The secret to great bread is its naturalness. The challenge facing modern baked goods is to produce them without industrial additives. With pre-dough systems, consumers can consciously enjoy tasty, natural baked products.
From single lane pizza dough ball lines to eight lane depositing for pan breadsor 24 lane fillingon a high speed lamination line, Handtmann® technologies for bakery feature consistent, accurate to the gram precision, short product paths with reduced friction, and the responsive support of the well-trained Handtmann® technical staff and our experienced application problem solving specialists.
Using patented enzyme technologies can help bakers achieve better texture and freshness in breads while satisfying consumer demand for cleaner label products.