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.

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

Continuously produce cake batter of a consistently high quality. Premixing prepares batter for further processing and ensures the thorough dispersion of ingredients.

Buffering batter for short amounts of time keeps production running continuously. Tempering ensures consistent food safety.

Aeration enriches the batter with gas to create the distinctive fluffy texture of Swiss rolls and layer cakes.  More about aerating.

A sheeter evenly and consistently deposits a smooth layer of batter. The thickness is controlled with a scraping knife.

At the heart of this process lies an oven that turns raw materials into delicious, fluffy dough. We can help you choose the right kind of oven for your product, such as indirect- and direct-fired convection ovens. More about baking.

Before the dough can be processed any further, it needs to be cooled. Combine this process step with a turning drum to then deposit cream or jam on the structured side of the dough sheet.

Turn the dough band into finished products with a cake processing station. Spread cream or jam on the dough, produce Swiss rolls with the rolling device or layer cakes with an overlapping unit, and cut and decorate the final product. We offer a plethora of options for a variety of products.

Enrobe your sponge cake products with chocolate to give them a luxurious finishing touch. Our advanced enrobing and decorating technologies are designed for consistent finishing. Innovative machine design ensures fast changeover between products, with cleaning away from your line.

Enrobed products are extremely sensitive to changing temperatures. They melt when it’s too warm and cool too quickly under drafty conditions. Our universal cooling tunnels gently cool the chocolate coatings to attain the ideal crystallization. More about cooling.