Makeup & forming
Makeup is where throughput and scaling accuracy are won or lost. Every module is built to run gently on high-hydration dough and to change over between products in minutes, not shifts.
Categories
What sits in this stage
Category
Dividing
Volumetric and stress-free dividers with tight scaling accuracy.
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Category
Rounding
Conical and belt rounders that build skin without tearing.
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Category
Moulding
Sheeting-curling-pressure moulders for pan and hearth breads.
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Category
Sheeting & laminating
Laminators and sheeting lines for laminated and pastry dough.
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Category
Depositing & forming
Depositors for batters, fillings and formed products.
View →Equipment
Models in this process
Kestrel · Dividing
VD Volumetric Divider
Stress-free volumetric divider holding scaling accuracy across long runs of pan bread and buns.
Specifications →
Kestrel · Rounding
CR Conical Rounder
Conical rounder that builds an even skin on divided pieces before intermediate proof.
Specifications →
Foundry · Moulding
PM Pressure Moulder
Sheet-curl-pressure moulder for pan bread, with recipe-driven roll gaps and pressure board.
Specifications →
Lamina · Sheeting & laminating
LN Laminating Line
Continuous laminating line for croissant, danish and puff pastry, with inline fat pumping.
Specifications →
Lamina · Depositing & forming
BD Batter Depositor
Multi-piston depositor for cake batter, muffin mix and fillings, with quick-release manifolds.
Specifications →Not sure which model fits?
Send us your product, target rate and floor constraints. We will come back with a shortlist and a layout.