Bakery automation for small and medium bakeries
The problem
“We can’t find people for the early shift, and the ones we have spend half the day lifting trays.”
For many bakeries, automation isn’t about running a factory. It’s about not relying on short-term labour for the jobs that are hardest to fill: loading and emptying racks, depanning, scoring, piping and rolling by hand. Bakery automation can sound like an all-or-nothing project. It isn’t. Most small and medium bakeries automate one task, see it pay its way, then do the next.
How we approach it
List the repetitive jobs
We start with the tasks that tie up a person all shift, or that people leave over. Those are usually the best first step.
Choose the right level
On the survey we look at your volumes and layout and tell you honestly whether a semi-automatic machine, a stand-alone automatic one or a full line fits. Full lines suit larger bakeries and wholesale; most don’t need to start there.
Design around your bakery
For robots and handling, we map your racks, trays and peel boards, then work out the design with Auxpama, which builds each machine to order.
Install, commission and connect
We install the machine and set it up to work with what comes before and after it.
Train and support
Your team learns to run, clean and change over the machine. We then service and maintain it, with genuine parts from Spain or Italy.
Equipment involved
Semi-automatic depositors
A low-risk first step. The Formex DS deposits a row at a time while you push the tray. Formex sizes it for bakeries making 50 to 200 kg a day.
Automatic dough sheeters
The Tekno Stamap AUTOSMART dusts the dough and winds up the finished sheet itself, so nobody stands over it. The SMART is the step up from manual.
Croissant machines
The Tekno Stamap CROYMAT cuts and rolls croissants automatically, taking hand rolling off your pastry team.
Bread scoring machines
Auxpama’s CorCAR scores every tray on a rack on its own. Load the rack, press start, and the team gets on with something else.
Bakery robots and tray handling
Auxpama AliCAR and DesCAR load racks and depan bread, and pick and place robots move dough pieces onto trays. For complete bread lines, see production lines and handling.
FAQs
Is automation worth it for a small bakery?
Often, if you start with the right task. A semi-automatic depositor or a programmable sheeter costs far less than a line and frees up hours on a single job. Full lines and robots suit larger bakeries and wholesale producers.
Will automation replace my staff?
It takes over the repetitive, heavy work, so your team spends more time on the skilled jobs. Most bakeries automate because they’re short of people, not to cut them.
Can automation work with our existing racks and trays?
Auxpama designs its robots and handling machines around your own racks, trays and peel boards, and builds them to fit existing lines. CorMAN and CorCAR scoring machines work on their own, without a full line.
Where should we start?
With the job that ties up a person all shift or that you struggle to staff. We’ll look at your whole process on the survey and suggest an order, so each machine fits with the next one.
Tell us which job you’d automate first
Describe your products, volumes and the task you’d hand to a machine. We’ll come back to you within 48 hours.