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  • Installation examples
    ... and concepts from practice

Installation Examples

The new frozen dough production facility was built in the Jebel Ali free trade zone, Dubai in 2015. A long term contract with the worlds largest fast food chain was the motivation of Bakers Circle India to expand to the Middle East. From this new facility Bakers Circle Middle East will supply their customers in 17+ surrounding countries with frozen dough.


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In the renowned winter skiing region of Muehlbach am Hochkoenig (Land Salzburg), family Bauer extended the existing bakery in central location by an imposing new building. The business has at present a useable area of 2,250m².

The modern family-run business caters to the surrounding hotels and inns and also operates 12 own branches. The quality of bread and pastries of the business is known to be far above the usual fare.

The bakery Bauer employs about 60 staff. The traditional bakery is attached to a beautifully appointed café with an exclusive terrace extension.


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The Franziskaner bakery in Bozen has fully equipped its raw materials logistics with machinery made by hb-technik / flour, ingredients, yeast, pre- and sourdoughs, water and even liquid ice are measured precisely.

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The industrial confectionery Rolo in Ericera, Portugal, has already equipped 3 of its production facilities with hb-plants.

The 4th plant was recently completed. In this company croissants and other baked products are full automatically produced at the highest quality and hygiene standards.

The high degree of automation and the highest hygiene requirements of Rolo, as the main claim, were met in these facilities by hb-technik.


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Several frozen dough and pizza production facilities are summarised in one installation example with the essential assembly.

In most cases, large-, medium- and small-components are conveyed to central weighing stations. The medium components are mainly conducted as big bag stations, blending silos or bag dumping stations (= day stock silos). The central weighing stations respectively feed two automatic kneading stations.

As liquid components, mostly water, rye sourdough, wheat predough, cold- and hot-soaked grains, aroma sour and liquid yeast and oil from containers are conveyed and dosed to the automatic kneading stations.

The control of the plant is managed by the recipe computer with automatic recipe repetition including kneader control.

Organic lines are mostly integrated as well in the concept of the frozen dough products plant.


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The new bakery factory was opened in the year 2004 and is located in Vienna 23, Perfektastr. 100 with 14,600m² floor space. It was planned and built in accordance with the most modern aspects and individual ideas. At the moment approximately 80 individual branches are supplied three times a day with an enormous selection of products from the modern craft enterprise.

The ‘Brotway’ is a 250m long visitor corridor of the new baking centre and allows deep insight into the production process of a modern bakery and confectionary and explains the installations and the production steps from raw material until the final product audio-visually. The ‘Brotway’ is also a location of artistic encounter through culture and beneficiary exhibitions whereby the definition of work of confectionary art receives a new dimension.

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As a new business area of the Russia-wide well known industrial confectionery Tatyana, the bread and pastry production JuVenTaiK was opened in June 2014 after only 18 months of planning and construction. With the 8,000 m2 of production area it is deemed to be the most modern facility of its kind in Russia.

“The actual production capacity of 25 tons per day shall be extendend to 55 tons per day in the next 2 years. The focus is on quality of the products, which is implemented with best machinery and technologies”, says Mrs. Alla Anatolievna, the director of production of JuVenTaiK.

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