Focused on food safety

You need to be 100% sure 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 bodies. Our silo discharge systems use the first-in-first-out principle (FIFO) for the highest food safety.


Weighing and dosing


The precision you need

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


Liquid preparation


The right liquids mixture

You may need to process yeast, oils, liquid egg, fats or sugar syrup as part of your recipe. Our portfolio includes a wide choice of technology for liquids preparation – whatever your ingredients might be.


Mixing and kneading


Setting dough characteristics

Mixing and kneading dough is an age-old art and a crucial process in achieving your required end product quality. We offer both mixing and kneading systems at industrial scale – in batch-wise or continuous operation – for the production of breadcrumbs of all kinds.




Creating the perfect shape

Forming is essential for the final shape of your bakery products. We have a vast network of partners to supply the forming line that best fits your needs.



Volume, texture and taste

Before baking, the proofing phase encourages gas formation in the shaped dough, providing volume, texture and the distinctive taste you want. We have a vast network of partners to supply the proofing equipment that will suit your breadcrumb products.



From dough to crispy crumbs

We recommend using an indirect fired convection oven to produce crispy breadcrumbs. Full moisture control ensures an ideal baking environment for your product. The dough is uniformly browned to achieve the distinctive breadcrumb color you want.




Product stabilization

Gentle cooling after baking is essential to stabilize the quality of your breadcrumbs. During cooling, the internal product temperature is reduced to ambient level, removing moisture to deliver a longer shelf life.

Cutting and drying


From bread to breadcrumbs

Cutting or crushing as a pre-process for drying reduces the size of your breadcrumbs into coarse particles. Careful drying is essential to texture, mouthfeel and shelf life. Our Ceres conveyor dryer uses independent temperature zones to uniformly extract the moisture from your crumb.




The perfect size and shape

Grinding and sifting ensures the uniform crumb you need. Our Antares four-roller mill, with stainless steel cladding and refined ventilation delivers quality, product safety and hygiene. Our Sirius plansifter then sifts your crumb, delivering maximum throughput with minimum space requirements.


Packaging and load-out


Maximum efficiency, zero waste

The goal for your bagging and loading system has to be speed and accuracy, combined with safe handling and zero waste. Our bagging solutions deliver top performance with high weight accuracy. Whether manual or automatic, we can customize each solution to your needs.



  • Complete plant control at every operating panel
  • Intuitive graphical user interface
  • Full traceability
  • Clear process visualization
  • Integration of recipe parameters
  • Simple connection to ERP systems
  • 24/7 access to KPIs