Bertrand Puma designs, manufactures and distributes a complete and homogeneous range of machines and mixers for bakery, pastry and Viennese pastry in Portes-lès-Valence.
Because each and every bread is different, because equipments are not equal and bakers don’t have the same needs, BERTRAND PUMA is putting forward several ranges and finishes on its equipments so that they can be perfectly suited to any kind of bakeries. The Platinum and Stentor versions of our equipments can be distinguished by the following characteristics :
It allows you to access the most technical options.
It ensures the operation for an ever more precise work and an unequalled result in the bakery. The answer to the needs of professionals who always aim for the best result.
It is the choice of technology for modern bakers.
Access to a reinforced design and an ever more robust choice of materials and accessories.
For intensive, all-terrain use, all day long.
It's the choice of performance at all times, in all conditions.
It gives you access to a range of products specially designed for small spaces.
It is the choice of a space saving and ease of use for your bakery without compromising on performance.
The cargo range includes robust, reliable, regular equipment designed to withstand semiindustrial volumes and production rates.
ARCHIPEL is an automatic bread plant composed of four equipments: a volumetric divider, a conical rounder, an intermediate proofer and a moulder. Its compact design and its ease of use and maintenance make it suitable for small and large bakeries.
With a capacity of up to 1,200 pieces/hour, this fourin- one automated system produces a variety of high quality baguettes and breads.
Designed specifically for intensive bakery and pastry production, the Tornado mixer has a bowl capacity of 80 liters.
A guarantee of productivity and comfort thanks to its robust and ergonomic construction, as well as its interchangeable tools, Tornado offers you great versatility in the production of your products.
The fermentolevain is a bakery-pastry equipment allowing to elaborate and to keep liquid leaven.
The incorporation of liquid leaven in bread-making allows for shorter mixing times and promotes alveolus. Liquid Leaven gives a greater mechanical tolerance to the dough (flexibility, elongation). Depending on the percentage of incorporation, the aromas and flavors of the products will vary.
This SPI spiral mixer ensures a gentle mixing, without overheating, while respecting the steps necessary for a perfect oxygenation.
The regular movement of the spiral produces structured, smooth, even and homogeneous dough thanks to a succession of pushing, stretching and shearing movements.
The legendary DiviTrad®, used for so many years, is back with a brand new design and new features, under the name DiviTrad® Legend.
Versatile, DiviTrad® is equipped with knives allowing a cut in 20 square pieces. It allows both the "classic" division before proofing and the "traditional" division to work directly and bake immediately.
The Equinoxe is the ally of intensive productions, capable of dividing the dough into 20 equal pieces throughout the day.
Moreover, it is approved by the Lempa for its system reducing flour projections. It also gives access to aid up to 50% of investment (see on the site ameli.fr).
The Tornado has been designed specifically for bakery and pastry making, it allows you to prepare all types of mixes such as pastry (cream, sponge cake, meringue, etc.) and a wide variety of doughs (cookies, brioche, special breads, viennoiseries, etc).
Tornado guarantees the precision and agility necessary for the realization of all your recipes thanks to its 3 tools (paddle, whisk, spiral) and its management of the mixing speed.
The legendary DiviTrad® is now available in Compact mode! With a depth of 810 mm and a width of 680 mm with its frame (510 mm wide), the DiviTrad® Compact will fit into the smallest bakeries, while maintaining the level of robustness and performance expected on a daily basis.
With its 400x400 mm bowl, DiviTrad® Compact is equipped with knives allowing a cutting in 20 square pieces. It allows both the "classic" division before proofing and the "traditional" division to form baguettes and bake immediately.
The Bertrand Puma self-tilting mixer allows the transfer of the dough contained in the fixed bowl.
The mixer is entirely lifted and then inclined by the mechanical arm in order to slide the dough contained in the vat towards a volumetric weigher or a refining table.
Equipped with two speeds of rotation, the mixer with removable bowl is designed to avoid the rise of dough, and to control precisely the speed of mixing according to the strength of the dough.