Bakery
Machines and complete lines for bakery products
From dosing and mixing to proofing, cooling, freezing and packing. Sticomax Group designs, builds and installs machines and lines for bread, biscuits, desserts, dough and puff pastry, and pizzas and pizza bases. You work with a single point of contact, from the initial design through to service after handover.
We design and build bakery lines that handle your product with care, from dough to packaging, and keep running day and night.
Our customers
Trusted by leading food producers
Producers across the food industry work with machines and lines from Sticomax Group every day.
End products
Solutions for every bakery product
Your challenge, our solution
One line, fully aligned
Damaged dough or broken biscuits, a proofing or cooling time that needs more floor space than you have, or a line that stands idle for long periods during cleaning: each of these costs you capacity and quality directly. Within Sticomax Group, specialist machine builders work together on every step, so that your line performs as a whole.
- Product quality: gentle product handling, so that dough, puff pastry and biscuits keep their shape
- Hygiene: open, easy-to-clean stainless steel designs, with ViwateQ’s unique surface treatment so that dough residues and crumbs adhere less
- Space and dwell time: spiral proofers, spiral coolers and spiral freezers that combine a long dwell time with a compact footprint
- Reliability: robust machines, preventive maintenance and fast delivery of parts
The process
Before and after the oven, every step from a single partner
We supply individual machines and line sections before and after the oven, including conveying, buffering, platforms and installation. These are the process steps in which we support you.
Dosing & mixing
Paddle mixers, mixing screws, dosing screws and powder dosing units for a consistent supply of ingredients.
Dough conveying & alignment
Equilibration conveyors for dough and puff pastry, wire mesh belts, and distribution and buffer conveyors that move the product gently through the line.
Proofing
Spiral proofers for bread and dough, with a long dwell time on a compact footprint.
Topping
Topping lines with ingredient hoppers for pizzas and other topped products, complemented by sieve shakers and dosing shakers with a sieve deck.
Cooling & freezing
Spiral coolers, ambient spiral coolers, cooling tunnels and belt coolers after baking, and spiral freezers and freezing tunnels for frozen products.
Weighing & filling
Multihead feed shakers, weigh belts, Eqlipse dosing systems and weigh filling stations for a steady supply to packaging.
Inspection & detection
Inspection belts and metal detection conveyors to remove off-spec product and foreign bodies from the line in good time.
Packing & end of line
Bakery packing lines, box and crate handling, buffers and logistics conveying to dispatch.
Machines
Machines for every step in your bakery line
Line advice
Wondering what more your bakery line could deliver?
Discuss capacity, product quality or proofing and cooling times with a specialist. Together we will look at where your line is losing out and which change will deliver the most.
Sticomax at a glance
Focused on the lowest TCO for your bakery line
Bakeries produce large volumes of a delicate product, with fixed times for proofing, cooling and freezing. That is why we do not look at the price of a single machine, but at the costs and yield of your entire line over its full service life.
2,500+
Machines delivered
Our machines are in operation at food producers around the world, from pre-processing to packaging.
70+
Countries
Installation and service wherever your bakery is located, including fast delivery of parts.
±300
Specialists
Engineers, fitters and service technicians with many years of expertise in cooling, freezing and product handling.
30 years
Experience per company
An average of 30 years of machine building per company, refined in practice at food producers.
200+
Machine types
From dosing screw to spiral freezer: a broad range for the steps before and after the oven.
5
End products
Bread, biscuits, desserts, dough and puff pastry, and pizzas and pizza bases.
1
Point of contact
One project team for the design, construction, installation and servicing of your line.
24/7
Service
Your production often runs day and night. So does our service department, with preventive maintenance and inspections.
Our specialists
Six specialists, one team
Sticomax Group brings together specialist companies from Belgium and the Netherlands. For the bakery sector, five machine builders work together with ViwateQ, a specialist in the surface treatment of stainless steel. You have one project team and one point of contact for your line.
Stumaco
Based in Staden, Stumaco builds paddle mixers, mixing and dosing screws and powder dosing units for the supply of ingredients. At the end of the line, Stumaco supplies bakery packing lines with weigh, inspection and transport belts.
FoodeQ
FoodeQ, based in Steenbergen, specialises in vibratory technology, with more than 2,500 vibratory conveyors delivered. For bakeries, it supplies cooling and freezing tunnels, sieve and dosing shakers, multihead feed shakers, Eqlipse dosing systems, weigh belts and metal detection.
Romonta
Romonta supplies topping lines with ingredient hoppers, equilibration conveyors for dough and puff pastry, and belt dryers and belt coolers for bread. It also builds belt conveyors, wire mesh and eyelink belts, buffer systems and crate handling.
ICS Spiral Freezers
ICS builds spiral proofers, spiral coolers, ambient spiral coolers and spiral freezers for bread, dough and puff pastry, desserts and other bakery products. A spiral combines a long dwell time with a compact footprint.
IntOCon
IntOCon takes care of the end of the line with custom box and crate handling, buffers, mergers and logistics conveying. This ensures your bakery line connects smoothly to the packing department.
ViwateQ
ViwateQ has developed a unique, chemical-free treatment for stainless steel. It makes the surface of machines and lines microscopically smooth, so that dough residues, crumbs and dirt adhere less and cleaning is quicker and more thorough.
Cases
Experience with leading food producers
24/7
Industry-leading service & maintenance
A bakery line often runs in multiple shifts, with a tight schedule and a product with a limited shelf life. Any downtime then costs production straight away. That is why we stay involved after installation, so that your line keeps running and you get the most out of your investment.
- On-site installation and commissioning
- Training for your operators and maintenance department
- Preventive maintenance and inspections
- Fast delivery of parts, including across borders
We are here to help
Contact
Discuss your bakery line with a specialist
Tell us what you produce, what capacity you need or what issues your current line is running into. A specialist will contact you personally to discuss the options.
