Welcome to Pavailler
Bakery and pastry ovens
The specialist in dough preparation and processing equipment for bakers and pastry-makers.
Bertrand Puma was created in 1952 by Mr. Bertrand, then called "machines bertrand". He is the inventor of a machine that revolutionized the work of bakers: the moulder. Later, the company diversified and in 1958 proposed the dividing machine. In 1977, the company moved to Nevers, and in 1994 won the innovation trophy at the Europain trade fair with its Fermentolevain. Today, a true specialist in dough work, it offers equipment for kneading, moulding and dividing dough, not forgetting the Fermentolevain, which enables leaven to be made and preserved. Bertrand Puma is a historical actor of the market, wishing to provide robust and compact machines for all types of dough.
Cadet dough sheeters are tabletop dough sheeters. They are equipped with fixed stainless steel shelves.
The fermentolevain is a bakery-patisserie equipment allowing to elaborate and preserve liquid leaven.
The stratus dough sheeters are available in several sizes: Junior (table top), Senior and Senior XL. They allow you to refine the dough and to make beautiful puff pastries.
Just like the Euro 2000, they can be used for rolling and shaping dough pieces.
The mixer allows a homogeneous mixture thanks to its stainless steel tank containing between 20 and 60 liters (according to the models) and the possibility of equipping it with various tools: hook, paddle and whisk
This tabletop planetary mixer is the ideal asset for small spaces, especially in pastry making, allowing to make creams, mixes, or different doughs.
Spiral mixers are robust equipment for bakery and pastry, but also for pizza dough.
The oblique moulder allows the rolling and the shaping of dough pieces intended for the manufacture of baguettes, large and small long loaves.
The bertrand puma self tilting mixer allows you to transfer the dough contained in the fixed bowl to a table for example.
Equipped with two speeds of rotation, the mixer with removable bowl is designed to avoid the rise of dough, and to control precisely the speed of kneading according to the strength of the dough.
The Nova Soft roll-up machine allows to lengthen the dough pieces without degassing them in order to ensure a quality development of the products, rounded ends and to preserve the honeycomb.
Available in two models 30 and 45 kg, it allows the kneading of traditional bread, special breads, croissant... very softly.
The spiral mixers with removable bowl can be equipped with a bowl elevator in order to decant more easily the different products.
This divider-former combines all the advantages of the divitrad, but in a compact mode. It allows the narrowest bakeries, and those with limited budgets, to have a dough divider that respects the dough.
The D20R is capable of dividing dough into 20 equal pieces. Like other dividers, the design and materials used in the construction of the D20R are designed for easy maintenance.
The Equinoxe is the ally of intensive productions, capable of dividing the dough into 20 equal pieces. Just like the compact divitard, it is approved for lempa quality, taking care to reduce flour spillage.
With the Equinoxe Compact, artisan bakers can count on a compact machine that fits into their small work spaces and maintains the level of sturdiness and performance they are looking for every day.
The Volumetric dough divider is a robust, precise and highly productive machine, capable of dividing from 900 to 2200 pieces/hour, at a fixed or variable rate.
The dough divider is used to make round rolls, brioche, pizza balls, etc. It divides the dough into several pieces of equal mass.
The BERTRAND PUMA belt rounding machines are designed to round the dough pieces that have just been divided, thus favouring pre-fermentation as well as regular and homogeneous fermentation.
Eclipse is an intermediate expansion chamber with balances, which promotes elongation during shaping.
They are available in automatic or manual versions, from 52 to 92 pans, in 2 widths, allowing a capacity of 160 to 644 dough pieces.
All integrated, this equipment allows the expansion of the dough pieces as well as the shaping. The RPFI is mobile thanks to wheels (2 brakes) located under the frame
This automatic bread plant allows to work all types of dough, from baguette to sandwich bread.
Archipel is able to process up to 1200 dough pieces/hour!
Bertrand Puma's Tornado 80 mixer will accompany you in the large-scale production of your bakery products (cookies, brioche, special breads, pastries, etc.) and filling products (cream, sponge cake, meringue, etc.).