Handtmann Processing to Unveil Flexible Solution for Bakeries at südback 2026

During südback 2026, which will take place at Messe Stuttgart in Germany, from October 24 to 27, Handtmann Processing will present their flexible solutions for artisan bakeries and medium-sized businesses, showcasing the latest technologies for producing both classic baked goods and modern snack and trend products.

The solutions are based on portioning machines which could be used for dough dividing, depositing or forming in combination with auxiliary attachments. The systems for processing doughs are available in different configurations for artisan businesses, medium-sized companies and large industrial enterprises, the lineup containing a variety of liquid, viscous, stiff, solid and chunky product mixtures.

Among the solutions presented by Handtmann is the MPE Manual Portioning Unit, which can be combined with a portioning machine for economical dough dividing with precise weight accuracy. The MSE 441 Manual Forming and Cutting Unit will also be exhibited, offering the flexibility to produce a range of 2D-formed and cut products.

For depositing applications, the company will showcase its DV 85-1 Depositing Valve together with the new VF 804 S portioning machine. The combination is designed to handle pasty, liquid and chunky mixtures, including creams, desserts, toppings, batters, short crust dough and spreads. Products can be deposited into cups, trays, jars and thermoformed packaging, applied as toppings or deposited onto dough sheets. The solution also supports hot depositing at temperatures of up to 90°C.

Handtmann will also present the SE 442-1 dough dividing system in its new “advanced” version, combined with a VF 840 portioning machine, the integrated WS 910 advanced weighing system and a cone rounder. The system can process white and toast bread doughs as well as firm pizza doughs, including products containing chunky inclusions.

Different portion sizes and shapes can be produced by changing the forming inserts. Separately controllable knife and conveyor belt speeds allow products to be positioned at equal intervals, while adjustments to the rotary knife cutting speed can control the orientation of dough pieces on the belt for alignment with subsequent processing stages.

The SE 442-1 can operate as a standalone production unit or be integrated into more complex production lines through its interface capability and modular design.

Another solution on display will be the new DS 554 depositing system with conveyor belt, developed for precise, weight-accurate depositing of soft, pasty, chunky and firm mixtures. Combined with container conveyor belts, thermoforming packaging machines or tray-sealing machines, the single-lane system can fill cups, cans, jars, trays and bags.