Industry
Bakery production machinery for Australia & NZ
From high-precision depositing to forming, extrusion and sheet production, Vemag Australia provides innovative solutions for bakeries looking to improve consistency, throughput and product quality.
Bakery and confectionery
Doughs, batters, fillings and more
Our equipment enables precise portioning, depositing, and forming of doughs, batters, fillings, chocolates, and more, whether you operate a boutique patisserie or an industrial plant. With rapid changeovers and easy recipe adjustments, you can expand your range from breads and pastries to biscuits and specialty sweets while maintaining top quality and efficiency.
Production stages
Bakery production lines, stage by stage
A bakery production line moves dough or batter through a run of machines, each with one job. Our catalogue covers the stages that portion, shape, deposit, weigh, inspect and pack the product. It does not list dough mixers, rounders, provers or ovens, so tell us what sits before and after the machine you are looking at and we can plan around it.
Use the cards as a way to find equipment by stage, not as a line we have installed or a set of machines guaranteed to work together. Which stages you need, and how one machine hands over to the next, depends on your dough, portion weight, number of lanes and pack, so talk the layout through with our sales team before you specify anything.
Dough dividing and portioning
Dividers, servo cutters and dough portioners that cut bread, roll, pizza, rye, wholemeal and gluten-free dough into portions of a set weight.
Feeding and metering
Vacuum fillers that meter dough with a double screw or vane pump and feed a cutting device, forming nozzle or filling head at the outlet.
Depositing
Filling tables and filling heads that place dough, batter, fillings and creams into tins, trays, moulds and jars.
Weight control and inspection
Checkweighers that weigh portions lane by lane, plus metal detection and X-ray inspection equipment.
Packaging
Thermoformers, tray sealers and vacuum packaging machines that close the finished product into a sealed pack.
Dividing
Dough dividers and portioners
Most of the dividing equipment in our catalogue pairs a machine that meters the dough with a cutting device that separates each portion at the outlet. Several of these machines are described as dividing without cutting oil, so no oil is worked into the dough, and with outlet nozzles that change quickly when you move to another shape or size.
VDP230 dough portioner
Two lanes, each with its own servo-driven cutting device, at up to 160 portions a minute per lane; one lane can be switched off while the other keeps running. Wheat doughs for toast and sandwich bread or pizza, in portions from 100 g to 1,400 g, without cutting oil.
VDD807 dough divider
A divider with an integrated cutting device and conveyor belt, built for doughs with a high wheat content. Portions from 100 g to 1,400 g, quick-change outlet nozzles, no cutting oil and wet cleaning with low-pressure equipment.
ASV808 servo cutter
A single-strand servo cutter with an alternating blade for wholegrain bread, toast bread and pizza dough. Rapid-change outlet nozzles vary the shape and size, and a conveyor carries the portions on.
ASV811 cutting device
Portions rye, wholemeal, wheat and gluten-free doughs and dispenses cookie and bar doughs. Belt flouring or oiling helps with soft doughs, and a sheeting horn for tray bakes or filling heads can be fitted in minutes.
ASV812 forming and cutting
Up to 100 cycles a minute, with forming nozzles for round, heart or star shapes and a knife or wire cutter. The cutting device swings out and the belt lifts off for cleaning, including wet cleaning.
Rotary Filling Head 863
Portions rye, wholemeal and gluten-free doughs, cake mixes and other mixtures straight into moulds at up to 50 portions a minute, without cutting oil, and changes quickly to other products and moulds.
VEMAG also lists some of its vacuum fillers, including the HP1 and Robot 500, as dough portioners. Which cutting device, nozzle or filling head suits which filler depends on the model, so confirm the combination with us before you buy.
For a comparison by dough type, cutting method and portion format, explore dough portioning machines.
Depositing
Depositing and forming cookies, batters and fillings
Not every bakery product is cut from a strand of dough. Cookie doughs, batters, fillings and creams are usually deposited where they will be baked or sold: on a tray, in a tin or mould, or in a jar. These machines place each portion in position, or give a soft mass its shape as it leaves the filler.
FT722 filling table
Moves a baking tray in the X and Y directions under the outlet so each portion lands in place, and fills baking tins and jars. Described for cookie doughs, batters, desserts, fillings, creams and gluten-free doughs, at up to 80 portions a minute.
MPF818 manual former
Fits the filling horn holder of a VEMAG filling machine and shapes paste-like masses, cookie dough among them, into rounds 60–120 mm across and 10–30 mm thick, at about 20 portions a minute by hand.
Compare cake depositing machines for a cake-batter brief covering tins, moulds, filling arrangements and trials.
Weight control
Keeping dough portions on weight
Natural ingredients vary, so portion weights can drift during a run, and every gram over target is product given away. A checkweigher after the divider shows the drift lane by lane so it can be corrected.
The VPC715 Process Check weighs dough portions on each lane, from 1 g to 3,750 g, at up to 250 items a minute per lane. It is built for industrial bakeries that have to hold portion weights steady.
Applications
Bakery applications
Choose the product you make to see the machines listed for it.
Breads, Buns, Rolls, & English Muffins
Consistently portion dough pieces for proofing and baking efficiency.
9 machinesGluten-Free Baked Goods
Handle sensitive doughs with care to ensure consistency in specialty gluten-free products.
4 machines
Planning a bakery line
Before you specify a divider or depositor, work out the dough, the portion weight and shape, the number of lanes and where each portion goes next.
Bakery production lines
Plan dividing, forming, depositing and weight checks around your dough, lanes and existing equipment.
Food processing lines
Illustrative layouts, including bakery dividing and depositing, and the details to prepare before you specify equipment.
Equipment
Machines used in bakery and pastry production
Every machine in the catalogue tagged for bakery and pastry production, grouped by machine type. Some, such as the grinders and packaging machines, are tagged for several industries. Open any machine for full details and to request a quote.
Vacuum fillers
6 machines
Portioning & forming machines
4 machines
Grinders & mincers
8 machines
Dough dividers & bakery machines
6 machines
Depositors
2 machines
Thermoformers & packaging
7 machines
Tray sealers
2 machines
Conveyors & line equipment
2 machines
Inspection & weight control
5 machines
Support
Service, spare parts and product trials
Bakery equipment has to keep running shift after shift. Our service technicians look after machines across Australia and New Zealand, our Spare Parts Department identifies and supplies genuine parts locally, and at our Customer Centre you can try machines with your own product under real production conditions before you invest.
Service and maintenance
Repairs, maintenance, installation and operator training from our technicians.
Questions
Bakery production machinery questions
What bakery production machinery does Vemag Australia supply?
Our catalogue covers dough dividers and portioners, cutting devices, filling heads, a filling table for trays and tins, vacuum fillers that VEMAG also lists as dough portioners, and checkweighing, inspection and packaging equipment. It does not list dough mixers, rounders, provers or ovens.
Can a dough divider work without dividing oil?
Several in our catalogue do. The VDD807, VDP230, ASV811 and Rotary Filling Head 863 are all described as portioning dough without cutting oil, which keeps oil out of the product and saves buying it.
Can these machines handle rye, wholemeal and gluten-free doughs?
Some are described for them. The ASV811 and ASV812 portion rye, wholemeal, wheat and gluten-free doughs, and the Rotary Filling Head 863 deposits rye, wholemeal and gluten-free doughs into moulds. The VDP230 and VDD807 are built for wheat doughs. Tell us about your dough and we will point you to the machines worth a closer look.
Can I try my own dough before I buy?
At our Customer Centre you can try machines with your own products under real production conditions. Ask us which machines are available for your product when you get in touch.
Do you support bakeries in New Zealand as well as Australia?
Yes. We have offices in Australia and New Zealand, and our service technicians, spare parts and sales support cover both countries.
Brands
Brands in this industry
The manufacturers whose machines are listed above. Open a brand to see all of its machines in the catalogue.
19 machinesVEMAG
Vacuum fillers, dough portioners and attachments for filling, portioning, forming and loading food and pet food.
7 machinesVariovac
Thermoforming packaging machines, tray sealers and packaging line equipment.
7 machinesSeydelmann
Cutters, grinders, mixers, emulsifiers and production lines for meat and food processing.
2 machinesAicon X-Ray
X-ray inspection systems for food and other packaged products.
1 machineSupervac
Vacuum packaging machines with shrinking, cooling and drying equipment.
1 machineJLS
Hygienic, vision-guided robotic packaging systems for food: product loading, cartoning and case packing.
1 machinePulsotronic
Metal detection and inspection systems for food and other production lines.
Contact
Talk to our team about your production
Contact the Australian or New Zealand office for advice, service enquiries or to arrange a consultation — by phone, by email or through the enquiry form.
- Australia(07) 3829 3868
- New Zealand+64 9 415 0137
- Salessales@vemag.com.au