Bakery, Confectionery & Snacks
Steady quality at high speed
Dough, fillings, chocolate and extruded snacks all move fast and leave little room for error. Contamination control matters as much as throughput: a single foreign body can mean a full recall.
We help bakeries and snack makers protect their brand with inspection at critical control points and plan line upgrades around their recipes.
Croissants & pastry
Laminated dough is sheeted, cut and curled into croissants, then proofed, baked and packed.
Step 1 of 7: Raw material handling
Flour and ingredients are stored and weighed automatically for every batch.
Step 2 of 7: Dough preparation
Ingredients are kneaded into a cool, well-developed dough ready for lamination.
Step 3 of 7: Make-up line
Dough is laminated with butter, sheeted thin, cut into triangles and rolled into croissants.
Step 4 of 7: Proofing
Shaped croissants rise in warm, humid air until the layers open up.
Step 5 of 7: Baking
Croissants bake to a flaky crumb and a golden, crisp crust.
Step 6 of 7: Cooling
Baked croissants are cooled to packing temperature to avoid condensation in the pack.
Step 7 of 7: Packing & end of line
Croissants are flow-wrapped, cased and palletised.
Yeast dough is sheeted and cut into rings, proofed, fried, glazed and packed.
Step 1 of 6: Raw material handling
Flour, sugar, eggs and milk are stored and dosed by recipe.
Step 2 of 6: Dough preparation
Ingredients are mixed into a soft, elastic yeast dough.
Step 3 of 6: Sheeting & cutting
Dough is rolled into an even sheet and cut into rings or rounds.
Step 4 of 6: Proofing & frying
Donuts rise in a proofer and are then fried on both sides to a light, even colour.
Step 5 of 6: Cooling & finishing
Donuts are cooled and covered with glaze, icing or toppings.
Step 6 of 6: Packing & end of line
Finished donuts are packed, cased and palletised.
Bread, buns & rolls
Dough is divided, shaped, proofed and baked into loaves, then cooled, sliced and bagged.
Step 1 of 7: Raw material handling
Flour is stored in silos and dosed with water, salt, yeast and other ingredients.
Step 2 of 7: Dough preparation
Ingredients are kneaded into a fully developed dough.
Step 3 of 7: Make-up line
Dough is divided into equal pieces, rounded, rested and moulded into loaves.
Step 4 of 7: Proofing
Loaves rise under controlled warmth and humidity to the right volume.
Step 5 of 7: Baking
Loaves bake to a set crumb and an even crust colour.
Step 6 of 7: Cooling
Bread is cooled thoroughly so it slices cleanly and does not sweat in the bag.
Step 7 of 7: Slicing & bagging
Loaves are sliced, bagged, closed and cased for dispatch.
Soft dough is divided and rounded into buns, proofed, baked, cooled and bagged.
Step 1 of 7: Raw material handling
Flour, eggs, milk and other ingredients are stored and dosed by recipe.
Step 2 of 7: Dough preparation
Ingredients are mixed into a soft, enriched dough.
Step 3 of 7: Make-up line
Dough is divided and rounded into bun pieces and placed on trays.
Step 4 of 7: Proofing
Buns rise in warm, humid air to a light, even shape.
Step 5 of 7: Baking
Buns bake to a soft crumb and a thin, glossy crust.
Step 6 of 7: Cooling
Baked buns are cooled before slicing and packing.
Step 7 of 7: Packing & end of line
Buns are bagged, closed, cased and palletised.
Pizza bases are sheeted, proofed, sauced, baked, topped, frozen and wrapped.
Step 1 of 6: Raw material handling
Flour and other ingredients are stored and weighed automatically.
Step 2 of 6: Dough preparation
Ingredients are kneaded into a dough suited to sheeting.
Step 3 of 6: Sheeting & saucing
Dough is sheeted and cut into bases, proofed and covered with a measured layer of sauce.
Step 4 of 6: Baking & topping
Bases are baked, cooled briefly and dressed with cheese and toppings.
Step 5 of 6: Freezing
Topped pizzas are frozen fast to lock in toppings and texture.
Step 6 of 6: Packing & end of line
Pizzas are wrapped, cartoned, cased and palletised.
Where it is used
- Bread & pastry
- Biscuits & wafers
- Chocolate & confectionery
- Extruded snacks
- Filled products
- Final pack inspection
What we supply for bakery, confectionery & snacks
Related segments
Planning a new line?
Tell us about your product, capacity and timeline. Our team will come back with options from the manufacturers we work with.
Sagueny Group Seminar
Manufacturers and industry experts under one roof: production lines, meat and poultry processing, packaging and quality control.
See the event