Bakery, confectionery, pizza machines
The firm ITALPAN was established in 1988 and its activity spread into the sector of artisan bakery machinery. The firm’s headquarter is in Schio, in
Category: Bakery – Pizza – Pasta
Industrial Bakery Line technology
Make your business rise with Industrial Bakery Line technology We are a leading Company in the food plants industry, specialized in the planning, manufacturing and
It’s time for natural yeast
Domino technology at your service It’s time for natural yeast! Finally artisan bakers, pizza chefs and patisserie chefs can obtain a liquid natural yeast that
Cozzi sas
Machines for all kind of pasta The holder Cavalier Aldo Cozzi, places itself from various years on the top of the domestic and international market
تقدم شركة “أجريفليكس المحدودة AGRIFLEX SRL” ابتكار نظام جديد لتبريد الطحين تحتفظ بملكيته الفكرية رقم 1401347
تحتل شركة “أجريفليكس المحدودة AGRIFLEX SRL” الموقع الريادي في مجال انتاج أنظمة للتعامل مع المواد الأولية منذ مايتجاوز 40 عاماً. بفضل الأبحاث داخل الشركة لقد
Z.matik : الخاصة بالمخابز ومصانع الحلويات
تفخر شركة زي ماتيك “Z.matik” بخبرة ثلاثون عامًا في مجال انتاج الماكينات الخاصة بالمخابز ومصانع الحلويات، وعلى وجه الخصوص ماكينات تصنيع الرقائق اليدوية، وماكينات تصنيع
Machines for the Baking, Pastry and Pizza Industry of C.P.
For over 35 years C.P. Srl produces and distributes machines for the Baking, Pastry and Pizzeria Industry. With a predominantly export-oriented attitude, over time, it
Zucchelli produces baking and pastry ovens for forty years
Founded as an artisan company, ZUCCHELLI FORNI S.p.A. has been producing baking and pastry ovens for more than forty years. Over time this experience has
The story of Tecnopool is one born out from a big idea
design, manufacture and installation of machinery for the treatment and processing of food products. A story that began in 1980 with the patenting of Anaconda:
Produced baking and pastry ovens for forty years
Founded as an artisan company, ZUCCHELLI FORNI S.p.A. has been producing baking and pastry ovens for more than forty years. Over time this experience has
