Bertrand-Puma

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.

The Tornado has been designed specifically for bakery and pastry making, it allows you to prepare all types of mixes such as pastry and a wide variety of doughs. 

This tabletop planetary mixer is the ideal asset for small spaces, especially in pastry making, allowing to make creams, mixes, or different doughs.

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.

The Divitrad divider allows to divide directly the dough into 2*10 pieces, or into 20 square pieces. This divider-former ensures a delicate work of the dough in order to preserve the future honeycomb.

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 use of a divider-rounder machine allows the division of the dough into pieces of equal weight and a rounding for the realization of small round buns. 

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!

OXYGENE spiral mixers offer incomparable kneading quality! The range comprises 4 models, with maximum dough capacities ranging from 45 to 130kg.

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.).

The ALIZÉ range of divider-rounders is ideal for dividing and rounding dough of all types and weights,  without altering the dough growth process. They are available in semi-automatic (Stentor) and automatic (Platinium) versions, with 4 models ranging from 15 to 36 divisions.

With state-of-the-art filtration and a water dynamization and structuring process, they guarantee healthy water for the production of quality products.

DOLINE is an automatic stainless steel bread-making unit, designed for loading dough into dough trays after kneading. The dough, introduced either manually or via a selftilting mixer, is automatically weighed, divided and placed in trays.