My solution for Baked Goods


Baked Goods Food Innovations 2021

Baking is an art with a wonderful and long tradition. But there is also a lot happening in baking. An exciting challenge and an opportunity at the same time. Let’s just move along with it. Let us take a new approach to classic products. Let us create new snacks. Or variations on bestsellers.

We at Handtmann continuously develop new systems for the production of baked goods. We also provide ideas for product innovations and focus on optimising and developing new production processes.

The good thing is that together we have lots of experience in the production of baked goods, we simply have to adapt our knowledge and skills to the market shifts of the consumer. Trends come and go. Always in line with the motto: My idea. My solution.




My idea My solution


  • Produkt- und Geschmacksvielfalt
  • Formenvielfalt
  • Genuss mit gesundem Image


Lösung: Form- und Schneidesystem FS 525

Cookies Sonderformen

  • Produktvielfalt
  • Formenvielfalt
  • Extra große Schokoladen- und Nusstücke
  • Knackig-knusprig


Lösung: Form- und Schneidesystem FS 525

Gefüllter Grillkuchen

  • Das Dessert für Grill & BBQ
  • Völlig neuartige Produktkategorie
  • Süßer Cross-over Snack mit hohem Produktentwicklungspotenzial
  • Ansprechende Optik mit zartem Biss
  • Überraschende, variable Füllung
Lösung: ConProLink KVLSH 162

Baked GoodsProcess Innovations


Toast production with permanently very high weight accuracy, even in industrial high-output production of, for example, up to 10,000 pieces/hour or 200 portions per minute. The processing of all doughs follows the continuous portioning and dividing process via a rotary cutter with servo-driven blade. An extremely short product path ensures maximum product protection. Dough dividing is oil-free, which, in addition to reducing costs, also leads to a reduction in pastry imperfections such as oil pockets.

Solution: SE 442-1 cutting unit


Fully automatic production of rye bread rolls: The dough divider’s (VF) control system allows easy visualisation of the product shape and calculation of the process parameters via thedisplay. The  dough product is fed to the flow divider by the portioningmachine. The  active servo-driven flow divider ensures precise rotorspeed in the flow  divider. The result is a continuous product flow – which is a requirement for final weights accurate to the gram. The flow divider ejects the dough product in multi-lane filling flowsvia mould components. The rotating hole plate system forms the products into the required 3D shape. The shape can be changed quickly and easily by changing just a few mould components.

Lösung: Formsystem FS 520


The perfect economic solution for the multi-lane depositing on dough sheet systems. By means of continuous product ejection or continuously adjustable portion sizes of 5 to 500 g, the automatic dosing process can be flexibly expanded from 2 to 24 lanes. The innovative, valve-free dosing principle allows a production output of up to 200 cycles per minute. From fluid, pasty or viscous to chunky. The patented, servo-driven flow divider in the depositing system ensures a constant product flow onto several lanes without pressure fluctuations, resulting in most accurate weights and optimal product appearance in every single lane.

Solution: DS 552 Depositing System

Trend products and Expertise. Food Innovation Guide

We study trends. We monitor the markets. We provide expertise in the production of baked goods. From TREND to PRODUCTION PROCESS and TREND PRODUCT. Or from trend to TREND PRODUCT and PRODUCTION PROCESS. Benefit from valuable information on sustainable products and process solutions in the bakery sector in our free Food Innovation Guide.

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„State-of-the-art technology like that provided by Handtmann helps me produce the variety and it greatly simplifies our craft. We thus use cutting-edge technology to preserve our tradition. The hygienic design is what impressed me most as an expert. There is no other machine that you can take so unrestrained into the wet room for cleaning. “

Jochen Baier (Master baker, world baker and owner of Baier Bakery)


Take the opportunity to work with our specialists to test the production of your products or product ideas in our customer forum using state-of-the-art machine technology. Together we will find the right solution for your product idea. Contact us!

T +49 7351 45-0