Premium pastry equipment for professionals

Machinery and equipment for pastry laboratories

Is your pastry laboratory ready to make a leap in quality? Bakeit and its experts are ready to provide you with professional consultancy and to evaluate with you the equipment, essential to enhance every pastry chef's creations and achieve excellent results.

Why choose Bakeit for your pastry needs

Our machinery stands out from the competition primarily for its origin, being entirely assembled in Italy. They feature impeccable mechanical construction, are remarkably sturdy and reliable, and require very low maintenance over time. We define them as "generational machinery" because they are food service equipment designed to last over time, passing from generation to generation, without losing their efficiency and reliability.

Quality Made in Italy and tradition for your professional pastry shop

Bakeit's pastry machinery, all rigorously Made in Italy, comply with current regulations for food treatment and hygiene. Thanks to our fifty-year experience, we help you choose the best options for your business and the most suitable equipment for the type of pastry product sold.

If your business also includes bakery products, check out our section dedicated to bakery equipment and discover our wide range of offerings.

An offering that covers all phases of pastry production

Browse through our offers, where precision and consultancy accompany every choice, up to the shipping of your new allies for every pastry chef.

Bakeit's assortment in the pastry sector includes a variety of equipment dedicated to pastry production.

We propose solutions for every step of the production process: from the preparation of doughs, through breaking and laminating (sheeters), to their preservation (refrigerated display cases) and rapid cooling, if necessary. In detail, we offer: equipment for mixing initial ingredients, devices for dividing and shaping the final product, and systems for rapid cooling or baking. Finally, we have refrigerated cabinets to keep your delicacies in optimal conditions until consumption. Our complete range of machinery meets all the needs of the pastry production cycle.

The service offered by Bakeit in the pastry world

In the pursuit of excellence, every detail counts. At Bakeit, the assortment of machinery for pastry is designed to meet the needs of every pastry chef, combining quality and punctuality that define our machinery range. From essential accessories to complex machinery, every piece of equipment has been selected to ensure that your pastry shop is always at the forefront.

From selection to shipping: a smooth journey for your new equipment

Furthermore, Bakeit commits to offering fast and reliable shipping to ensure that the new equipment reaches your laboratory smoothly.

Browse our machinery section and add to the cart what you need to take your pastry shop to the next level. Whether you're looking for professional baking trays of different sizes, bakery trolleys, or solutions for managing the cold line equipment, Bakeit is your destination for excellence in the world of professional pastry.

Because with Bakeit, every sweet is a work of art.

Frequently asked questions about pastry machinery

Below you can find the questions we are most frequently asked by our customers about equipment for pastry shops.

• What is essential in a pastry shop?

To manage a pastry shop at its best and successfully, you cannot do without:

• Dive arm mixers or spiral mixers: for perfect dough preparation

• Professional planetary column mixer: for meticulous whipping, mixing, and kneading

• Dough sheeter with base or countertop: for impeccable puff pastry

• Professional pastry chef oven: for consistently even baking

• Refrigerated positive pastry cabinet: essential for storing raw materials, for example, eggs, milk, butter, etc.

• Refrigerated negative cabinets: specific for pastry. These allow the correct preservation of finished products, respecting the necessary temperature conditions, avoiding organoleptic alterations.

• Blast chiller: essential for preserving the freshness and quality of foods, preventing bacterial proliferation, and extending their shelf life.

Our selection is also enriched by ice cream machines, fresh pasta machinery, and devices dedicated to chocolate processing, ensuring a memorable gastronomic experience for every dish.

• How much does it cost to start a pastry laboratory?

With a budget of about 16,000 euros, it is possible to start a pastry laboratory with high-quality professional equipment. Investing in quality equipment is crucial to ensure the excellence of the products offered and customer satisfaction. Professional and reliable equipment not only improve the efficiency and productivity of the laboratory but also contribute to the consistency of results, a key element in the pastry sector. It is therefore advisable to avoid low-quality machines or those from unreliable brands, opting instead for equipment recognized in the sector for their durability and performance.

• What are the current regulations for a pastry laboratory?

In compliance with current food safety and hygiene regulations, all machinery and equipment used in a pastry laboratory must meet the standards set by the competent authorities. These regulations are subject to changes based on jurisdiction and are crucial to ensuring the safety and wholesomeness of the foods created in the laboratory.

It is imperative that equipment is designed, constructed, and maintained in a way that meets strict hygiene and safety standards. This includes:

• Design: equipment must be designed with the specific needs of the food sector in mind, particularly concerning ease of cleaning and preventing cross-contamination.

• Materials: Equipment must be made from high-quality, corrosion-resistant materials to ensure durability and safety during use.

• Maintenance: Regular checks and maintenance of equipment are essential to ensure their correct functioning and to prevent any risks to food safety.

Furthermore, laboratory staff must be adequately trained regarding the correct use and maintenance of equipment, as well as hygiene and food safety protocols.

• What do you need to preserve your sweet creations?
  

To best preserve the products of a pastry shop and guarantee freshness and quality, two fundamental pieces of equipment are necessary: a blast chiller and refrigerated cabinets for your laboratory. These tools are essential for keeping foods genuine and healthy for customers.

In the cold line, the correct preservation of pastry products plays a crucial role for several reasons:

• Preserving freshness: The blast chiller rapidly cools cooked or semi-finished foods, avoiding bacterial proliferation and preserving the freshness of products. This ensures that sweets remain appetizing and inviting for a longer period.
• Maintaining quality: The pastry conservation cabinet regulates temperature and humidity optimally for each type of food, ensuring that they maintain their original texture and flavor. This is essential to ensure that sweets maintain their quality even hours after preparation.
• Ensuring food safety: Proper storage of products reduces the risk of microbiological contaminations and extends the shelf life of foods. This is crucial for ensuring customer safety and complying with current hygienic-sanitary regulations.

In addition to these equipment, another important component is the negative refrigerated display case for pastry shops and ice cream parlors. This refrigerated display case is ideal for attractively presenting sweets and ice creams, keeping them at the optimal temperature for an inviting presentation and safe preservation. With a functional and reliable design, the negative refrigerated display case helps to enhance the creations of your pastry shop, attracting customer attention and maintaining their freshness.