Professional equipment for bakery products

Sigma 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.

To move heavy dough bowls, the most efficient bakeries must equip themselves with bowl lifters that overturn the content of the bowl onto the workbench or directly into the dividers or hoppers.
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 machines for forming bread products that give the desired shape to the dough are:

• the long loaf moulder;
• the baguette moulder.