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Why choose Andrew Mafu Machinery Bakery Production Line Solutions？

ADMF-Automatic Bread Production Line

Gone are the days when baking was just a flour-and-fire affair in the back of a small shop. In today’s fast-paced food industry, bakery production line solutions have completely revolutionized how baked goods are made—turning dough into thousands of perfect products every hour. Whether you’re producing fluffy loaves, golden croissants, or crispy buns, automation ensures precision, speed, and consistency that traditional methods simply can’t match.

If you’re in the bakery business and you’re looking to go big—or bigger—Andrew Mafu Machinery is a name you want to know. With years of experience in developing automated baking systems, this China-based manufacturer has become a global force in bakery production line solutions. They deliver reliable machinery that helps bakeries produce consistently high-quality products at scale.

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Table of Contents

Product Parameters

ModelADMF-400-640
Machine SizeL24500 × W7700 × H3400 mm
Production Capacity1–2 T/H (adjustable per customer)
Power98.2 kW

Why Bakery Production Line Solutions Matter

Gone are the days of hand-kneading and batch baking for mass producers. Consumers today demand freshness, softness, and perfect texture—every time.

From manual to industrial-scale baking

Automation isn’t a luxury anymore—it’s survival. Andrew Mafu’s equipment helps manufacturers meet growing demand without sacrificing quality.

Market demand for consistent quality and efficiency

Whether it’s 1,000 loaves or 10,000 buns an hour, every product needs to be just right. Machines don’t get tired, and they don’t make mistakes. That’s the magic of a smart bakery line.

Core Categories of Andrew Mafu Bakery Production Lines

Let’s explore the key solutions offered by Andrew Mafu Machinery:

Bread Production Line

Bread lines are the backbone of industrial bakeries. Andrew Mafu’s bread solutions cover a wide spectrum — from dense artisan loaves to soft, high-moisture sandwich breads — and are designed for continuous, high-throughput production with consistent weight, crumb and crust.
Core equipment：
(1)Bowl hoists / conveyor dosing systems
(2)Divider & rounder (servo-controlled for precision)
(3)Moulders (horizontal or vertical for different loaf shapes)
Typical capacities
(1)Small/compact lines: 500–2,000 loaves/hour
(2)Medium industrial: 2,000–6,000 loaves/hour
(3)High-capacity: 6,000–20,000+ loaves/hour (modular scaling possible)
Customization options
(1)Variable loaf sizes and pan types
(2)Automatic loading/unloading for pans and trays
(3)Integrated slicer and bagger or tray packing
(4)Recipe memory for different hydration and fermentation profiles

High-moisture bread solutions

Overview

Designed for breads with very high water content (e.g., Japanese milk bread, certain sandwich loaves). These require gentle handling to keep structure and avoid collapse.

Key differences

Low-shear mixing and longer slow knead cycles

Special dividing/rounding stations with anti-stick coatings

Humidity-controlled proofing and slower baking ramps

Why it matters?

Softness and shelf-life depend on keeping gas cells intact and ensuring proper gelatinization of starch — achieved by careful temperature/humidity control across the line.

Croissant Forming Production Line

Overview

Croissants need delicate lamination and precise layer control. Andrew Mafu croissant lines aim to reproduce artisan lamination at scale without damaging the butter layers.

Core equipment

Dough sheeter with temperature control

Butter layer feeder / butter block laminator

Multi-pass sheeting station (folding and resting conveyors)

Cutter & curlers (precise shaping)

Intermediate proofing cabinets (short, controlled proof)

Tunnel ovens with steam injection (for optimal rise and glossy crust)

Typical capacities

Small line: 1,000–3,000 pieces/hour

Medium: 3,000–10,000 pieces/hour

High: 10,000–30,000+ pieces/hour

Common issues & fixes

Butter leakage → cool lamination environment, quicker rest between folds.

Uneven layering → calibrated sheeter rollers and regular blade maintenance.

Hamburger Bun Production Line

Overview

From dividing to rounding to stamping and topping with sesame, this line churns out thousands of identical, soft hamburger buns per hour—ideal for fast food suppliers and retail bakeries alike.

Core equipment

Divider & rounder with high-speed servo control

Bun stamping/flattening unit (for fixed diameter buns)

Topping applicator (egg wash, seeds)

Automatic depanners, slicers (optional)

Capacities

Typical: 2,000–15,000 buns/hour depending on automation level.

Puff Pastry and Danish Production Line

Overview

Pastry lines must manage multiple folds, fillings, and delicate final shapes. Andrew Mafu designs these lines to prevent lamination breaks and to handle a range of fillings.

Key machines

Heavy-duty sheeters and fold stations

Filling depositor with portion control

Laminating conveyors with resting stations

High-precision cutters and folder units

Intermediate freezing options for par-bake or chill workflows

Common design features

Gentle conveyor speeds to avoid tearing

Accurate portioning systems to prevent overfilling

Specialty Bakery Lines

Need to produce filled buns, jam rolls, or swirl bread? Andrew Mafu can customize production lines for niche products as well.

Key Features of Andrew Mafu Production Equipment

1.Precision engineering and intelligent control

Built with industrial-grade materials, Andrew Mafu machinery includes precise control over weight, shape, temperature, and time—ensuring every batch is identical.

 

2.Hygienic design and food-grade materials

Equipment is made from stainless steel, with seamless welding and easy-to-clean surfaces to meet international hygiene standards.

 

3.High-capacity throughput and modular flexibility

Whether you’re running a small production or scaling to international export levels, the lines grow with your business.

 

4.PLC and touchscreen control systems

User-friendly touchscreens with programmable memory make operation intuitive. Change batch size or recipes with a few taps.

 

5.Integration with Industry 4.0 standards

Remote monitoring, data tracking, and smart diagnostics are built-in. It’s baking meets smart tech.

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Machine Spotlight

 Inside the High-Moisture Bread Line

Want to see how a full line works in practice? Let’s walk through a typical high-moisture bread line from Andrew Mafu.

Dough Lifting Machine and Dividing Machine

1.Pour the mixed dough into the lifting dough tank and pour it into the hopper of dividing machine through the lifting machine.

2.Weight range of dough dividing(3 ports): 300-600g.

3.Capacity(3 ports): 3500 pcs/hour.

4.Moisture content of the dough: 60%-80%

Cylindrical Dough Rounder Machine

1.Teflon coating makes the rounding process smoother

2.Baffle angle spacing can be adjusted to adapt to different product specifications

3.With powder spreading machine

4.Clockwise or counterclockwise direction is optional

5.lt can be used alone, or with the divider, the middle of the roofing and so on the machine to form a production line

Dough Relaxation Chamber

1.With 218 mesh basket racks, each rack with 6 mesh baskets, a total of 1308 mesh baskets.
2.Mesh basket racks and mesh baskets are designed to be quick-disassembled, easy to clean the mechanism
3. With 3-port divider to divide the dough into 3,500 pcs/hour, and the relaxation can be up to 20 mins, according to the customer’s needs, the relaxation time can be increased
4. The design of the residue receiving box can effectively prevent the foreign matter from mixing into the dough
5.Equipped with an ladder for easy cleanup
6.With a feeding mechanism to ensure the orderly and accurate feeding of dough on the conveyor belt.
7. Feed and discharge 6 balls of dough at a time

M-shape Dough Folding & Tray Arranging Machine

1.Fold the dough into M-shape and arrange the dough to tray

2.Length of dough 400-600 mm

3.Weight of dough 300 g-600 g

4.Capacity 1.5-2 tons/hour

5.Smart control system to ensure the stability of the dough roller folding and forming

6.Cylinder change position, and increase the conveyor belt can do other handmade products

7.Control cabinet can be rotated to easily clean up the inside of the equipment

8.Automatic completion of the dough roller folding and arranging the tray, greatly saving labor costs

Croissant Production Line Excellence

Croissants are no joke—they require real finesse to get that signature flaky texture and buttery aroma just right. Andrew Mafu’s Croissant Production Line is engineered to replicate artisanal craftsmanship on an industrial scale, ensuring that every bite meets the highest quality standards.

At the heart of the system is its laminating technology, which inserts precise layers of butter between dough sheets. Multi-stage sheeters work in harmony, applying exact pressure and maintaining optimal temperature control to preserve butter integrity and prevent melting during processing. This precision guarantees the distinct, airy layers that croissant lovers crave.
Once laminated, the dough moves through folding, cutting, curling, and shaping systems. Each stage is fully automated yet gentle, preventing the dough from being overworked. The folding mechanism ensures perfect butter distribution, while the cutting unit produces uniform triangles ready for rolling.
The curling and shaping module is where the magic happens—each piece is rolled with just the right tension to achieve that iconic crescent form. The result? Perfectly shaped croissants with even structure, golden crust, and a delicate interior crumb, batch after batch.
With quick-change settings, bakeries can adjust product size, filling types, and shaping styles, making this line ideal for both classic and filled croissant varieties.

Andrew Mafu Machinery Global Vision: Customized Baking Solutions

Customization for Local and Global Markets

Adapting to diverse recipes and cultural tastes

Andrew Mafu customizes machinery for all types of dough—gluten-free, sugar-free, enriched, or sticky doughs—so bakeries around the world can keep producing their local favorites at scale.

Custom layouts for different factory sizes

Short on space? No problem. Andrew Mafu designs lines that can fit any footprint—linear, L-shape, or U-shape configurations.

Andrew Mafu's International Clientele

Case study: Russian partner factory setup

Recently, Andrew Mafu helped a Russian baking factory streamline production with new croissant and high-moisture bread lines. Output doubled, and product defects dropped by 40%.

Installations across Asia, Europe, and Africa

From Vietnam to South Africa, Andrew Mafu has helped countless bakeries automate and grow with tailor-fit machinery.

Key Features of Andrew Mafu Production Equipment

Benefits for Industrial Bakers

1.Reduced manpower, higher output

One operator can manage a full line, freeing up human resources for quality control and innovation.

 

2.Consistent product quality

Automation ensures uniform taste, shape, and texture every time.

 

3.Scalable production with minimal downtime

Easy-to-maintain components and 24/7 service mean less stoppage and more profits.

Support, Training, and After-Sales Service

1.On-site installation and operator training

Andrew Mafu doesn’t just ship the machines—they install them, test them, and train your team on-site.

 

2.24/7 remote technical support

Need help at midnight? Remote diagnostics and global support mean you’re never left alone.

How to Get Started with Andrew Mafu Machinery

1.Consultation and needs assessment

Just drop them a message. They’ll help you figure out what works best based on your recipes, target output, and factory space.

 

2.Factory layout design and equipment configuration

Their team drafts a layout, recommends machines, and walks you through the full workflow.

 

3.Seamless shipping and installation

From sea freight to full installation, they handle the logistics.

Frequently asked Questions

Start with a consultation. Andrew Mafu’s engineers will analyze your needs and recommend the best fit.

Our solutions combine advanced automation, precise engineering, and custom design capabilities to deliver consistent product quality, high efficiency, and long-term durability, backed by global technical support.

Yes. We offer tailor-made configurations to match your recipe requirements, dough characteristics, and product dimensions, whether you’re producing artisanal breads or high-volume pastries.

Absolutely. We provide solutions for craft bakeries looking to expand, as well as high-capacity industrial plants requiring fully automated production lines.

Routine cleaning, lubrication, and scheduled inspections are essential. We provide a maintenance guide and optional service contracts to keep your equipment in peak condition.

All machines are built with food-grade materials, hygienic design principles, and compliance with international food safety regulations such as CE and ISO standards.

Yes. We handle global logistics, on-site installation, commissioning, and operator training to ensure smooth startup anywhere in the world.

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