Bertrand Puma, a historical brand
With over 70 years of experience, Bertrand Puma has become a true expert in bakery-pastry equipment for working with dough. From kneading to moulding, including the Fermentolevain for producing and storing leaven, the various Made In France equipment can be adapted to all bakeries and processes.
Who are we?
Bertrand Puma is a specialist in dough preparation equipment. With a factory of more than 6,500m² in Nevers, France, the Bertrand Puma teams design, manufacture and distribute a complete and consistent range of equipment for the bakery, pastry and viennoiserie industries worldwide.
Bertrand Puma makes sure to offer bakery machines for different processes, from the most traditional to the most semi-industrial. Its expertise enables it to design the most resistant equipment on the market, while being perfectly adapted to your work.
70 years of history
Creation of the Machines Bertrand company by an engineer, Mr Bertrand. He invents a machine that will revolutionize the work of the baker: the moulding.
Installation in Nevers in larger and more modern premises.
Acquisition of the company by the English industrial group AGA Food Service on 8 September 2004.
The AGA Food Service group has decided to sell its entire BtoB (business-to-business) division, of which Bertrand Puma is a part, to the Italian group ALI S.p.A.
The new fermentolevain is released: - The stainless steel finishes are of better quality and more modern - Modernization of the cleaning and hygiene - An opening, protected by a grid, allows to introduce directly the ingredients in the tank - A plexiglass allows visual control without affecting hygiene
Release of the new DIVITRAD : 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.
Output of the Nova Soft roller machine and the Nova Trad process : The bakery profession has evolved over the last few decades. While tradition and know-how remain at the heart of the job, reducing arduousness has become a major concern. Aware of the need to help bakers save time and increase productivity without compromising quality, Bertrand-Puma has created the NOVA TRAD process: a complete process with delayed proofing, focused on bread quality and dedicated to improving the way we organize and work in order to increase productivity and work comfort.
Exit of the Abyss plunge arm mixer : BYSS twin-arm mixers perfectly reproduce the artisan’s gesture by gently kneading all types of dough — from the most hydrated to the most complex — for optimal oxygenation without overheating. ABYSS is particularly suited to demanding bakers who are aware of the importance of kneading in the bread-making process.
Bertrand Puma fête ses 70 ans !
Our values
Robustness
All our teams ensure that our bakery-pastry equipment is of good quality and lasts over time.
Responsibility
The Made In France know-how of our teams associated with a good quality of raw materials ensures us to manufacture durable equipment in time, and corresponding to you.
Tradition
Our bakery equipments are developed through years of research, in order to correspond to the traditions of the baker's trade and to respect perfectly the dough.