MERAND, specialist in bakery machines and equipment since 1954

MERAND designs and manufactures modern, evolutive, scalable, functional and easy to clean machinery and materials.
The company developed a complete range of moulders, dividers, rounders, intermediate proofers and automatic bread lines.
Discover MERAND

Professional products to meet all your needs…

Types of breads

Ciabatta, Baguettes, Rolls,
Sandwich bread, Artisan bread, Hamburgers, ...

Our solutions

Merand bakery machines for multiple types of breads : ciabatta, baguettes, rolls, sawndiwh brad, artisabn bread, hamburgers

Dough processing steps

Division, Resting, Moulding,
Rounding, Scoring, Transfer, ...

Our solutions

Dough processing steps for bakery machines

Types of bakeries

Craft bakery, Multi store craft bakery, Wholesale
bakery, In-store bakery, ...

Our solutions

Merand products for any types of bakeries : craft bakery, multi-store bakery, wholesale bakery, in-store bakery

Nos références clients

industrial bakery bread production
Wholesale bakeries

Automatic bread line FlexiLine 2.0

Industrial bakery KARYNA, Port-au-Prince, Haïti

vertical moulder tregor and hydraulic divider diva merand
Craft bakeries

Vertical moulder Tregor & hydraulic divider Diva

Craft bakery Ptit Jean, Rohrbach-les-Bitche, France

sandwich bread divider shaper
Multi-store craft bakeries

Press-shaper Atoupains

Fast food & snacking "Mad Furieusement Bon" in Rennes, France

moulding bread vertical moulder bakery
Craft bakeries

Vertical moulder Tregor

Artisan bakery-pastry Huckleberry, Kuala Lumpur, Malaysia

MERAND is also ...

Baking Lab ®

Baking Lab MERAND is a valuable tool for manufacturing feasibility with one of our machines

Discover

Baking Lab - Merand baking lab tool for manufacturing

Merand TV

See the videos of our machines

Merand TV - bakery machines videos

Last news

03/09/2026

Baking & Cooling: Transform and set

It all comes down to the final stages: baking transforms the dough, while the proofing process stabilizes the crumb and the crust. Understand the processes that bring bread to life

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L'apprêt et la scarification : La dernière fermentation, le dernier geste
27/08/2026

Proofing and Scoring: The Final Fermentation, The Final Gesture

The final step before baking—scoring and slashing—plays a decisive role in the bread’s volume, appearance, and rise. Master these two key techniques.

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Le façonnage : Créer une peau et la verrouiller
20/08/2026

Shaping: Creating a Skin and Locking It

It takes just a few seconds to decide on the shape, size, and opening of the loaf. Shaping creates and seals the crust of the dough to control how it rises in the oven.

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La Détente : le temps comme outil
12/08/2026

The Proofing: Time as a Tool

Resting allows the dough ball time to relax after being divided. Duration, temperature, and resting conditions: the keys to dough that’s easy to shape.

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Need more information?

+33 (0)2 99 04 15 30 Contact us

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