Products & Processes
Rolls & small baked goods
Rolls and baguette — the classic small baked goods — demand variety at high line speed: many varieties, frequent changeovers, consistent shape and crust. This is exactly where line logic decides output and complaints.
What matters
Exact dough dividing and rounding, stable proofing, even baking and gentle cooling — at volumes that leave no room for manual work. Fast, process-reliable changeovers are the economic lever.
What the equipment has to deliver
We engineer dough preparation, dividing, proofing, oven and packaging as a custom line around your product range — not your range around a standard line. Process reliability across all varieties comes first; efficiency follows from it.
Operator level & building
Short changeover times, good access to the stations and clear cleaning routes keep the line in rhythm. In the building, well-thought-out workflows, hygiene zones and material flow deliver hygiene and efficiency.
Fresh & frozen
Fresh-baked line or frozen rolls with proof retarding and blast freezing — we plan both concepts including the matching refrigeration and packaging technology.
Our edge
Manufacturer-independent, engineered for your volumes — and supported through to stable series production across all varieties.
References
Realized roll and small-goods production plants. We are happy to discuss details in person — within the non-disclosure agreements we have with our clients.
Let's talk about your product.
30 minutes about your project — no obligation, in full confidence. Whatever baked good you want to produce: we know the process behind it.