Dough, sweet or savory, comes in many compositions, it can be kneaded or mixed and there are many cooking and baking methods. A big difference is also whether yeast or a leavening agent (baking powder) has been added and whether the dough needs to rise, rest or not.
Doughs with a higher fat content contain less water and are less elastic than bread doughs. They are often called shortbreads. Doughs that use other leavening agents than yeast are called Quick breads.
We design and manufacture complete production lines to the needs, desires and circumstances of customers all over the world. With our expertise in pastry equipment we are able to meet all your needs and find the best possible solution.
Together we will look at your requirements with regard to the required machine and the products to be produced. On the basis of this information, our technical draftsmen go to work, after which we will present you the customized solution.
Bakon is your partner in customized and turnkey solutions to optimize your production processes.
BAKON designs and manufactures
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