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The RS series consists of compact freestanding double-arm kneading mixers designed for professional use. The RS-48 model is particularly suitable for pizza dough, bread, and focaccia. With its 2-speed operation, it efficiently kneads and oxygenates 5kg to 48kg of dough, maintaining a quality that upholds the highest traditions. The patented compact system allows the double arms to operate in minimal space while delivering exceptional performance. The RS Series excels at combining medium hydration doughs, even up to 75%.
The Pizzaiola has been designed with the professional pizzaiolo’s needs in mind. This compact freestanding double-arm kneading machine is particularly suitable for all types of pizza dough and bread, utilising a variable speed operation. With its variable speed settings, it efficiently kneads and oxygenates 5kg to 48kg of pizza dough, maintaining a quality that upholds the highest traditions. The exclusive patented compact system allows the double arms to operate in minimal space while delivering exceptional performance. The Pizzaiola Series excels at combining medium hydration doughs, even up to 75%.
Beyond Bread & Butter: A Celebration of Sourdough is the result of a collaboration between specialists engaged in a process to create something greater than the sum of its parts.
Food is the perfect place to start blurring boundaries between chefs, bakers, growers, suppliers, designers, photographers, tradespeople, and advisors. One thing we’ve learned during this process is that collaboration and sharing information is at the heart of all well-developed ideas and great relationships. Cooking and baking are processes that are shaped across years as we acquire information, experiment, experience, and share ideas. Fundamentally, like all craftspeople, we’re focused on the end result of making incredible products that enrich people’s daily lives. We envisioned this cookbook as more than a compilation of recipes – it was to be our way of demonstrating the care that goes into making sourdough bread and thoughtful, sophisticated food in any kitchen or bakery around the world.
In addition, somewhere along the way we developed a deep passion for reducing food waste, beginning with waste sourdough. We believe that to be effective, the reduction of food waste needs to be considered common practice in businesses and households. In this book, every recipe used fresh or old sourdough bread as a component of the dish. We hope you see this book as something inspiring, informative, beautiful, and timeless.
Designed by Bakon to spray all types of ready to use glazes, the Jelly Easy range come in three models to best suit all your production needs. Let your products glaze and shine with the Jelly Easy Range
Introducing QUICK by MyChef. A High-Speed Oven designed to carry out simple and fast cooking in seconds or minutes. Designed for bakery’s, cafes, service stations, food trucks or any hospitality business, the MyChef QUICK oven uses cyclonic air technology and convection heat, preventing the need for microwave and keeping your food looking fresh and crisp.
The Weber Vacuum Coolers are the fastest and most cost-effective cooling systems for ‘oven-hot’ rolls, bread, cakes and pastries in the bakery sector.
For an efficient production of round and square cakes, the modular built and mainly digitally controlled Cakeline by Bakon fits everyone’s list of demands.
The San Giorgio Venexia Convection Oven range is an expression of the most advanced technology, specifically designed to meet the needs of patisseries, bakeries and supermarkets whilst simplifying work in the kitchen and guaranteeing the highest levels of performance and safety.
The San Giorgio Venexia Convection Oven range is an expression of the most advanced technology, specifically designed to meet the needs of patisseries, bakeries and supermarkets whilst simplifying work in the kitchen and guaranteeing the highest levels of performance and safety.
The San Giorgio Venexia Convection Oven range is an expression of the most advanced technology, specifically designed to meet the needs of patisseries, bakeries and supermarkets whilst simplifying work in the kitchen and guaranteeing the highest levels of performance and safety.
The Bralyx Cutting and / or Stamping Machine uses an automatic cutting and stamping system to create a new shape on spherical or long products. With the capacity to produce up to 3,000 pieces per hour, this machine is perfect for those who are looking to automate their production line.
The Two Arm Mixer by Tekno Stamap is the result of continuous research into the best technology available for both materials and components. Equipped with PED accident-prevention guards and made from thick stainless steel, this mixer is perfect for working with very hydrated and leavened pastry doughs.
With the capacity to produce up to 100kgs of biscuits per hour, the Esla Depositor by Delfin is an automated forming and depositing machine, suitable for thousands of products including the delicate macaron.
Vitella’s Automatic Bun Rounder has been designed to effortlessly divide and round dough with accuracy and consistency.
With combination possibilities of the Salva Kwik-co Convection oven, the Salva Modular EMT Deck oven and the Salva Proover, The Salva EMT Boutique Oven is designed for smaller shop fronts with the flexibility of being able to choose your own configurations.
Vitella’s Semi-automatic Bun Rounder has been designed to effortlessly divide and round dough with accuracy and consistency.
Showroom & Test kitchen
14 Brindley Street, Dandenong South Victoria 3175 Australia
Phone : 03 9768 3300
International : +61 3 9768 3300
Unit 15, 40-42 O’Riordan Street, Alexandria NSW 2015 Australia
Shared with Puratos Australia
Please Call For Appointment
Phone : 1800 776 776
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