can include a coarse screen, a pressure pipe screen and an inline control sieve to remove coarse particles and foreign objects. Silo discharge systems feature the first-in-first-out principle (FIFO) for highest food safety.


Weighing and dosing


The precision you need

Precision is essential to recipe control. Our weighing and dosing systems provide precise weighing, individual dosing parameters and hygienic transport for each product. Compact designs offer you high capacity with stringent sanitation standards, customized to meet your needs. 


Batter mixing


Creating smooth batter

Mixing is a key process for baked goods. The right mixing solution produces homogenous batters in the shortest amount of time possible. Program repeatable mixing processes for consistently high quality. More about mixing.




Turning batter into cones and cups

Batter is poured into the lower halves of the baking molds. Before closing, the upper molds with the cores move up and down several times to avoid trapped air. After one complete cycle, the products are released. More about baking.



Cooling the molded cones

Cool the cones at ambient temperature with a cooling conveyor or an archway-type cooler. More about cooling.




Processing molded cones

After cooling, the cones can be slipped into sleeves and/or stacked to be prepared for packaging.

Molded cones

Keep an eye on your equipment availability and make sure that your operations are running smoothly.

Bühler’s EDA provides insights for smart actions and is the basis for predictive maintenance.