<\/span><\/p>\n

Speciality Solutions<\/strong><\/p>\n

Are any of<\/span> these<\/span><\/span><\/p>\n

your <\/span>pain points?<\/span><\/span><\/p>\n

<\/span><\/p>\n

SOURDOUGH FERMENTORS: Challenges in improving product quality and aroma<\/strong><\/p>\n

<\/span><\/p>\n

High yeast costs affecting profitability<\/strong><\/p>\n

<\/span><\/p>\n

Need to increase the shelf life of bakery products<\/strong><\/p>\n

<\/span><\/p>\n

CREAM ROLL MACHINES: Lack of automation in production<\/strong><\/p>\n

<\/span><\/p>\n

Difficulty in achieving high-quality precision and accuracy<\/strong><\/p>\n

<\/span><\/p>\n

Inconsistent quality in production<\/strong><\/p>\n

We have all <\/span>the solutions!<\/span><\/span><\/p>\n

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Speciality products need speciality solutions. It is no secret that making sourdough bread, doughnuts, and cream rolls ain't every baker's cup of tea. Unveil brilliance with Autobake's speciality solutions, forged in collaboration with industry titans Konomac, JAC and Mono. Elevate your game with flawless Cream Roll machines and precision Doughnut fryers. Master your craft of authentic Sourdough-making with our range of hydraulic precision dividers and fermenters. Our expertise can transform your bakery into a sanctuary of extraordinary delights that only a few brands can boast of.<\/p>\n\n<\/p>\n

\n

<\/span><\/span><\/p>\n

Fermenter TL40\/TL110\/TL270<\/h2>\n

Highlights: <\/span><\/span><\/span><\/span><\/p>\n

\n
1. 1<\/span>Automatic agitation management system<\/strong><\/span><\/span><\/span><\/span><\/span><\/li>\n
2. 2<\/span>Automatic adjusting of stirring speed depending on the volume<\/strong><\/span><\/li>\n
3. 3<\/span>Low level volume alarm system<\/strong><\/span><\/span><\/span><\/span><\/span><\/li>\n
4. 4<\/span>Touch screen operated<\/strong><\/span><\/li>\n
5. 5<\/span>outlet with self scrapping system<\/strong><\/span><\/li>\n<\/ol>\n

   <\/strong><\/span><\/span><\/span><\/span>Production capacity (pcs\/ hr): 40-270 litres per hr<\/strong><\/span><\/span><\/span>Produces: SOUR DOUGH<\/strong><\/span><\/span><\/span><\/strong><\/span><\/span><\/span><\/p>\n

   <\/span><\/span><\/p>\n

   La Cannoncina Special<\/h2>\n

   Highlights <\/span><\/span><\/span><\/span> <\/strong><\/strong><\/span><\/span><\/span><\/span> <\/strong><\/span><\/span><\/span><\/span><\/p>\n

   \n
   1. 1<\/span>Upto 1600 cream rolls per hour<\/strong><\/span><\/span><\/span><\/span><\/strong><\/span><\/span><\/span><\/span><\/span><\/li>\n
   2. 2<\/span>upto 20mm diameter cream roll possible<\/strong><\/strong><\/span><\/li>\n
   3. 3<\/span>upto 155 mm length cream roll can be produced<\/strong><\/strong><\/span><\/span><\/span><\/span><\/span><\/li>\n
   4. 4<\/span>Automatic pipe feeding<\/strong><\/strong><\/span><\/li>\n<\/ol>\n

      Production capacity (pcs\/ hr): 1600 cream rolls per hr<\/strong><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/strong>Produces: <\/span>CREAM ROLL<\/span><\/strong><\/p>\n

      <\/span><\/span><\/p>\n

      The Gianfranco Special<\/h2>\n

      Highlights <\/span><\/span><\/span><\/span><\/strong><\/span><\/span><\/span><\/span><\/p>\n

      \n
      1. 1<\/span>Upto 2400 cream rolls per hour<\/strong><\/strong><\/span><\/span><\/span><\/span><\/strong><\/span><\/span><\/span><\/span><\/span><\/li>\n
      2. 2<\/span>upto 20mm diameter cream roll possible<\/strong><\/strong><\/strong><\/span><\/li>\n
      3. 3<\/span>upto 155 mm length cream roll can be produced<\/strong><\/strong><\/strong><\/span><\/span><\/span><\/span><\/span><\/li>\n
      4. 4<\/span>Automatic pipe feeding<\/strong><\/strong><\/strong><\/span><\/li>\n<\/ol>\n

         Production capacity (pcs\/ hr): 2400 cream rolls per hr<\/strong><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/strong>Produces: <\/span>CREAM ROLL<\/span><\/strong><\/p>\n

         <\/span><\/span><\/p>\n

         Paniform<\/h2>\n

         Highlights : <\/span><\/span><\/span><\/span>Non-stick components used in cutting surface Dough can be cut in 10 & 20 portions Stressed control feature to lower the stress of the dough Flour splash prevention system<\/strong><\/span><\/span><\/span><\/span> <\/strong><\/span><\/span><\/span><\/span>Production capacity (pcs\/ hr): 900 pc hr<\/strong><\/span><\/span><\/span><\/span><\/span><\/span><\/strong>Produces: SOUR DOUGH, BREADS, BUN<\/strong><\/span><\/span><\/span><\/span><\/p>\n

         <\/span><\/span><\/p>\n

         AZTEC DOUGHNUT FRYER<\/h2>\n

         Highlights : <\/span><\/span><\/span><\/span>Produces up to 800 float fried yeast raised doughnuts per hour Integral automatic oil filtration system Frying tank capacity 80 Litres Tray removed automatically from oil<\/strong><\/span><\/span><\/span><\/span><\/strong><\/span><\/span><\/span><\/span>Production capacity (pcs\/ hr): 800 donuts per hr<\/strong><\/span><\/span><\/span><\/span><\/span><\/span><\/strong>Produces: DOUGHNUTS<\/strong><\/span><\/span><\/span><\/span><\/p>\n

         Why <\/strong>Autobake<\/span><\/p>\n

         \t

         We take pride in being one of the most preferred names in providing baking solutions in the areas of automation, technology, quality management and productivity. Autobake has earned its current reputation via more than 20 years of tenacious research and innovation, and investment in our people, skill sets, and facilities. Our association with globally renowned brands enables us to collectively provide development and support to all our... customers, however big or small. From rustic sourdough bread and comforting pavs to the heavenly cream rolls, cakes, cookies, biscuits and pastries to the addictive savoury delicacies, we are equipped to cater to every palate. Plus, we go that extra mile in enhancing the shelf life by offering comprehensive solutions in slicing, vacuum sealing and packaging.Simply put, our end-to-end solutions and services are tailor-made for our client's markets. <\/p>\n\n<\/p>\n

         Let\u2019s connect<\/span><\/span><\/p>\n

         <\/span><\/p>\n\n

         \n

         <\/p>

         <\/ul><\/div>\n
         \n

         \n\n\n\n\n\n\n\n<\/div>\n

         \n\t

         <\/span><\/span><\/span><\/textarea><\/span><input class=\"wpcf7-form-control wpcf7-submit has-spinner\" type=\"submit\" value=\"Submit\" \/>\n\t<\/p>\n<\/div><div class=\"wpcf7-response-output\" aria-hidden=\"true\"><\/div>\n<\/form>\n<\/div>\n\n<p style=\"text-align: center;\">Other <span style=\"font-size: 42px;\">processes<\/span><\/p>\n<p><a href=\"https:\/\/autobake.in\/make-up-system-bread-buns\/\"><\/p>\n<p style=\"text-align: center;\"><strong>MAKE-UP SYSTEMS<\/strong><strong> – <\/strong><strong><span style=\"text-transform: uppercase !important;\">Bread & Buns<\/span><\/strong><\/p>\n<p><\/a><a href=\"https:\/\/autobake.in\/make-up-systems-cakes-cookies\/\"><\/p>\n<p style=\"text-align: center;\"><strong>MAKE-UP SYSTEMS<\/strong><strong> – <\/strong><strong>CAKES & <span style=\"\">COOKIES<\/span><\/strong><\/p>\n<p><\/a><\/p>\n<p style=\"text-align: center;\"><strong>BAKINGSOLUTIONS<\/strong><\/p>\n<p><a href=\"https:\/\/autobake.in\/vacuum-cooling-systems\/\"><\/p>\n<p style=\"text-align: center;\"><span style=\"font-weight: normal;\"><strong>VACUUM COOLINGSOLUTIONS<\/strong><\/span><\/p>\n<p><\/a><a href=\"https:\/\/autobake.in\/slicing-and-packing-solutions\/\"><\/p>\n<p style=\"text-align: center;\"><span style=\"\"><\/span><strong>SLICING ANDPACKING SOLUTIONS<\/strong><\/p>\n<p><\/a><\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Speciality Solutions Are any of these your pain points? SOURDOUGH FERMENTORS: Challenges in improving product quality and aroma High yeast costs affecting profitability Need to increase the shelf life of bakery products CREAM ROLL MACHINES: Lack of automation in production Difficulty in achieving high-quality precision and accuracy Inconsistent quality in production We have all the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"ppma_author":[235],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/autobake.in\/wp-json\/wp\/v2\/pages\/1353"}],"collection":[{"href":"https:\/\/autobake.in\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/autobake.in\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/autobake.in\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/autobake.in\/wp-json\/wp\/v2\/comments?post=1353"}],"version-history":[{"count":18,"href":"https:\/\/autobake.in\/wp-json\/wp\/v2\/pages\/1353\/revisions"}],"predecessor-version":[{"id":4720,"href":"https:\/\/autobake.in\/wp-json\/wp\/v2\/pages\/1353\/revisions\/4720"}],"wp:attachment":[{"href":"https:\/\/autobake.in\/wp-json\/wp\/v2\/media?parent=1353"}],"wp:term":[{"taxonomy":"author","embeddable":true,"href":"https:\/\/autobake.in\/wp-json\/wp\/v2\/ppma_author?post=1353"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}