Every professional pastry shop or artisan laboratory of sweets and cakes must equip itself with robust and reliable pastry machinery and equipment, capable of making the simplest compounds such as whipped cream and creams, and the most complex doughs, such as those of pastries, biscuits, cakes, up to large leavened products such as panettone or the Easter Colomba. They must also support the pastry chef in the realization of innovative ideas for pastry.
The essential machinery and equipment for pastry that you can find on this page are:
Professional planetary mixer from 7.5 liters up to 160 liters; for whipping, mixing and kneading with three tools: whisk, blade and spiral.
Twin arms mixer for naturally leavened products.
Professional dough sheeter ideal for croissants and brioches.
Grinder: to grind nuts, chocolate and refine sugar.
Cream cooker for all types of creams.
The pastry machines produced by Sigma are made in Italy.