Auxpama bread scoring machines
Auxpama’s scoring machines cut baguettes, ciabatta and other breads automatically, with a water jet or blades, so every loaf gets the same cut at the same depth. They’re built in Badalona, near Barcelona, in three versions: one you feed by hand, one that scores straight from a rack, and one that sits inside an automatic bread line.
Key specs
The three models
Why bakers choose Auxpama scoring
The same cut on every loaf
Depth and pattern come from a stored recipe, not from whoever is on the shift.
Water jet cutting
No blades to sharpen or replace, and no blade near your team’s hands.
Fits the way you work now
Hand-fed, rack-fed or in-line, so you can automate scoring without rebuilding the bakery.
How we supply it
We’ll look at your trays, racks and oven loading first, because that decides whether the CorMAN, CorCAR or CorLIN fits.
Site survey
We check your space, power, access and products before we recommend a model.
Installation and commissioning
We deliver it, install it and run it in on your floor.
Operator training
Your team learns to run, clean and look after it before we hand over.
Servicing and genuine parts
Full servicing and maintenance, with parts direct from the manufacturer.
We reply to every enquiry within 48 hours.
Bread scoring FAQs
Water jet or blade: which is better?
Water jet scoring cuts fast and clean without blades to sharpen or replace, and Auxpama recommends it for most bakeries. Blades still suit some products. We’ll help you choose based on your dough.
Can it score different breads?
Yes. Each machine stores 50 recipes, so you can set a different pattern and depth for baguettes, ciabatta and other loaves, and switch between them on the touch screen.
Does it need a full production line?
No. The CorMAN and CorCAR work on their own with your existing trays and racks. Only the CorLIN is designed to sit inside an automatic line.