Increasing bakery production without losing quality
The problem
“We’ve got more orders than we can make. The team’s flat out, and the product is starting to slip.”
Growing bakeries rarely run short everywhere at once. One stage holds up the rest: the sheeter that’s busy all morning, the croissants still rolled by hand, the piping bags on a Friday, or the proving that pushes someone onto a night shift. Hire more hands and you often get more variation, not more output.
To increase bakery production without losing what made it good, you need to find that stage and add the machine that removes it.
How we approach it
Find the bottleneck
Tell us where the day backs up. On the site survey we look at how dough moves from mixer to oven, and where people are waiting on a machine or a machine is waiting on people.
Fix one stage first
We specify the machine for the slowest step, not a whole new bakery. Often that’s a step up from a manual machine you already know.
Check what’s either side
A faster machine just moves the queue unless the next stage keeps up. We check your mixer capacity, proving space and cooling before recommending anything.
Install it into a working bakery
We deliver, install and commission the new machine on your floor, and agree the timing with you so it fits around your production week.
Train and set it up on your products
Your team learns the machine on your own doughs, then we service and maintain it, with genuine parts from the manufacturer.
Equipment involved
Automatic dough sheeters
The Tekno Stamap SMART runs stored laminating programs on its own, so your baker isn’t standing over every pass. The AUTOSMART is built for continuous production.
Croissant machines
The Tekno Stamap CROYMAT cuts and rolls croissants from your laminated sheet. On Tekno Stamap’s figures, the smallest model makes 1,800 to 4,200 an hour.
Depositors
Formex depositors replace the piping bag for muffins, cupcakes and fillings. Start with the semi-automatic DS and move to an automatic model as orders grow.
Retarder provers
More dough means more to prove. A retarder prover holds it cold and proves it on a timer, so extra volume doesn’t mean an extra night shift.
Blast chillers
Make ahead on quiet days and freeze, then bake to order. Sitep blast chillers help flatten the peaks instead of adding hours.
FAQs
Which machine should we buy first?
The one at your slowest stage. If laminating holds up the morning, it’s a sheeter. If shaping croissants by hand is the limit, it’s a croissant machine. We’ll look at the whole day on the survey before recommending one.
Will a new machine work with the equipment we already have?
In most cases, yes. We check how the new machine connects to your existing mixer, trays and racks before we specify it. Our servicing and parts cover the machines we supply.
Do we need more space to grow?
Not always. Automatic sheeters, depositors and blast chillers often replace a bench of manual work in a similar footprint. We measure up on the site survey and tell you honestly if the room won’t take it.
Can we keep making our products the same way?
That’s the aim. Programmable machines store each product’s settings, so the result matches what your best baker makes by hand. We set them up on your own doughs during training.
Tell us where the day backs up
Describe your products, your current output and where the queue forms. We’ll come back to you within 48 hours.