Thermal processes for bakery that truly scale.
+40°C
proofing
-5°C
cooling
-40°C
freezing
INNOVATION IN THERMAL PROCESSES FOR BAKED GOODS
Proofing, cooling, and freezing designed for consistency and volume.
WHAT IT DOES
Bakeflex is the technologically advanced answer for those seeking efficiency and precision in the three fundamental thermal treatments: proofing, cooling, and freezing. The excellent quality of baked goods is closely tied to precise control of temperature, humidity, and process times, variables that our solutions manage in a fully automated way. Thanks to our technology, the Bakeflex division guarantees impeccable consistency of results and significant space optimization within the production area, raising the standards of every bakery line.
DESIGNED FOR YOU
Every system is created from a tailor-made design, developed according to the specific production requirements of both dry and moist baked goods. Each configuration is defined based on critical parameters such as residual moisture, surface fragility, and hourly output, ensuring process continuity and maximum energy efficiency. Choosing Bakeflex means relying on flexible technology capable of enhancing organoleptic characteristics and concretely reducing operating costs.
Production lines and Bakeflex technologies
Select the type of product you produce and discover our cutting-edge solutions
Bread
We design custom systems for the optimal handling of all formats, from loaves and rolls to baguettes and sliced bread. Our proofing, cooling, and freezing solutions precisely control temperature and humidity to ensure the perfect formation of crust and crumb, achieving long shelf-life products or ready-to-bake products. The system is adapted to critical parameters such as residual humidity and crumb cell structure to ensure consistent volume and the highest organoleptic quality. Thanks to advanced airflow management, we preserve the product’s original fragrance and freshness, efficiently meeting the challenges of large-scale industrial production.
Croissant
We create advanced systems specifically designed for the thermal processing of laminated and long-proofed products. Our systems manage every critical stage of the process, from controlled proofing to pre-freezing cooling, with transport technology designed to preserve with the utmost care the flakiness and volume typical of premium viennoiserie.
Each machine is developed around the unique physical characteristics of laminated products: we pay meticulous attention to surface fragility to avoid mechanical stress that could compromise the layers. Through precise management of dwell times and airflow distribution, we guarantee treatment uniformity that enhances the development of the air cells and ensures a consistent quality result in every production cycle. The goal is to provide a system capable of raising industrial standards while respecting the artisanal nature of the original recipe.
Focaccia and pizza
We offer tailor-made solutions designed for the transport and advanced thermal processing of pizza bases and focaccia, both in their plain version and richly topped. Our rapid cooling and freezing systems are developed to act promptly on the core of the product, a crucial stage for stopping evaporation and preserving the hydration and softness of the original dough.
The plant architecture is structured to optimize production flows and processing times, leveraging verticality to maximize output in limited spaces. The ventilation technology is calibrated to effectively manage different textures and toppings, ensuring that the thermal treatment is uniform both on the base and on the top part of the product. This balance prevents the formation of unwanted ice crystals and ensures a safe final product, fragrant and of the highest industrial quality, ready to maintain its sensory properties until the moment of consumption.
Cakes
We make our extensive experience in the development of advanced rapid conveying and cooling systems available to the confectionery industry, with specific solutions for industrial cakes, loaf cakes, and filled baked goods. Every production line is fully customized to handle, with the utmost safety, products characterized by a high degree of structural complexity, often fragile and with delicate surface decorations, which require smooth, vibration-free handling.
Through precision engineering, we ensure uniform and continuous thermal processing, which is essential for stabilizing the cake’s internal structure without compromising its appearance or the consistency of its fillings. Our working method involves processing the product’s physical and thermal data to calibrate every variable of the chamber, thus guaranteeing maximum aesthetic integrity and uninterrupted production continuity. The goal is to provide a solution that preserves the artisanal appearance of industrial pastry products while optimizing the efficiency and shelf life of the finished products.
Here is the expanded version for Small pastries, aligned with the length and technical style of the previous texts:
Small Pastry
We provide custom-built systems specifically designed for the thermal processing of small leavened products such as muffins, plum cakes, brioches, and portioned products. The entire proofing, cooling, and freezing cycle is engineered to optimize uniformity of the final result even at massive production volumes, ensuring that every single unit maintains the same quality standard. Thanks to extremely versatile conveying systems, our lines adapt precisely to different shapes, geometries, and tray types, ensuring smooth and trouble-free handling.
Technical configurations are defined by analyzing fundamental parameters such as hourly production capacity, product density, and the airflow required for homogeneous thermal penetration. This approach makes it possible to maximize the operational efficiency of the entire line, ensuring a tangible reduction in operating costs and energy consumption. Choosing our solutions for small pastry means investing in technology capable of combining high industrial productivity with the fragrance and delicacy typical of artisan production.
What the BAKEFLEX line consists of
Technologies used
The Bakeflex line makes use of 5 core technologies; however, each line is fully customizable and can be integrated based on specific production processes.
