Ingredient Handling & Mixing

Ingredient handling is the operational activities involved in the receipt, transport/conveying, storage, scaling and dosage of ingredients for the manufacture of bakery products, prior to mixing. Once this is done the ingredients are deposited into the mixing bowl for mixing under presssure or vacuum. Mixing involves stirring, beating, blending, binding and folding mechanical actions that occur within the bowl.

Benier High-Speed Mixer Brochure  Download.pdf

Benier Mechanical Dough Developer

Dough Dividing

Dough Dividing is the accurate dough cutting and portioning into correctly sized and weighed dough pieces for better handling and manipulation in the continued dough process.

Benier Flexibread Line Brochure  Download.pdf

Benier Baguette Line Brochure    Download.pdf

Benier Free Standing Bread Line Brochure   Download.pdf

Benier French Baguette Line Brochure  Download.pdf

Benier Toast / Sandwich Line Brochure    Download.pdf


Rounding is shaping of the dough into a ball for easier handling and manipulation.

Benier Flyer Rounders Brochure     Download.pdf

Benier Allround Brochure    Download.pdf

Benier Tallround Brochure   Download.pdf

Benier V-Belt Rounders Brochure  Download.pdf

First Proofing

Final Proofing called final fermentation, is the specific term for allowing dough to rise after it has been shaped and before it is baked, allowing it to rest for a set time.

Benier First Proofer Industrial Brochure    Download.pdf

Benier First Proofer BP Brochure     Download.pdf


Moulding is the final stage in the dough make allowing the dough to be shaped and formed after discharging all the air.

Benier Industrial Moulder BM 500 Brochure   Download.pdf

Benier Industrial Moulder BM 600 Brochure   Download.pdf

Benier Moulder MM 600 & ME 600 Brochure  Download.pdf

Benier Moulder MS 500 Brochure  Download.pdf

Benier Unimoulder Brochure    Download.pdf

DrieM d’Artagnan Line Brochure    Download.pdf

Dough Sheeting

Dough Sheeting is used by industrial bakers to roll out dough in a continuous sheet to the desired thickness.

Benier Sheeting Line for Pizza & Flat Bread Brochure   Download.pdf

Brenier Sheeting Line for Tin Bread Brochure     Download.pdf

DrieM Sheeting Line for Cut & Moulded Products Brochure    Download.pdf

Four Piecing

Four Piecing is cutting the dough into four equal pieces and turning it to lay 90 degrees to each other within the baking tin for maximising dough crumb structure effect.

Benier Toast / Sandwich Line Brochure  Download.pdf

Benier Flexibread Line Brochure   Download.pdf

Benier Baguette Line Brochure  Download.pdf

Benier Freestanding Bread Line Brochure    Download.pdf

Benier French Baguette Line Brochure   Download.pdf

Final Proofing called final fermentation and is the specific term for allowing dough to rise after it has been shaped and before it is baked allowing it to rest for a set time.

Kaak Multi-Spiral Brochure  Download.pdf

Kaak Multi-Step System Brochure    Download.pdf

MCS Automatic Proofers Brochure   Download.pdf

Kaak Multi-Deck Proofer Brochure  Download.pdf

Kaak Multi-Deck Proofer Brochure  Download.pdf

Baking is the final step in the bread making process. It can be a surface, thermal or convection process that uses (direct and indirect heat) in an oven, which transfers heat to the dough pieces. This comprises travelling tunnel ovens and various thermal and rack combinations.

Daub Automatic Hanseat Brochure  Download.pdf

Daub Backmeister Brochure   Download.pdf

Daub Thermal Oil Heating System Brochure   Download.pdf

Daub Thermo Roll Brochure  Download.pdf

Daub Stonemotion Brochure     Download.pdf

MCS Impingement Oven Brochure    Download.pdf

MCS Ovens Brochure   Download.pdf

Bread Cooling & Conditioning is an efficient air distribution system where rapid heat extraction from the product occurs, whilst maintaining ideal moisture retention in the product.

Kaak Multi-Step System Brochure    Download.pdf

Kaak Multi-Spiral Brochure  Download.pdf

Kaak FPS Multi-Deck Cooler Brochure  Download.pdf

Kaak Spirals

Kaak Spiral – Belt Washer

Automatic Cleaning of Your Spiral – CIP System

Cooling – Kaak Spirals

Kaak Spiral System – Easy to Access and Clean

Kaak Spirals – Multi Spiral System

Model Production Line Solutions (Semi Automated to Fully Automated) have been developed with major fast moving consumable products such as Bread, Pizza and Baguettes.

Kaak Group – From Silo to Crate Brochure  Download.pdf

Kaak Group Lines Brochure    Download.pdf

Kaak Group Pizza Lines Brochure   Download.pdf

Tinned Bread

2500 Loaves Per Hour  Download.pdf

4500 Loaves Per Hour    Download.pdf

8000 Loaves Per Hour    Download.pdf

Baguette Lines

Benier Baguette Lines Brochure   Download.pdf

Flexi Bread Lines

Benier Flexibread Brochure  Download.pdf

Pizza Ball Lines

High-Speed Mixer Pizza Ball Line Brochure    Download.pdf

Basic Industrial Pizza Ball Line Brochure  Download.pdf

Automatic Industrial Pizza Ball Xtrueder Line Brochure   Download.pdf

High-Speed Mixer Pizza Ball Line Brochure    Download.pdf

Semi-Industrial Pizza Ball Line Brochure   Download.pdf

Rusk Lines

A range of customised bakeware products tailored for customers product requirements and specifications.

Kaak Bakeware Brochure  Download.pdf

Kaak iBakeCare Brochure    Download.pdf

Kaak iBakeWare Brochure     Download.pdf