For more than 100 years, Benier has designed and built dough production and dough handling systems for all types of dough. The desired hourly performance we incorporate is used in artisanal bakeries and industrial bread making lines alike.
The main focus is on dough quality and gentle dough handling – during dough dividing or moulding, for example. The role model is the manual artisanal processing method, which is reproduced using modern mechanical engineering and control technology.
Bread, rolls, baguettes, panettone and pizza – Benier has broad and successful experience in a range of production processes that reach into every category. From traditional standard processes to individually tailored equipment.