Discover cost-saving solutions in commercial baking production with clean-label alternatives that don’t sacrifice taste or sensory experience.

From single lane pizza dough ball lines to eight lane depositing for pan breads or 24 lane filling on 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.

Find out how you can achieve the best texture, volume, and machinability in your high-protein baked goods, by maintaining all-important hydration.