Mixing

The fermentolevain is a bakery-patisserie equipment allowing to elaborate and preserve liquid leaven.

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.

Spiral mixers are robust equipment for bakery and pastry, but also for pizza dough.

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.

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.

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.).

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

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