Silos and Storage
Storage and dosing of raw materials before the mixer. Stainless silos, big bag stations and liquid tanks.
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Pre-dough and Dosing Systems
Pre-dough as an active dough component, with the liquid tanks, vacuum conveying and dosing units that feed it. Kaak Silos & Dosing.
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Pre-dough and Fermentation Systems
Fermenters and fully automatic pre-dough plants. Ecoline, Compactline and Multiline, with DIOStart cultures.
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Scrap Dough and Leftover Bread Processing
Dough offcuts and leftover bread fermented into sourdough. Fewer resources, better flavour and shelf life.
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Sourdough Machines
Mixing, maturing and holding sourdough in one stainless body. From 20 to 200 kilograms.
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Spiral Mixers
The quality of the dough is decided here. Spiral mixers give even, repeatable kneading across different dough consistencies.
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MDD Mixer
Royal Kaak's own mixer. Fed straight from the silos, it handles up to 462 kg of dough per batch.
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Laboratory Mixers
Bench-scale VMI mixers for testing recipes before full production. Ten litres, with every parameter recorded.
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Automated Batch Mixing Systems
Automated mixing lines from 1,500 kg to 8 tonnes of dough an hour, running around the clock.
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Continuous Mixers
Continuous kneading from 700 kg to 8 tonnes an hour. Verymix, and the Continuum vacuum mixer for soft products.
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Elevator Tippers
Lifting and tipping the mixing bowl. From the 600 kg table tipper to the 1,200 kg industrial column.
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Automated Dough Systems
Kneading and dough transport automated in one line. Linear transport, bottom discharge and Aroma Multiline.
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Horizontal Dough Mixers
Horizontal mixers built for the dough product industry. Fillo, strudel, puff pastry, croissants, pizza dough, rolls, frozen dough and bread.
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Wendel Mixers
Counter-rotating wendel tools knead faster than a spiral, gently. From 160 to 600 kilograms of dough.
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Open Frame Industrial Mixers
A round tubular open frame that washes down easily, with four agitator choices and hydraulic bowl tilt.
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Fork Mixers
Fork kneading from 16 to 160 kilograms of dough. Gentle on the dough, and aerating as it works.
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Artisan Spiral Mixers
Fixed and removable bowl spirals from 27 to 200 kilograms, built for the daily work of an artisan bakery.
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Enclosed Frame Industrial Mixers
A horizontal unibody frame with a single-end drive, four agitator choices and greater bowl tilt flexibility.
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Dough Divider (Kestart)
Divides dough at the weight you want, precisely and repeatably. The measuring technique is chosen to suit the product and the process.
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Dough Rounding Machines
Turns divided dough into evenly round balls. Dough is kept from sticking or lagging during rounding.
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Moulders
Gives the rested dough its final shape. Sticky and very tight doughs come out clean too.
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Intermediate Proofer
Lets the rounded dough rest before shaping. Control over the process means more consistency in the product.
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Final Proofing Systems
The last proofing before the shaped dough enters the oven. Temperature and humidity controlled.
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Scoring Systems
Scoring the surface of the dough before it enters the oven. Robotic systems make the hand-made cut repeatable.
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Topping Systems
Spreads sesame, seeds, flour and similar toppings evenly over the surface of bread and pastry.
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Bread Slicers
A perfect slice at the right thickness, in under 15 seconds. Tabletop CMF and floor-standing CPF.
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Oven Systems
The heart of the line. Cyclothermic, thermal oil and direct gas fired options, matched to the product.
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Thermal Oil Ovens
Radiant baking with thermal oil: rack, stone with loader, deck, shared boiler and biomass. From 5 to 75 square metres of baking surface.
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Spiral Freezers
Shock freezing of baked or raw product. Frozen product lets you plan production independently of sales.
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Cooling Systems, Spiral Tower
Controlled cooling of the baked product before slicing and packing. The spiral tower gives a long cooling time in a small footprint.
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Industrial Slicing Machines
Band, frame and bun slicers from 15 to 125 pieces a minute; every body connects to the bagging line.
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Bagging Machines
Loading into pre-made wicket bags: the HBB bag blower at 25 bags a minute, the HBS bagloader at 30 or 60, the HWP wrap packer for flatbread at 25.
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Bag Closing Conveyors
Clipband, tab lock, twist tie and tape closing on a pusher conveyor: 25 bags a minute semi-automatic, 60 fully automatic.
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Flowpack and Film Wrapping Machines
Flowpack wrapping with top, bottom or side seal: 40, 80 or 200 packs a minute depending on the sealing system.
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Bundling and Shrink Wrapping Systems
Bundlers, L sealers, shrink tunnels and handle applicators: the multipack and the display pack.
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Cartoning and Case Packing Machines
Case packers from the side and from the top, case erectors, tray packers and lid applicators: 35 to 100 cases a minute.
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Palletising Systems
Cartesian and robotic palletisers, from a compact single-bay cell to a fully automatic island with wrapping and pallet storage.
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Food Packaging Line
Complete lines for packaging food: tight shrink packs, modified atmosphere packs for longer shelf life, and vacuum packs.
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Multipack Packaging Line
Different products collected, stacked and shrink wrapped as a multipack, replacing the costly carton box.
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Stress Free Bread Lines
A complete line that handles dough with the least possible stress. The structure of the dough survives, and you see it in the crumb and the volume.
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Rolls and Buns Lines
Complete rolls and buns lines. A divider with no moving pistons, up to 54,000 products an hour.
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Toast Bread Production Lines
An integrated line built for high output, process stability and consistent products. From 2,000 to 12,000 an hour.
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Freestanding Bread Lines
Bread baked without a tin. From 2,000 to 12,000 loaves an hour.
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Baguette Lines
Flavour-rich premium baguettes. Extra resting time at every stage, from 3,000 to 12,000 pieces an hour.
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Flatbread, Lavash and Tortilla Lines
Working widths from 600 mm and up to 12,000 kilograms of dough an hour. From green dough to highly hydrated dough.
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Pizza and Pinsa Lines, Dough Ball System
A divider that makes uniform dough balls and a prover set to your recipe. Built for highly hydrated dough.
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Slicing and Packaging Lines
Slicer, bagger and closer as one line: manual at 25 bags a minute, semi-automatic at 30, fully automatic at 60; bun lines to 125 a minute per row.
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Pizza Packaging Line
A complete packaging line for fresh and frozen pizza, bread and sandwiches: diverter, pizza-from-disk separation, cooling and wrapping, with shrink film or barrier film in modified atmosphere.
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