REPRESENTED COMPANIES
Mixers for artisanal production with industrial quality
Bernardi equipment was developed to produce doughs with artisanal quality and industrial performance, ensuring ideal texture, fermentation, and structure for bakery and confectionery products.
Its technology is inspired by traditional manual movement and ensures homogeneous mixing, preserving gluten integrity and the natural oxygenation of the dough. Combining tradition and innovation, Bernardi products incorporate Smart Technology systems, offering maximum efficiency, process control, and reliability, aligned with Industry 4.0 standards.
DISCOVER THE PRODUCTS
- Model for artisanal production, with variations ranging from 0.5 kg to 9 kg of dough. It features a two-arm system that reproduces human manual work for perfect dough oxygenation while preserving flour characteristics. Ideal for bakery products rich in fat, such as croissants, and for more hydrated doughs, such as panettone and gourmet pizzas.
- Ideal model for small industries, with two versions that handle from 3 kg to 48 kg of dough. Featuring elevated supports for better ergonomics and made of stainless steel, it operates at speeds ranging from 30 to 65 strokes per minute. Ideal for bakery products rich in fat, such as croissants, and for more hydrated doughs, such as panettone and gourmet pizzas.
MEDIA
BT12
BT24
BT48
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GET IN TOUCHDISCOVER THE PRODUCTS
- Model for artisanal production, with variations ranging from 0.5 kg to 9 kg of dough. It features a two-arm system that reproduces human manual work for perfect dough oxygenation while preserving flour characteristics. Ideal for bakery products rich in fat, such as croissants, and for more hydrated doughs, such as panettone and gourmet pizzas.
- Ideal model for small industries, with two versions that handle from 3 kg to 48 kg of dough. Featuring elevated supports for better ergonomics and made of stainless steel, it operates at speeds ranging from 30 to 65 strokes per minute. Ideal for bakery products rich in fat, such as croissants, and for more hydrated doughs, such as panettone and gourmet pizzas.