We've been in this business for 7 years. Dough dividers, rounders, sheeters, mixers and ovens — we've sold them to bakeries in Vietnam, Nigeria, Côte d'Ivoire, Saudi Arabia and 20+ other countries. Tell us what you bake and how much you make, we'll tell you which machines you actually need.
4 categories, 11 models — from small tabletop machines to full production lines
6 models — manual to fully automatic. Cuts dough into equal pieces and rounds them in one go. The machine that saves you the most labor.
See 6 Models →2 models — tabletop and floor-standing. For croissants, Danish, puff pastry and pizza. If you make laminated dough, you need one of these.
See 2 Models →Precision hydraulic dough divider machine for larger dough pieces (200-500g). Popular commercial bakery equipment with bread bakeries and pizza shops for consistent portioning. Consistent weight every time.
See Model →2 models — toast bread and baguette shaping. Turns rounded dough balls into the long, tight loaves you need for toast pans or French bread.
See 2 Models →The models our customers order most often
No electricity needed. Great for small bakeries just starting out. 300-500 pieces an hour.
Touch screen control. One person can run it. 3000-5000 pieces an hour. Our bestseller for medium bakeries.
The sweet spot for most bakeries. 1500-2500 pieces an hour. One operator. Good weight accuracy.
Push-button operation. High consistency. Low labor. For bakeries doing 8000+ pieces a day.
Compact size. Fits on your counter. Perfect for small bakeries, cafes and pizza shops. 500-1500 pieces an hour.
Professional sheeting on your counter. Croissants, pastries, pizza, pie crust. 400-500mm width.
European-style floor model. Heavy-duty. For high-volume pastry production. 500-650mm width.
Top-tier system. Maximum output. For industrial bakeries and factories. Coming soon.
Most of our customers start with these three — or order them together in one container to save on shipping.
The machine that saves you the most time. Cuts and rounds dough automatically — what takes an hour by hand takes 5 minutes. Consistent weight every single time.
See Details →
The heart of your bakery. Spiral mixers develop gluten better than planetary mixers, and they don't overheat the dough. From 20L tabletop to 120L industrial.
See Details →
Even baking, every time. The rack rotates so every tray gets the same heat. From 16 trays to 128 trays. Gas or electric, your choice.
See Details →Here's the thing about buying bakery equipment from China: the cheapest supplier usually costs you more in the long run. We've been doing this for 7 years, and we're still here answering emails at 11pm when something breaks.
You deal with one person from quote to delivery to after-sales. No being passed around between departments. We know your order, we know your machines.
We don't ask for the final payment until we've sent you videos of your actual machines running. You see them work before they leave the factory.
English and French support. We work with buyers in West Africa and Southeast Asia every day. We know the common questions and the common problems.
You don't have to order a full container. One machine? Fine. Two machines? Fine. We treat small buyers with the same respect as big importers.
Belts, bearings, seals, heating elements — we keep common parts in stock. When something wears out (and everything wears out eventually), we can send you replacements quickly.
Voltage, capacity, product range — we configure machines for your local market. 220V or 380V, single-phase or three-phase, whatever your bakery has.
Bakery consumption is growing fast in these regions, and good equipment is hard to find locally. That's where we come in.
Vietnam is our biggest market. Bakery chains are expanding fast, and local equipment just doesn't last. We have regular customers there who reorder every 6-12 months.
Nigeria, Côte d'Ivoire, Ghana, Kenya — bread is a daily staple here, and demand keeps growing. Our machines handle the high volume and the hot climate.
Saudi Arabia, UAE, Qatar — modern bakeries replacing old equipment. Energy efficiency and high capacity are the big concerns here. Our rotary ovens are popular.
That's normal. Tell us what you bake, how much you make per day, and what voltage you have. We'll tell you which machines you actually need — and which ones you don't. No sales pressure, just honest advice.
Ask Us →After 7 years in this industry, we've seen bakeries make the same mistakes when choosing equipment. Here's what we've learned from working with clients across Africa, Southeast Asia, and the Middle East.
Many startup bakeries ask us whether they should start with a manual dough divider or invest in an automatic model. Our honest advice: if you're doing under 200 pieces per hour, a manual divider works fine and costs 60-70% less. Once you cross 300 pieces per hour, the labor savings from an automatic divider pay for themselves within 6-8 months. We've seen this pattern repeat with clients in Nigeria, Kenya, and Vietnam.
Croissant and pastry makers often struggle with this choice. Tabletop dough sheeters are great for small cafes and specialty bakeries with limited space — they fit on a standard counter and handle 50-80 layers comfortably. But if you're producing more than 20kg of pastry dough daily, a floor model is worth the investment. The rollers are wider, the motor is stronger, and the consistency is noticeably better. A client in Egypt switched from tabletop to floor model and reduced their croissant production time by 40%.
Here's a mistake we see all the time: bakeries buy a 20kg spiral mixer because they usually mix 15kg, then wonder why the motor burns out after 18 months. The rule of thumb is simple — your typical batch should be 60-70% of the mixer's rated capacity. So if you regularly mix 15kg, you need a 25kg mixer. This isn't upselling; it's basic engineering. Overworking a mixer is the #1 cause of premature failure, and we've replaced too many burned-out motors for clients who learned this the hard way.
Lagos, Abuja, Port Harcourt — bread and pastry bakeries
Nairobi, Mombasa — commercial bakeries and hotels
Ho Chi Minh, Hanoi — bakeries and coffee shops
Cairo, Alexandria — pastry and croissant production
Riyadh, Jeddah — large-scale bakery operations
Johannesburg, Cape Town — industrial bakery equipment
A: Standard models ship within 7-15 days. Custom orders take 20-30 days. Sea freight to Africa takes 25-35 days, to Southeast Asia 10-15 days.
A: Yes. We provide detailed video guides, English manuals, and remote video support. For large orders, we can arrange on-site installation at additional cost.
A: 30% deposit, 70% before shipment. We accept T/T, Western Union, and XTransfer. For repeat clients, we can negotiate more flexible terms.
A: 12 months warranty on all machines. We keep spare parts in stock and can ship them within 3-5 days. Most issues can be resolved with our video support.