Proven concept for classic bread types
With the Classica, every bakery small or large can produce a wide variety of breads of the highest quality in an automated environment, with the highest performance and efficiency. The tailormade bread line allow for a nearly endless range of shapes, weights and types of bread as it is built from individual modules.
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For every type of bread
The Classica concept is built from individual modules. This way nearly all types of bread can be produced. On each individual machine, a broad range of accessories can be supplied in order to make the specific shape, to reach the required capacity or proof time, and to make the shape wanted, or to decorate the loaf before proofing and baking.
Classic make up system
A complete range of classic bread lines for every size of bakery, ranging from 600 – 10,000 pieces per hour for almost all common types of dough. The lines of the classic make up system consist of a dough divider, conical rounder, intermediate proofer and sheeter moulder.
Tailor made
Classica lines can be tailor made for manual operation, semi-automatic and fully automatic operation. All equipment is state of the art and can be used with various accessories in many different versions for many different applications.
Tailormade solution for classic bread types
With the Classica concept, every bakery can produce a wide variety of breads of the highest quality in an automated environment. This is done with the highest performance and efficiency, regardless of the size of the bakery.
The Classica concept is built up out of individual modules so nearly any type of bread can be achieved. There are many different options to choose from for different capacities, weight ranges, different shapes, different processes, and different type of breads.
Capacity for Classica
500 to 10,000 pcs/h
Dough weight range
100 - 1800 gr
Example of Classica bread line proces
WP Haton, the leading brand in dough processing
We design and manufacture dough friendly dough processing equipment for automated bakeries to get the best bread out of the dough.
