In this section you will find equipment for bakeries: dough mixing machines, tools for shaping and proofing, workbenches and accessories. The range centres on Famag spiral mixers, alongside Fimar planetary mixers and Paderno accessories.
What you need to equip a bakery
1. Mixing
The key machine is the spiral bread mixer: our range includes Famag models handling up to 50 kg of dough, single-phase and three-phase, with one or two speeds. You will find every model, including small ones with a removable bowl, among our professional dough mixers. For brioche and baked sweets you need a planetary mixer instead.
2. Shaping and proofing
To divide and shape bread you need a workbench: stainless steel tables come in different depths, with or without an upstand. For proofing dough there are stackable 60x40 dough boxes and stainless steel mixing bowls and basins. For flour there are sieves, while rolling pins and bread sieves are among our pastry accessories.
3. Refrigeration
An upright fridge stores dough and semi-finished products, and a blast chiller rapidly cools filled baked goods before storage.
How to choose the main equipment
| Equipment | What to look at | Practical advice |
|---|---|---|
| Spiral mixer | Kg of dough per batch | A 40 kg model handles about 25 kg of flour at 60% hydration. Choose according to the dough you need for each bake. |
| Speed | One or two | Two speeds if you make different doughs: slow to combine, fast to develop the gluten. |
| Bowl | Fixed or removable | Removable for easier emptying and cleaning; fixed on larger capacities. |
| Power supply | Single-phase or three-phase | Single-phase 230 V if the premises have no three-phase supply (single-phase models are available up to 40 kg); three-phase 400 V for intensive use on larger capacities. |
| Workbench | Depth and upstand | 600 or 700 mm deep depending on the space; the upstand protects the wall behind the bench. |
Equipment by type of business
- Artisan bakery: 30–50 kg spiral mixer, stainless steel tables, proofing boxes, upright fridge.
- Bakery shop with a small production area: 10–20 kg mixer, possibly with a removable bowl, stainless steel bench and sieves.
- Bread and pizza kitchen: the same spiral mixer for both doughs and 60x40 boxes for dough balls.
If you are unsure which model to choose, message us on WhatsApp at +39 333 687 8297.
Frequently asked questions
What equipment do you need to open a bakery?
Besides the oven, you need a spiral mixer, a stainless steel workbench, dough proofing containers, bowls, sieves and scales, and a fridge or blast chiller to store dough and filled products.
What mixer capacity does a bakery need?
Capacity refers to the kg of dough per batch. A 40 kg mixer, for example, handles about 25 kg of flour at 60% hydration. Choose it according to how much bread you need for each bake, without always running the bowl full.
Single-speed or two-speed mixer?
With two speeds, you use the slow one to combine the ingredients and the fast one to develop the gluten network. It is useful if you make different doughs, for example bread, pizza and sweet yeast doughs. For a single type of dough, one speed may be enough.
Fixed or removable bowl?
A removable bowl lifts out for emptying the dough and cleaning, and is handy on small models used for several preparations on the same day. A fixed bowl is the most common solution on larger capacities.
Can the same mixer be used for bread and pizza?
Yes: a spiral mixer handles both bread dough and pizza dough. Hydration, mixing times and speeds change, and are adjusted to suit the recipe.
How are shipping costs calculated?
Shipping costs depend on the weight of the goods and the delivery address, and are shown during checkout before payment.