Tekno Stamap in Scotland
Tekno Stamap has made dough sheeters, mixers and croissant machines in northern Italy since 1982. TeknoBake is Tekno Stamap’s exclusive distributor in Scotland. We specify, install and service the full range for Scottish bakeries, pastry shops and pizzerias, so you get Italian-built machines with a local contact behind them.
About Tekno Stamap
Tekno Stamap was founded in 1982 by Antonio Baldovin and Remigio Dante in Grisignano di Zocco, near Vicenza. More than forty years on, it still designs and builds its machines in-house, from making the components to final assembly, and tests every machine under real working conditions before it leaves the factory.
It made its name with dough sheeters and mixers, the machines most bakers still know it for. The range has since grown to cover croissant machines, bread moulders and complete pastry production lines, used by artisan bakers and industrial bakeries in more than 150 countries.
The Tekno Stamap range
Manual EASY, LAM 2, LAM 650 and TABLETTE, and automatic SMART and AUTOSMART
Helix spiral mixers, C-Line 2 and TK 2 planetary mixers, and the IBT diving arm mixer
Italian-style and French bread moulders, and the SPT square divider
CROYMAT machines that cut and roll croissants automatically
The Make-Up line and series T cutting tables for production-scale laminated products
Tekno Stamap machines
EASY
A compact manual sheeter, as a table-top model or on its own base. The table-top version folds away at the end of the day, so it suits a tight bakery.
Best for: Small bakeries and pizzerias
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LAM 2
A sturdier manual sheeter with belts 500 or 600 mm wide and a digital display of the roller opening, so every sheet matches the last.
Best for: Daily laminating by hand
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LAM 650
Tekno Stamap’s widest manual sheeter, with 650 mm belts up to 1.6 m long for bigger sheets per pass.
Best for: Larger manual batches
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SMART
The ease of a manual sheeter with touch-screen programming. It stores up to 50 programs and can still be run by hand for one-off batches.
Best for: Your first automatic sheeter
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INDUSTRIAL SMART
Built for heavier daily use in production labs, with a choice of stainless steel or painted frame and up to 50 stored programs.
Best for: High-output labs
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AUTOSMART
Tekno Stamap’s most advanced sheeter, with a reinforced stainless frame, 700 mm belts as standard and an automatic flour duster.
Best for: Production floors
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AUTOSMART 123
Large 123 mm rollers for very stiff doughs, on 700 mm tables, for medium-scale to industrial production.
Best for: Stiff doughs at volume
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TABLETTE
A compact table-top sheeter with small rollers, built for fine pastry work and sugar paste.
Best for: Patisserie and cake decorating
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Helix spiral mixer
From the under-bench Helix 30 up to 200 kg of dough. Choose a fixed bowl, a removable bowl (VE) or a self-tipping mixer (AR).
Best for: Bread, pizza and sourdough, from stiff to very wet
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C-Line 2
Compact planetary mixer, 10 to 80 litres. The 10 and 20 litre models sit on a bench and run on single-phase power.
Best for: Creams, fillings and small batches
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TK 2
Heavy-duty planetary mixer, 40 to 200 litres, with stronger motors, saved recipes and a powered bowl lift on the bigger models.
Best for: Daily volume and stiffer mixes
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IBT diving arm mixer
40 to 160 kg of dough, with an open chute for adding butter, sugar or fruit as it runs.
Best for: High-hydration doughs, brioche and panettone
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Bowl lifter
A stainless lifter on wheels that raises and tips planetary mixer bowls. You choose the discharge height.
Best for: Emptying planetary bowls into hoppers, onto tables or into other machines
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Lifter/tilter for Helix VE bowls
A hydraulic lifter for Helix VE 160 and 200 bowls. It empties at 140 cm onto a bench or 190 cm into a divider.
Best for: Big spiral batches with no lifting by hand
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CROYMAT
Three models, from 1,800 to 14,000 croissants an hour. An ultrasonic calibrator sets the sheet thickness before cutting.
Best for: Pastry shops moving off hand rolling, up to industrial bakeries
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Bread moulder
Shapes portions of dough into Italian-style loaves, with an optional loaf maker for long loaves. It stands on wheels.
Best for: Italian-style breads and long loaves
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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
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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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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
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MAKE UP line
A modular line that calibrates, doses, cuts and trays laminated pastry.
Best for: Filled croissants, pain au chocolat and viennoiserie in volume
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Cutting tables (series T)
Cutting tables from 2 to 6 m long, for small and medium labs.
Best for: Cutting laminated pastry on a compact line
Ask about this modelStamap Lab
Tekno Stamap runs Stamap Lab, a test kitchen and showroom at its factory with proving chambers, blast chillers and ovens. Bakers can book a visit to try machines with their own ingredients before they buy, and see exactly how a sheeter or mixer handles their dough.
Why buy Tekno Stamap through TeknoBake
Exclusive in Scotland
We’re Tekno Stamap’s only authorised distributor in Scotland.
Surveyed and installed locally
We check your space and power, then install and commission the machine on your floor.
Training for your team
Your operators learn to run it properly before we hand over.
Genuine parts and servicing
Full servicing, with parts direct from Tekno Stamap in Italy.
Talk to us about Tekno Stamap
Buying your first sheeter or planning a production line? Tell us what you make and how much, and we’ll recommend the right Tekno Stamap machine. We’ll come back to you within 48 hours.