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 for 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.

Mixing is a key process for baked goods. The right mixing solution produces homogenous batters in the shortest amount of time possible.

More about Mixing

At the heart of this process lies an oven that turns raw materials into crispy wafer sheets. The batter is deposited onto baking plates which close before traveling through the oven. After one turn, the baked sheets can be removed and processed further to delicious crisp bread.

More about baking.

Cool the wafer sheets at ambient temperature with an archway type cooler. 

More about cooling

This step decides whether the crisp bread is sweet or savory. For a sweet taste, the wafer sheets are sprinkled with sweet toppings and caramelized. For savory crisp bread, the wafers are sprinkled with savory toppings and then treated to remove excess water and fix the toppings to the wafers.

Cool the decorated wafer sheets to prepare them for further processing.

More about cooling. 
 

The decorated wafer sheets are then transformed into single crisp breads through the cutting process.

More about cutting.
 

Finally, the crisp breads are transferred with discharging machines to further processing such as packaging.