Preparing Dough at an Industrial Scale

Dough preparation for any bakery is essential for making a quality baked good. When baking moves to an industrial scale, dough preparation is more challenging yet just as important. Preparing dough at an industrial scale is about consistency and efficiency. Today’s new and used industrial dough preparation equipment is designed to make dough for your line effectively while allowing your bakery to get a quality product to market with a low operating cost.

Dough Mixing and Kneading

The first step in dough preparation is dough mixing and kneading. This is an important step to creating the correct mixing amount, air entrainment, and consistency. To increase efficiency, industrial mixing equipment automates as many steps of this process as possible to enable high-speed mixing capabilities. This includes the steps of kneading where the dough is pressed, sometimes in a chilled bowl, to increase performance. Some equipment also includes the ability to detect faults and alert operators of any anomalies quickly.

Dough dividing, rounding, and proofing

Once the dough is created, it then has to be prepared for the make-up line where the filler, folding, and decorating will be performed. This begins with a dough divider, such as the Benier 6 Pocket Dough Divider. These evenly divided pieces are then rounded, which must be consistent to help ensure that subsequent equipment can properly handle each piece. This is often done by repositioning the dough ball several times against forming surfaces to improve rounding.

The dough is then proofed. Proofing can be done as a manual step or using a tray or spiral proofer. The proofer will precisely control the temperature and humidity over the specified period of time to proof the dough. Proofing equipment uses sophisticated technology to create a balance of heat and steam to create a quality dough.

System design

Dough preparation systems are designed to minimize cost of ownership. This means that they should be consistent and easy to operate. Technologies such as non-stick coatings and hygienic design allow for equipment to run for longer and make cleaning faster and easier. Other design improvements include using corrosion-free materials such as stainless steel and synthetic, food grade materials. These innovations have allowed industrial bakeries to deliver exceptional baked goods at affordable prices throughout the world.

Artisan Capital Partners tailors solutions and services designed to create liquidity from industrial bakery assets while consistently managing transaction risk. Artisan Capital Partners helps bakeries manage assessing equipment, dismantling, and transportation, as well as design, installation, and testing to provide bakeries with a liquidity event that meets their goals.


A look at Benier’s Industrial Baking Equipment

When baking is your business, you understand the importance of having quality equipment at every stage of the process. The first phases of mixing and handling the dough are crucial steps, and the equipment you choose for you industrial baking line can have a big impact on your finished product. Artisan Capital Partners, who stocks a growing and evolving inventory of industrial baking equipment, is developing their inventory of the respected brand Benier, a company that has designed and built dough production and dough handling systems for 130 years. Here is a look at Benier’s dough production line of mixing, dividing, rounding, proofing, and moulding equipment.


A good mixer is essential to any medium or large scale baking operation, and Benier offers several types of mixers, also called mechanical dough developers (MDD’s). Their MDD’s include the option of providing vacuum and/or pressure mixing, boast an ease of maintenance and a fully automated process, and depending on the mixer, have a capacity of up to 772 pounds of dough per batch.


After the energy and workmanship that has gone into creating the dough, it is imperative that the equipment that subsequently handles it also provides quality outcomes. The type of dough divider your business requires depends on several factors, and Benier has a range of equipment to meet many industrial baking needs. One of their newer models, the patent-pending Xtrueder, is a good example of their design and manufacturing abilities, and can produce 15,000 pieces per hour and features vacuum assisted intake, easily exchanged outfeed nozzles, and built-in air conditioning for consistent dough temperature.


According to Bakerpedia, dough rounding is when “the divided dough piece is shaped into a ball for easier handling, and in some cases, coated with dusting flour to prevent dough pickup.” Benier has four models of rounders: V-Belt Rounder, Allrounder, Unirounder, and Tallround.


Many bakeries rely on Benier’s industrial first proofer to ensure their dough rests and reaches the highest level of quality it can attain in the proofing process. Benier’s proofer is flexible, with a modular system and several infeed capacities available, up to 9,000 pieces per hour.


As the final step in the dough handling process, moulding literally shapes how the dough will look as the final product. For this important task, Benier produces several models of moulders, all of which tout the benefits of being easy to operate, easy to clean, and easy to maintain.

Artisan Capital Partners is the go-to for industrial baking equipment.  We buy complete bakeries, production lines, and peripheral equipment.  Contact us today to learn more.

Tips for Maintaining your Food Production Line

A production line is comprised of highly-engineered machinery creating an efficient, cost-effective process. Focusing on optimizing the process of any particular portion of the line and not solely the outcome itself is a core principle of maintaining your industrial baking production line. With so many components, it can be difficult to keep the movements and motions healthy throughout the line.

Measure and analyze

One of the first major steps in maintaining your food production line is to define your process. Start by defining the steps involved in creating your products, the inputs and outputs, components of an industrial bakery production line, and each production line workers’ task. Once your process is defined you can determine a schedule for your production line, the expected costs, and required output. Once you have that in place, it becomes extremely important to measure those production line metrics continuously with as many variables, including production schedule inconsistencies. As you analyze data to understand if production and costs are as expected, you can begin to understand variances in production and look for opportunities to improve efficiency.

Production line workers

The production line workers know your production line better than nearly anyone. They are the front line to maintain and improve your production line. It is important to involve production line workers in the process and give them as much ownership as possible. One way of doing this could be allowing changing roles within the production line and allowing production line workers to choose these changes and their shifts. This will provide production workers not only more investment in their work, but also more experience with the entire production line at different times. With these aspects in place, bottom-up communication in production lines becomes one of the most important tools to maintaining your production line. Provide production line workers a direct channel to provide ideas, observations, and thoughts on how to improve efficiency, or report any issues in the production line. It is important to listen to these tips and incorporate them when they can improve the maintenance of your production line. Your production line workers will have experience across the production line and ownership in bettering the process.

Schedule preventive maintenance

Production line equipment will experience wear and tear that you can anticipate. This knowledge of potential repairs allows you to schedule preventative maintenance far in advance and incorporate those costs and schedule changes in your forecasts. Avoiding prescribed preventative maintenance may work once or twice but over time can produce unreliable production or costly breakdowns in the equipment.

Scaling your Operation – When is it time to Upgrade?

One of the pivotal decisions in any business is deciding when to scale. When it comes to scaling your industrial bakery equipment, there are several factors to consider. Artisan Capital Partners has experience in the process and can provide not only the industrial baking equipment you will need, but also insight into what to expect. As you weigh your options for scaling your business, here are a few signs it may be time to consider upgrading your baking production line.

Your equipment is becoming harder to repair

Industrial equipment is subject to a great deal of daily wear and tear. A major equipment failure or regular breakdowns over time can indicate it may be time to consider retiring your equipment. In any production line, replacing equipment is an ordeal that can impact the smooth operation of your business, but if you cannot find the parts to repair your equipment, or a skilled person with expertise in your particular equipment to repair it, the time and expense of replacement may be unavoidable. Purchasing used and refurbished bakery equipment can be a very effective way to mitigate the costs of replacement. Be sure to consider a supplier that offers a 90 day parts and labor warranty, so they can assist with any immediate repairs, should the need arise.

Your equipment can’t keep up with demand

As you grow your business, you will inevitably face the exciting but stressful issue of meeting the increased demand for your product. Scaling from a small bakery operation to a medium or large one means finding new equipment to accommodate your goal of greater product output to meet your customer’s needs. Depending on the age and condition of your equipment, you may consider selling or trading it in for a production line that better fits your growing business. Additionally, in the time required to remove your old equipment and install the new equipment, you can take the opportunity to similarly scale any teams, strategies, and protocols that also could benefit from growth and revision.

Your equipment is not as up-to-date as it could be

There are continual innovations in every field, and industrial baking equipment is no exception. Though the technologies involved in the food industry have previously been considered low-tech and slow-changing, there is a new drive by manufacturers to meet the desire of food producers to explore new technologies. From increasingly automated bakery production lines to equipment that can keep pace with consumer trends like specialty bread or locally-sourced, whole ingredients, there are many new equipment options you can explore. It can be an exciting project to trade in old, inefficient equipment for easy-to-use, advanced technologies that can quickly and dramatically impact the way your business operates.