Quality and consistency at any scale

From everyday staples to artisan specialties

Whether it’s continuous, high-output automated bread baking or small-batch production of premium baked goods, commercial bakeries need dependable, efficient solutions for ingredient automation, fermentation, dough mixing and kneading, dough handling, pre-portioning, dividing, rounding, molding and spraying.

Coperion bakery solutions are in use around the world, making a tremendous variety of baked goods, including:

• Tinned bread loaves for toast and sandwiches
• Premium bread loaves coated with oats, bran or other sprinkled coatings
• Fruited and seeded loaves such as raising bread and rye
• Artisan baked goods such as rustic loaves, brioche, boules or soda bread, including fermented dough breads such as sour dough
• Buns & rolls
• Cakes, including fillings and decorations
• Pizza dough
• Breadcrumbs & panko
• Donuts

Batch-to-batch consistency thanks to precise ingredient automation

No matter what the application or how large (or small) the bakery, the goal is the same: to deliver the best possible product every day, without compromise.

Accurate ingredient control is essential. Our technology enables precise the mixing of both solids and liquids even at the high speeds required for large-scale automated baking. Live temperature sensing and automated feedback enables the process to adapt in real time, delivering the right water temperature and ingredient proportions for consistent results every time.

The world’s most extensive range of bakery mixers

From lab-scale to full production lines, Coperion and its technology brands simply offer the world’s most extensive range of batter, cream and dough mixers available on the market.

Our vertical mixing solutions include:

• Fork and spiral mixers by VMI, building on the excellence of French bread making tradition
• Wendel mixers by Diosna – which reduce kneading time even further thanks to proprietary agitators,
• High-speed mixers by Baker Perkins – which are renowned for kneading the dough in vacuum-controlled environment: the Chorleywood Bread Process (CBP).

Our horizontal and continuous mixer range supports bakeries aiming for larger production capacity:

• Horizontal mixers by Shaffer and Peerless, including the advanced triple roller system, which excels in large batches dough kneading.
• VMI’s Verymix is the most reputed continuous dough mixer, trusted by bakery leaders around the world to deliver a stream of delicious dough.

Expert of frozen and par-baked applications

For companies working in cold supply chains and aiming to bring frozen dough or par-baked baked goods to proximity baking stations, our portfolio integrates solutions to support you a range of active cooling systems for both vertical, horizontal mixer bowls, including continuous mixers, that help to lower the dough temperature during the kneading process, limiting yeast activation and saving precious energy for your downstream cooling process.

Automation from ingredient dosing to baking
By reducing downtime and improving productivity, we help keep your bakery operating at its peak potential.

• Automated bowl management solutions, using either rail guides or Automated Guided Vehicles (AGVs) are available to control and automate dough movements in your bakery, limiting the risks of human errors.
• For cakes, Unifiller cake automated production lines for round and sheeted cakes unlock a new level of productivity for bakeries active in cake production.
• Prepare for baking and automate the spraying of release-agents or ingredients like egg-wash with our first-class spraying machines by Bakon.
• Give the final touch! Our automated enrobers, dippers and drizzlers, available from Bakon and Unifiller, provide the finish required to elevate your final product.