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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.

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 bread production line composed of volumetric divider conveyor belt and horizontal moulder for bakery

Automatic line for gluten free bread

automatic production bread line for rolls buns pizza burgers mini brioche composed of divider-rounder and moulder

Automatic line with divider-roller Rl 2/2

groupe automatique de production de baguettes blanches et baguettes tradition
Semi-automatic groups

PolyPains automatic bread line

Composed of the automatic DivBloc Dual dough block divider, the BMF automatic intermediate proofer and the Armor Tradition horizontal moulder, the PolyPains automatic group allows the production of a wide range of high quality white and traditional breads.

automatic production line for traditional breads and baguettes and white baguettes  composed of an automatic mini balancer, a volumetric divider-weigher and a horizontal shaper  horizontal

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

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