Under the motto “Future? Let’s bake it together.”, Handtmann will be presenting flexible production solutions for the bakery trade and medium-scale producers in Hall 5, Stand 5B53 at südback 2026.
Handtmann‘s latest technologies for the production of classic baked goods just as well as contemporary snacks and trend products will be showcased. A range of baked goods, from unmolded wheat bread to tin bread, small baked goods, snacks or pastries will be on display. The basis for this are portioning machines, which can be combined with auxiliary devices and thus used flexibly for dough dividing, dosing, or forming. These systems for the processing of dough and a variety of other fluid, viscous, rigid, firm, or chunky products are available to artisan small-scale operations as well as medium-scale businesses and industrial-scale enterprises. Excellent product quality and weight accuracy – an economic advantage, especially when using expensive raw materials – set all of the machine solutions presented apart.
Dough dividing, dosing, and forming in the bakery trade
Product solutions for the flexible processing of a wide range of dough consistencies or products are available for the bakery trade. One exhibit will be the MPE manual portioning unit, which, in combination with a portioning machine, is used for the economically efficient and accurate-to-the gram dividing of dough. The MSE 441 manual forming and cutting unit is perfectly suited for the production of a wide variety of formed 2D and cut products. The DV 85-1 dosing valve, in combination with the new VF 804 S portioning machine, will showcase the flexible dosing of pasty, fluid, and chunky products, such as creams, desserts, topping, batters, shortcrust pastry, spreads, and more. Dosing can be flexibly into containers such as cups, trays, jars, or thermo-forming packaging, as a topping, or onto a dough sheet. At the same time, hot dosing at temperatures up to 90 degrees Celsius is also possible.
Accurate-to-the-gram and flexible dough dividing
One solution exhibited at the Handtmann trade fair stand is the SE 442-1 dough dividing system in its new “advanced” version, in combination with a VF 840 portioning machine, the integrated WS 910 advanced weighing system, and a conical round molder. It is ideal for processing white bread and toast dough, or even firm pizza dough, and dough with chunky add-ins. Different portion sizes and product shapes can be divided using a selection range of various forming inserts. Blade and conveyor belt speed can be controlled separately, ensuring precise product placement at equal spacing. By adjusting the cutting speed of the rotary blade, it is also possible to determine the orientation of the dough pieces on the conveyor belt, thereby optimizing them for downstream processes. The dough dividing is oil-free, which reduces flaws in the baked items and costs. The system can be used as a stand-alone production unit or integrated into complex line solutions thanks to its interface capability and modularity.
Dosing into containers, thermo-forming or tray packaging
Another exhibit will be the new DS 554 dosing system with conveyor belt. Soft, pasty, chunky, or firm products are dosed with absolute precision and weight accuracy. In combination with container transport conveyors, thermo-forming machines or tray sealers, the single-lane dosing system fills cups, cans, jars, and sachets with utmost precision.
