Food processing equipment R&D and sales — Shanghai, China
Bakery equipment
Controls temperature and humidity to ferment and expand dough to the required condition before baking.
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01 / In your process
Controls temperature and humidity to ferment and expand dough to the required condition before baking.
Rests and ferments dough at controlled temperature and humidity to activate yeast, improve extensibility and reduce internal stress for hard-biscuit texture.
02 / Value in operation
Independent temperature and humidity control and a uniform chamber environment support consistent proofing and soft, airy bread.
Independent controls and even air circulation keep fermentation consistent. A mobile chamber simplifies loading and unloading.
Complete the process
EquipmentMixes flour, water, yeast, sugar and fats, kneading the dough to develop the gluten network required for bread.
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EquipmentRepeatedly rolls and degasses dough into uniform sheets, removing large air pockets and refining bread texture.
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EquipmentSheets and forms dough into unbaked bread pieces in a variety of shapes.
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Equipment enquiry
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