Professional equipment for bakery productsSigma offers machinery for artisan bakeries and semi-industrial laboratories of bakery products. Each phase of dough production requires specific professional machinery to obtain high-quality doughs. For the preparation phase of the dough Sigma proposes:
- professional spiral mixers for bread and pizza with fixed or removable bowl, with one or two motors, one or two speeds and with maximum dough capacity for each work cycle from 15 kg to 300 kg;
- twin arm mixer to make particularly oxygenated doughs such as those of large leavened products.
Once ready, the dough must be divided into pieces based on the weigh and desired shape. Various machines are used to divide and form the portions:
- the divider-rounder;
- the hexagonal or square divider;
- the volumetric divider.
- the long loaf moulder;
- the baguette moulder.