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Multi-store craft bakery

You have several shops and unlike your colleagues with one shop, your business faces multiple challenges, including:

  • Quality and consistency of bread in each of your shops
  • Management of bread shortages and limitation of unsold products in each shop
  • Staff management, recruitment of qualified personnel for each shop
  • Management of raw material consumption
  • Management of the traceability of raw materials and bread
  • Optimisation of logistics, delivery between each shop (raw materials, products, etc.)
  • Optimisation of your development (search for locations, profitability...)

Even if the production in each shop according to the "classic method" (kneading, dividing, relaxing, shaping, fermentation in controlled growth, baking) remains, for the moment, the most widespread, it represents a great number of disadvantages. The solution for the future is in a centralised production for a part of the products. Each shop will be equipped to work with blocks of dough in slow motion. This has the advantage of making it easier to bake bread throughout the day, in order to limit the number of shortages during the day. Given the ease of implementation, without qualified personnel, this solution will allow the shop staff to divide and form the loaves as and when required by each shop. This will greatly reduce the number of unsold items at the end of the day.

hydraulic square tank divider 20 divisions

The DIVA divider allows cutting the dough into 20 dough pieces of up to 1 kg each, to be shaped afterwards. This model has a square tank.
Dough pieces from 150g to 1 000g.

hydraulic round tank divider 20 divisions

The DIVA divider allows cutting the dough into 20 dough pieces of up to 1 kg each, to be shaped afterwards. This model has a round tank.
Dough pieces from 150g to 1 000g.

hydraulic dividing machine with grid holder for dividing the dough

In addition to dividing 20 dough pieces up to 1 kg each, the Div'X can also divide pre-fermented dough, thanks to the adaptable grids available in the catalog. We therefore obtain ready-to-bake dough pieces, in different shapes, such as traditional breads, rustic bread, ciabatta, rolls, etc.

hydraulic divider-shaper for dough division

The Atoupains offers all the versatility of classic divider-shaper. Above all, it has built its reputation in the market thanks to the quality of the baguettes that it allows to obtain thanks to the AlveoForm system. No more slicing marks, it's time for beautiful, well-shaped baguettes, with round or square ends!

connected automatic divider-shaper for dough pieces division

Same as Div'X GOLD + connected machine
The Div-Smart offers a connected solution, allowing you among others to save the recipe parameters or to export daily production reports. Alerts to assist you in cleaning and maintenance operations to increase machine longevity.

 connected automatic divider for dough division

Designed on the same basis as the Div-Smart divider-shaper, this new automatic and connected machine can also produce 10 baguettes in 10 seconds, without using the grid holder, after having simply closed the lid (50% less handling). In addition, thanks to the AlvéoForm tray, no need to transfer the dough pieces twice before placing in the oven!

horizontal baguette moulder

Armor moulders allow better respect for the dough thanks to their dough extension on a fixed table, thus reproducing manual shaping for optimal results.
Up to 1 800 pieces/h.
Dough pieces from 50g to 2 000g.

vertical moulder for shaping baguettes and loaves in the bakery industry

For decades, the Tregor model has built MERAND's reputation around the world. Economical, reliable and efficient, this moulder is the best-seller of the range.
Up to 1 800 pieces/h. Dough pieces from 50g to 1 450g.

horizontal stainless steel moulder on evacuation belt for high production volumes

The Armor HV horizontal moulder includes all the features of the Armor Tradition model, but also is reinforced to keep higher daily rates. The included Tradition Pack will allow you to limit the degassing of your dough.
Up to 1 800 pieces/h.
Dough pieces from 50g to 2000g.

horizontal moulder for moulding traditional and point ended baguettes

The Armor Allonge+ model, like the Armor HV model, has a stainless steel body, a reinforced transmission and a feeding belt. Its upper extension is, however, carried out by means of a motorised belt, allowing a greater extension of the dough pieces.
Up to 1 800 pieces/h.
Dough pieces from 50g to 2 000g.

 industrial moulding machine for high volume production of baguettes and bread

The Amor I moulder can produce up to 2 000 dough pieces/hour, and this for about 16 hours/day. Its 5 pre-laminating and laminating rollers, motorized flour duster and 1st calibrated extension help to improve the regularity and quality of finished products.
Dough pieces from 200g to 2 000g.

industrial moulder for moulding of all types of dough in high volumes

The 3Form semi-industrial moulder allows a very high degree of regularity in dough lengthening, as well as an optimum respect for the dough thanks to its progressive 3-step shaping. Possibility of automatic cutting into 1/4, 1/3 or 1/2 baguettes, with automatic deposit on trays.
Up to 1 800 pieces/h.
Dough pieces from 50 g to 1 450g.

eccentric rounder for final dough pieces rounder after resting

Its movements are similar to manual rounding, and ensure great respect for the dough and excellent results, even with very hydrated or fermented doughs.
Up to 1 800 pieces/h.
Dough pieces from 75g to 4000g.

eccentric rounder for dough pieces rounding with no stress for the dough

If the production of bread balls is important, it is possible to complete the Rheopan line by adding the RheoPan RotaBall rounding module.
Up to 1 800 pieces/h.
Dough pieces from 75g to 4000g.

conical rounder for dough pieces pre-rounding in bakery

The conical rounder ConiBall F1 is well suited for pre-rolling a wide variety of doughs, such as rye-based doughs, multi-grain doughs, hard doughs and all types of dough pieces that need to be rounded or short-formed.
Up to 2 000 pieces/h.
Dough pieces from 100g to 1 000g.

conical rounder designed for pre-rounding of large variety of doughs

The ConiBall R conical rounder is well suited for pre-rounding a very wide variety of doughs. Its adjustable channels allow it to round a wider range of weights than a conventional conical rounder.
Up to 2 000 pieces/h.
Dough pieces from 30g to 1 600g.

rounder-moulder for dough pieces rounding and short loaves moulding

The Roller Dual incorporates the characteristics of the RotaBall eccentric rounder but additionally has a moulder.
Up to 1 800 pieces/h.
Dough pieces from 75g to 4000g.

semi-automatic divider-rounder for round rolls production

The Polo divider-rounder is suitable for the production of small round loaves. The dough block will be equalized, divided, then rounded for an amazing result!

automatic divider-rounder for round rolls

The Premium version of the Polo Auto has additionally a touch screen allowing the recipe parameters to be memorized (up to 100 recipes for burgers, pizzas, brioches, etc.).

volumetric automatic divider weigher with open hopper

The Lofty divider can automatically divide dough pieces for breads and baguettes from 1 000 to 2 400 pieces/h. Its hopper with a capacity of approximately 200kg of dough gives the possibility of pouring a complete kneader into it. It is the basis of most MERAND automatic groups.

automatic dough block divider for bakeries

Automatic division of blocks of dough to feed, in particular, divider-shapers, ciabatta machines, etc. This avoids laborious devatting and weighing operations, while increasing productivity.
Up to 2 400 dough pieces/h.

machine for dividing the dough into blocks and feeding the automatic proofer

In addition to producing blocks of dough to feed, in particular, divider-shapers, ciabatta machines,... the Divbloc Dual can also feed the intermediate proofer of your automatic group. One machine for 2 functions, save space and increase productivity!
Up to 2 400 dough pieces/h.

automatic dividing machine for stress-free dividing of all types of dough

The RheoPan Precision automatic divider is the head of the RheoPan line. Thanks to the weighing of the dough pieces and the automatic adjustment of the settings, it divides with great precision of weight, and without stress, both strongly hydrated and/or fermented doughs as well as hard doughs.
Up to 850kg/dough/h max (depending on model).

manual intermediate proofer for dough pieces resting in craft bakeries

After division, the dough pieces are manually placed by the operator into the proofer for the dough resting before moulding.
40 swing trays max.
Dough pieces up to 900g max

semi-industrial intermediate proofer for dough pieces resting in bakery

Intermediate proofer with a larger capacity than a manual proofer. Automatic emptying in the moulder is located inside the proofer, allowing a higher volume of production in a limited space.
70 swing trays max.
Dough pieces up to 900g max.

semi-automatic intermediate proofer for dough pieces resting and dough lengthening before moulding

Intermediate proofer with a larger capacity than a manual proofer. Automatic emptying in the moulder is located outside the proofer, allowing a higher volume of production.
70 swing trays max.
Dough pieces up to 900g max.

automatic static intermediate proofer for dough pieces resting before moulding

Thanks to its automatic loading and emptying the BMF ensures a high production rates and minimize operator handling. The moulder is situated inside the proofer.
Up to 560 pockets in total.
Dough pieces up to 1000g max.

automatic static intermediate proofer for dough pieces resting before moulding

Thanks to its automatic loading and emptying the BMF ensures a high production rates and minimize operator handling. The moulder is situated outside the proofer.
Up to 560 pockets in total.
Dough pieces up to 1000g max.

automatic dynamic intermediate proofer for dough pieces resting

Unlike other proofers of the MERAND range, the DynaProof gives the dough pieces a "dynamic" rest. Meaning that the dough pieces change pockets between each resting cycle, which is ideal for giving dough the strength and having a tighter crumb (sandwich loaves,...).
Up to 621 pockets in total.
Dough pieces up to 1 000g max.

automatic loading intermediate proofer for dough pieces resting

The BMF Mécaform has a special dough piece loader that can load pre-extended dough pieces.
Up to 490 pockets in total.
Dough pieces up to 1 000gr max.

groupe manuel pour la boulangerie artisanale avec façonneuse horizontale diviseuse et repose pâtons

Set consisting of a hydraulic divider (or divider-former), a rest and a shaper (horizontal or vertical).

semi-automatic group with moulder and intermediate proofer for bakery

Packages consisting of a hydraulic divider (or divider-former), a semi-automatic balancer and a shaper.

automatic dough pieces scoring machine for baguettes and bread in bakery

The Grigne Pains scarifier reproduces the ancestral gesture of the baker: the grigne of the dough pieces before loading. Up to 1,000 blade strokes/minute. Straight and oblique cut.

semi-automatic line for bread production with volumetric divider-weigher and automatic intermediate proofer

In the case of the BMF Compact, the shaper is inside the swing (both vertical and horizontal shapers). In the case of the BMF Leader, the shaper is outside and can be placed on a long receiving belt.

semi-automatic line for bread production with volumetric divider-weigher and automatic intermediate proofer
Semi-automatic groups

BMF Mécaform automatic group

Particularly recommended for long baguettes, Tradition baguettes and all breads for which the respect of the alveolar structure is important.

línea de panadería automática para la producción de pan con una divisora volúmetrica y una formadora horizontal

EasyLine automatic line

automatic production line for traditional and white baguettes with a mini  weighing and dividing machine and industrial shaper

Automatic line particularly recommended for the production of Tradition and white baguettes (and a wide range of other breads).

automatic production line for sandwich bread and short loaves composed of bakery intermediate proofer volumetric divider and industrial moulder

The KraftLine range of machines is particularly suitable for the production of large round and elongated but rather short dough pieces. The production volume of the KraftLine 2.0 is 2 000 dough pieces/h

 automatic line for sandwich bread production in semi-industrial bakery

The KraftLine range of machines is particularly suitable for production of large round and elongated but rather short dough pieces. The output of the KraftLine 2.5 is up to 2 500 dough pieces/h.

automatic production bread line composed of automatic divider rounder moulder and dough bins elevator

The range of machines that make up the RheoPan System makes it possible to produce a wide variety of products with different types of dough without any stress and with very good precision in the weights.

automatic line for production of baguettes and buns for semi-industrial bakeries

Particularly recommended for the production of baguettes and rolls, the production volume of the FlexiLine 1.5 is approximately 1 500 baguettes or rolls per hour.

automatic bread line for baguette and bread production for semi-industrial bakery

Particularly suitable for the production of long baguettes (without damaging the dough) and for cutting into small loaves thanks to the various exclusive systems.

automatic production line for ciabatta focaccia kebab type bread in semi-automatic bakery

The AquaPan® 5000, 6000 and 6500 models are equipped with an automatic dough piece depositing system on the supports (boards, nets...).

automatic line for semi-automatic bakery for hydrated dough

The AquaPan® 7000 and 7500 models are equipped with an automatic system for depositing the dough pieces on the supports (boards, nets...).

automatic lift of the plastic bins with the dough to feed the divider
Conveyors & automatic loading systems

Dough trays elevator RheoPan Lifter

Dough tray lifter allows continuous feeding of the RheoPan Precision divider with rectangular trays (not supplied).

foldable conveyor belt for the automatic line
Conveyors & automatic loading systems

Conveyor RheoPan WorkBelt

Positioned at the exit of the dividing or rounding machine to convey the dough pieces to other modules or to allow the dough pieces to be worked manually thanks to the 2 lateral working shelves.

continuous dough feeding bakery equipment
Conveyors & automatic loading systems

Continuous dough feeding system for AquaPan

This system cuts dough blocks (10 to 20kg) and deposits them with great regularity on the infeed belt, without degassing the dough.

automatic dough piece in-line deposit in semi-industrial bakeries
Conveyors & automatic loading systems

I-shaped automatic loading system

In-line deposits are particularly suitable for immediate or future connection to the MecaRacks system.

automatic l-shaped deposit of shaped dough pieces on fillets
Conveyors & automatic loading systems

L-shaped automatic loading system

The automatic "L" shaped tray depositor deposits the shaped dough pieces one by one as soon as they come out of the moulder.

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