Industrial baking line with tunnel oven and cooling conveyor, in front of it Danish pastry, toast bread, baguette and a powdered-sugar pastry; in the background the technical drawing of the line

We plan bakery plants.
Nothing else.

Worldwide, manufacturer-independent, from concept. to Start of Production. Over 25 years of our managing director's personal experience in planning industrial bakeries — consulting, process-driven planning and total project management from a single source.

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Our team

The right team at the right time in the project.

Not every expert stays for the whole project — but each one is there exactly when their contribution counts.

Years of our managing director's experience: 25+Years of our managing director's experience
Bakery: 100%Bakery
Largest project planned: > €80mLargest project planned
Countries where we know bakery production: 65+Countries where we know bakery production

Christian Becker-Sonnenschein of cbs-concept, half in work jacket with hard hat, half in a suit, in front of the layout plan of a bakery production

Christian Becker-SonnenscheinCEO — from concept. to Start of Production

What we do

We analyze your needs — product, volumes, market, site
We develop the concept. — manufacturer-independent
We develop the layout — and prepare the utility schedules
We tender and negotiate — every trade at the direct price
We deliver — fabrication, installation, commissioning, acceptance
We optimize existing plants — while production keeps running

Many companies have their own engineering team — but not always the capacity for a major project. Where needed, we work embedded in your project organization for as long as the project requires. The benefit: no knowledge is lost in transfer — from your team into the planning and back into your operation.

How we work

The problem

A bakery plant is not a machine in a concrete shell.

Planning a bakery production means juggling dough processing, hygiene zoning, cold chains, energy, automation, logistics and the building all at once — and every wrong call costs millions or market share later on.

Cutaway view of a bakery plant: the material flow runs from left to right — truck delivery, silos and raw-material handling, mixers and dough preparation, forming, tunnel oven, spiral cooler, packaging with palletizing robot, high-bay warehouse and truck loading. Above the hall, the process chain: Raw materials, Dough, Baking, Cooling, Packaging, Logistics. — Process first, shell second — that is why we plan from the inside out.

General planners

know the building — but not the dough.

Equipment manufacturers

know their machine — but not necessarily your overall process.

Good operational planning doesn't cost. It pays.

A specialist operational planner brings more money into the project than he costs — through technology selection, avoided change orders, schedules that hold, and mistakes caught early.

The math in detail: planning pays for itself

The solution

Specialized, independent, complete.

This is what sets us apart from general planners and equipment manufacturers:

Dough sheet on an industrial sheeting line

100% bakery

We plan bakery production — and nothing else. Dough technology, proofing and baking processes, chilling and freezing logic are our daily business, not a sideline.

Tunnel oven of an industrial bakery with baking trays

Manufacturer-independent

We identify the right technologies in the market and put several options on your table — the best equipment for your product and your return on investment, for you to decide as the client. You decide; we provide the solid basis.

Production hall with conveyor systems in a bakery plant

One partner, one responsibility.

Process, equipment, process-driven building structure and project control — one responsibility, one point of contact, from analysis to Start of Production. The architectural building and the permits are not ours to deliver, but we stay at your side until both are in place.

Services

What we do for you

Four service areas, one principle: we take responsibility for the result — not just for a single trade.

Greenfield build or expansion during running production: we plan your bakery plant from the process outward — process-optimized, energy-efficient, up to the highest degree of automation.

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Approach

How we work:
From the inside out.

We plan the factory around the value creation, not the other way round. Process and equipment first, then the building. The result is not a hall with machines squeezed in, but a production that is economical, hygienic and expandable. The logic behind it: your product defines the requirements, the requirements define the equipment (engineered for you, nothing off the shelf), the equipment defines process reliability — and that defines the efficiency your investment earns its money with. Operator level and building (access, workflows, hygiene) are planned from the same mold.

Sebastian Adam of cbs-concept, half in work jacket with hard hat, half in a shirt, in front of the layout plan of a bakery production

Analysis
Product, volumes, market, site, goals
Master planning
Process, layout, technology, process-driven building structure
Detail planning
Equipment, building structure, hygiene, tendering, technical & commercial specifications
Through to Start of Production
Construction, installation, commissioning, supported ramp-up to stable series production