Posts on topic: DOUGH



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Unipro, Italian excellence at the service of international bakery industry.


Based in the Vicenza’s neighbouring city of Montegalda, Unipro was born from the merger between Universal’s company mission and productive technology, and the expertise of Polin Group, renowned business in the Italian sector of bakery and pastry equipment. This fruitful partnership between the two leading companies in the field of baking system’s design and manufacturing was also enhanced by shared values and a common work philosophy.

Unipro was founded with the aim of fulfilling the requests of an ever-increasing and demanding clientele, by offering custom-made solutions out of a wide range of horizontal cooking equipments, with different structures and technical specifications.

Our main priorities are R&D, technological innovation, environmental sustainability and customer service: these are the core elements on which both companies strongly rely.

Unipro offers a wide range of products for the HO.RE.CA. sector, ranging from proofing chambers to bakery, pastry and industrial ovens. By focusing on the simplification and acceleration of cooking phases, our company can match the needs of mass catering and medium or large restaurant services, such as catering services, service station cafés, hospital and school canteens.

Today, Unipro’s strength in international markets lies in the capacity to provide a valid alternative to the classic manufacturing process of restaurant ovens. As a dynamic and technologically advances business, Unipro stands out for the top quality of its products: each single item is assembled through a strictly regulated process, ensuring high standards and making it suitable for the introduction in domestic and foreign markets.

Taking advantage on the expertise acquired throughout the years by Polin Group, Unipro is nowadays a benchmark in the sector of professional ovens.




Our company mission is to excel in the strategic markets of cooking systems by putting forward state-of-the-art technologies, in order to advise our customers with the one tailor-made solution that best suits their needs.

Top-quality, high performances and innovation are the elements that made Unipro’s products known and appreciated all over the world and that soon turned us into one of the leading companies in the sector of professional cooking. Nevertheless, our first priority remains customer assistance, and in this sense we pride ourselves on having established with our international clients a long-term relationship, based on mutual trust, a common set of ethical values and environmental awareness.

As a consequence of our enterprising spirit, we are prodded into confronting with new challenges and targets on a daily basis. Our ideas are turned into projects, and projects are turned into products to be traded and purchased worldwide. All this with an Italian know-how that is the distinctive feature of our company.




The brand Unipro is nowadays renowned for the top-quality and high technical performances of our products, and has acquired visibility in the global sector of professional ovens for the restaurant and catering industry by constantly monitoring market needs.

A constant and constructive dialogue with technicians and chefs alike has brought to the creation of a wide range of products manufactured with premium-grade materials and undergoing certified testing procedures before being delivered to the final client, in order to ensure perfect functioning.

Unipro operates all over the world thanks to a widespread network of authorized dealers, granting a fast and efficient service from the moment of purchase to after-sale assistance, which also means an optimization of time and costs for our customers.

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More about: DOUGH, pastry
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You might be mistaken for thinking that you can only produce pizza from a stone hearth oven, oh how wrong that could be. Unlike some type specific ovens, the ProLuxe oven offers so much versatility to your menu creation. Anyone who has used a stone hearth oven knows that it can be a multi-skilled cooking appliance.

It can replace your Salamander, cook top, grill, griddle, oven, pizza oven, bread oven, smoker and plate warmer..

All kinds of breads, such as rolls, focaccia and breadsticks can be achieved with an adjustment to the temperature. Baked Oyster with Rocket Pesto; Calamari & Herb Salad; Whole Roasted Portobello Mushrooms & Persian Fetta, or Tomato, Olive & Sage Tart.

You can make seafood dishes such as Moules Marinière, Grilled Prawn Bruschetta and Rocket Pesto, Prawns with Citrus Infusion and even Oven Roasted Bouillabaisse for something really different.

ProLuxe ovens offer the only purpose built in oven char-grill-with 2 (25mj) gas burners underneath- located in the oven cavity giving double the cooking power to grill food in minutes. choice cuts of meat such as New York Sirloin, Lamb Fillets or Pork Cutlets are lusciously grilled to perfection.

The oven is also capable of producing a traditional Cassoulet simmered in a ceramic pot, a roasted Duck taking on a mouthwatering golden hue or a sautéing pan with Pumpkin and Sage Gnocchi to name but a few examples.

Many popular pasta dishes such as Lasagne can be baked in the oven while other favourites such as ravioli, cannelloni, and tortellini can be portioned into individual servings, placed into ceramic oven proof dishes and finished in oven.

By keeping some black iron pans in the oven you can reheat blanched vegetables & wilt spinach in a little oil or butter as fresh side dish. Alternatively you can roast or sauté any variety of vegetables.

Fruit pies, Apple and Raspberry Crumble, Poached Pear in red wine, dessert pizzas, baked fruit gratins and bread pudding are all winners served hot from the Stone Hearth oven.

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Read entire post: ESMACH S.p.A

ESMACH S.p.A. has been serving the baking industry for more than 40 years with the best mixers, moulders, dividers, dough retarders and retarder proofer, ovens for Bakeries, Pastry Shops and Pizza Restaurants.

The history of ESMACH S.p.A. began early in the 70s as Esperia Macchine, a creative and manufacturing company proposing bread-making solutions. The first appliances were the spiral mixer and the volumetric divider; both machines became soon a real technological innovation in the bakery field and represented an added value for the company activity and a milestone both for customers and competitors. In the 80s the company name was changed from Esperia Macchine into Esmach to enable a further development on international markets after achieving successful results through the sale of bread-making industrial lines, where Esmach was told to be the first “Italian pioneer”. Esmach’s innovative drive, its widespread presence in the markets, and the calibre of its human and technical team have contributed to the remarkable expansion of Bongard SA in Italy since the early 90s. It is in this period that the baking equipment specialist Bongard, a long-established and acknowledged leader in France, selected Esmach as a reliable partner in order to develop its share in the Italian market and entered a cross-distribution agreement.

Our Philosophy

"Staying one step ahead”, that is being proactive in a fast changing world.
ESMACH embraces all facets of this context. The Yin and Yang, cold and heat, rotation, wholeness, balance, life, comprehensive solutions. Our logo is evocative and ancient. It is inspired by the Asian symbolism of the Yin and Yang, yet it is interpreted in a modern way. It means addressing challenges with dynamism, through the encirclement and "global" movement of the two aforesaid energies. It graphically symbolizes the circular movement of the mixers, and of the of fluids and solids in it. It implies strong behavioral values and our company’s objectives. It states the efficiency of our machines and their ability to prevent changes in the characteristics of the ingredients used. It displays the determination and the responsiveness of our staff.
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More about: DOUGH, mixers, spiral
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PERRIS: gets big slice of pizza industry

Read entire post: PERRIS: gets big slice of pizza industry

Most likely, when you order a burger at an IN-N-OUT or a tortilla at a Taco Bell, your food was cooked on grills and ovens that were crafted by a family-owned Perris business.

The decades-old ProProcess, recently rechristened ProLuxe, manufactures commercial kitchen equipment for a big box and chain clientele that includes Margaritaville, Wal-Mart, Sam’s Club, Corner Bakery Café, A&P, El Torito, KFC and Red Robin.

Now Steve Raio, ProLuxe’s president and CEO, faces his biggest challenge -- taking a bigger slice of the industry pie from the fired-up fast pizza industry that will double sales to $15 million by the end of 2014.

The company is poised to “blow up,” lingo for hitting the big time, and is scrambling to outrun its competitors. ProLuxe has 70 employees, 20 nationwide distributors and $1 million worth of in-house machinery. Raio and his team sell more than 2,000 units a year, their split-lid grills topping the list. Because every piece of equipment is made-to-order, the company turns out 100 units a day and has a back order of $1 million.

“The biggest money is in fast-casual dining,” said Raio, 56. And nothing is burning hotter than “custom pizza,” where pick-your-own toppings coupled with speed are wildly popular with consumers.

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Fried Pineapple Ice Cream Cones with Raspberry Sauce

Read entire post: Fried Pineapple Ice Cream Cones with Raspberry Sauce

Happy July everyone! Now is the time when it’s starting to get hot, hot, HOT outside, so hopefully everyone is turning on their air conditioners to stay cool! Another great way to stay cool is by eating something that is refreshing – like ice cream! You can never go wrong with a simple vanilla or chocolate ice cream cone, but I found a new recipe that I think you all will enjoy! This recipe is for Fried Pineapple Ice Cream Cones with Raspberry Sauce

• 1 fresh pineapple
• 8 oz. (227 g) self-rising flour
• 8 oz. (237 mL) soda water
• 2 tsp. (10 mL) granulated sugar
• 2 oz. (57 g) coconut flakes
• Flour, for dusting pineapple
• Confectioners’ sugar (optional)
• 4 oz. (113 g) raspberry jam
• ⅛-¼ cup (30-60 mL) water
• 1 waffle cone
• 2-3 scoops of coconut ice cream, to taste 

• Cut peeled pineapple into chunks. Squeeze the pieces to remove excess juice
• Sift flour (to avoid a lumpy batter). Mix flour and soda water with whisk, until smooth. Add granulated sugar and coconut – whisk until batter is the consistency of double cream
• Dust fresh pineapple pieces with plain flour. Dip into the batter, drain excess batter, and place into fryer at 375°F (191°C), until the batter turns golden brown. Drain on paper towels. Dust with confectioners’ sugar (optional)
• In a saucepan on medium heat, melt the raspberry jam and add water to desired consistency
• In a waffle cone, layer coconut ice cream and fried pineapple pieces. Drizzle raspberry sauce on top 

Doesn’t that sound delicious?! All those different flavors combined together… my mouth is starting to water just thinking about it! I hope you enjoy this month’s recipe! And have a GREAT July, everyone! Until next time! 

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More about: DOUGH, HATCO
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Read entire post: DOUGH SHEETER DPR2000

My father was a lesson. He had his own bakery, and it was closed one day a week, but he would go anyway. He did it because he really loved his bakery. It wasn’t a job.” – Christopher Walken

What is one of the most versatile pieces of equipment in a bakery besides an oven? How about the dough sheeter? From thin to thick, this machine can handle most types of doughs with its infinite adjustments. I’ve sheeted doughs from many different cultures – Roti / Chapati, Puri, Lavash, Focaccia, Pizza Dough (most popular), Piadina, Tortillas, Empanada, etc.It’s also been used for yeast-raised doughnuts, pie crusts, pasta, oven-baked crunchy wheat crackers, and fondant. You can sheet out dough for breadsticks, biscuits, or even Sangak (Iranian flatbread)! Funny enough, the sheeter has even been used in dog biscuit production! Call or email us to find out how to purchase one today.
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