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Dividing dough into consistent, accurate portions is the first step toward uniform baked goods. Inaccurate scaling leads to product waste, customer complaints, and lost profits. The HM-FG / HM-GY series dough dividers deliver exceptional precision across five weight ranges – from 20g to 1000g
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Producing flaky pastries such as scallion pancakes, roti, puff pastry, and crackers at industrial scale requires precision, flexibility, and quiet operation. Traditional lines often suffer from noisy drives, uneven sheeting, and dough sticking, leading to waste and inconsistent quality.
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Producing premium croissants at scale is challenging. Manual rolling is slow and inconsistent. Automated lines often suffer from high dough waste, poor layer uniformity, and limited shape flexibility. The HM-640D Croissant Production Line solves these problems with an integrated system
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Producing high-quality bread, buns, and steamed dough products at scale requires more than just speed. It demands precision, flexibility, and the ability to replicate artisanal texture and appearance. Traditional production lines often struggle with inconsistent layering, poor crust coloration
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