Food industry

For many years, our company has been designing and executing partial and complex solutions of production reengineering, namely in the field of bakeries. We offer partial solutions for small and middle operations as well as complex automated systems for large-scale and industrial productions of bakery products. When designing and executing our products, we rely on the long-term experience of our foreign brand-name supplier, being experts in their respective fields of operations. We approach each client and every project individually, and we always responsibly endeavour to offer a solution, which at the most reflects the client's demands, spacial possibilities and the nature of the client's operations. We have been active in the bakery industry for a relatively long period of time, so we are acquinted with majority of bottlenecks and difficulties immerging in operations with the live and ever-changing material, such as dough. We process and pass onto our suppliers all our knowledge and experience gathered by monitoring the changes and developments in production technical and technological procedures; based on these, our suppliers modify and improve their respective products in order to suit the best to the Czech specifics of dough preparation and production, as well as products made of dough.

We offer to our client technical solutions for the following production activities:

• storage, conveying and dosage automation of powdered and fluid raw materials (flour, micromaterials, oil, cooled water, fluid yeasts, etc.)
• production of doughs and fillings (mixing and beating)
• proofing (proofers, intermediate proofers, systems of controlled proofing, etc.)
• dough portioning and rounding (portioning, rounding, moulding, etc.)
• bread production
• common pastry production
• production of short pastry and tea cakes
• baking
• cooling of end products
• conveying of intermediate products and end products

When executing these activities, we cooperate with the following suppliers:

Storage, conveying and dosage of raw materials	Dough portioning and rounding, bread production, proofing, baking and cooling	Production of doughs and fillings (mixing and beating), production of short pastry and tea cakes	Common pastry production, conveying of intermediate products and end products

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CEPI

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MIXER

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WP HATON

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RH TECHNIK