Solutions

Automated Beroven Lines

Industrial bakery and pastry production requires systems that ensure operational flow, product consistency, and resource optimization.

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Bulk Storage

Optimized ingredient handling: Our storage solutions reduce handling time, improve hygiene, and ensure reliable dosing with full digital traceability.

Mixing & Kneading

Controlled development: Mixing systems regulate gluten network formation and guarantee homogenous distribution of all components.

Dough Dividing & Rounding

Precision mechanics: Equipment ensures uniform volume and weight for downstream consistency in proofing and baking.

Product Infeed

Seamless integration: Shaped products are gently transferred into the main line, allowing flexible production schemes.

Proofing Units

Stable fermentation: Automated control of temperature and humidity for accurate, consistent proofing performance.

Baking Technology

Efficient heat transfer: Ovens designed for industrial volumes with optimized baking profiles and thermal uniformity.

Depanning Solutions

Product-dependent strategies: Timing and method are selected to protect fragile structures, especially in light or aerated doughs.

Cooling Systems

Moisture-preserving design: Controlled airflow and temperature regulation help maintain structure and extend shelf life.Empaquetado

Packaging Lines

From function to finish: Our packaging setups are calibrated for speed, hygiene, and protection, adapted to each product type.

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Integrated, precise, and efficient

Our automated lines are engineered to align every step—from storage to final packaging—ensuring a smooth, synchronized production flow.
Conveying systems are designed to seamlessly carry the product throughout the entire process.

We take a comprehensive approach that optimizes time, energy, and space, tailoring each solution to your plant’s specific needs.

1. Ingredient Storage and Dosing

Accurate input control for uniformity across every batch.

2. Dough Preparation and Shaping

Tailored dividing, resting, rounding, and forming processes—adapted to each dough and final product.

3. Lamination and rounding

This is a part of the product shaping process starting right after mixing.
Our machines allow you to store and select multiple recipes digitally, fully adapted to your dough types.