Perfect Consistency. Exact Dosing. Zero Deviation.
High-performance production starts with accurate batching, homogeneous blending, and precise thermal preparation. We integrate advanced mixing, dosing, and ingredient preparation technologies from our European principals into a unified system, taking full responsibility from design through commissioning.
MAXIMUM DOUGH THROUGHPUT
0
kg/h
OVERALL MIXING CAPACITY RANGE
120–
0
L
PRECISION GLYCOL DOUGH CHILLING
0
°C
PLANT AUTOMATION UPTIME
0
%
OUR PARTNERS
OUR TRUSTED TECHNOLOGY PARTNERS
TECHNOLOGIES AND SOLUTIONS
FINISHED PRODUCT APPLICATIONS
Pasta and dough-based products
Bakery and cookie products
Energy bars and cereal products
Snacks and namkeen
Prepared food products
Common Queries
Frequently Asked Questions
Which mixer is recommended for croissant and laminated dough production?
The Sancassiano Horizontal Hydra HH - built for glycol cooling to 8°C and pressure or vacuum mixing.
What is the difference between the DOMIX and DOX systems from STM?
DOMIX combines water dosing and mixing in one unit; DOX is dosing-only, for use with a separate mixer.
Connect With Our Team
Connect with our team to discuss your product, process, and production requirements.