Bread Moulders, Dividers and Croissant Machines
Shaping by hand is where a bakery’s hours go. These machines cut, roll, mould and divide your dough to the same weight and shape every time. They come from Tekno Stamap in Italy and Auxpama in Spain, and we’re the exclusive Scottish distributor for both. We look at how dough moves through your bakery before we recommend anything.
The range
Croissant machines
A croissant machine cuts a laminated dough sheet into triangles and rolls them automatically. It suits pastry shops and bakeries that roll croissants by hand today and want the same size and shape at a higher rate.
Bread moulders
A bread moulder rolls and shapes portions of dough into loaves. It suits bakeries shaping loaves by hand every morning.
Baguette moulders
A baguette moulder sheets, rolls and stretches dough pieces into long, even sticks. It suits bakeries making baguettes in volume, either as a stand-alone machine or as part of a line.
Auxpama F4.0 dough moulder
Five rollers and three pressure boards, each set per product on a touch screen. Runs on its own or inside a bread line.
Best for: Baguettes and long breads at production volume
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Tekno Stamap French bread moulder
Moulds up to 1,200 pieces an hour, with baguettes up to 700 mm long.
Best for: Baguettes in a craft or production bakery
Ask about this modelDough dividers
A divider presses a batch of dough flat and cuts it into equal portions, so nobody weighs pieces by hand. It suits bakeries and pizzerias portioning the same dough many times a day.
Tekno Stamap SPT S divider
A square divider that cuts a pressed batch into equal portions. Tekno Stamap lists it for unleavened doughs.
Best for: Equal portions of unleavened dough
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Tekno Stamap SPT-R divider
The round version: 20 pieces from a 4 to 20 kg batch, portions of 150 to 1,000 g, up to 2,400 pieces an hour.
Best for: Bread and pizza portions in volume
Ask about this modelWhich machine do I need?
Start with the shaping job that takes your team the longest.
| The job | The machine |
|---|---|
| Rolling croissants | CROYMAT croissant machine |
| Shaping loaves | Tekno Stamap bread moulder |
| Shaping baguettes | French bread moulder, or the Auxpama F4.0 for a line |
| Weighing out portions | SPT divider |
If you’re adding a shift to keep up, read expanding production. We’ll tell you which machine frees the most hours first.
Often bought with shaping machines
Shaping and dividing FAQs
How much does a croissant machine or moulder cost?
It depends on the model, output, options such as a second rolling unit or loaf maker, and what’s needed to fit it into your bakery. We don’t publish prices. Tell us your products and daily numbers, and we’ll quote for your set-up.
Is a croissant machine worth it for a small bakery?
The CROYMAT 3000 is built for pastry shops moving off hand rolling, at 1,800 to 4,200 croissants an hour. It needs a steady supply of laminated sheet, so we’ll look at your sheeter too.
Do I need a divider and a moulder?
Many bakeries use both: the divider portions the dough, then the moulder shapes each piece. If you only make a few shapes, one machine may be enough. We’ll look at your products first.
Can a moulder fit into my existing line?
The Auxpama F4.0 is built to run on its own or slot into an existing line. We’ll check how dough reaches the moulder and where it goes next.
Ask about shaping & dividing
Tell us what you make and how much, and we’ll recommend the right machine. We’ll reply within 48 hours.