Benier Nederland b.v.

P.O. Box 2165
5202 CD s-Hertogenbosch

Phone: +0031 (0) 73 / 615050
Fax: +0031 (0) 73 / 615050
E-mail: Click here to send an e-mail


Dough is their profession and the experts at Benier are fond of dough in every type and shape.

For more than 100 years, Benier has designed and built dough production and dough handling systems for all types of dough, and incorporated the desired hourly performance which is then used in artisan bakeries and industrial bread making lines alike.

The main focus is placed on dough quality and gentle dough handling, for example during dough dividing or moulding. The role model is the manual artisan processing method, which is reproduced using modern mechanical engineering and control technology.

Bread, rolls, baguettes, panettone and pizza - the range of production processes Benier has experience of, and has been successful in, is broad and reaches into each category from traditional standard processes to individually tailored equipment.

  • Dividing
  • Rounding
  • First Proofing
  • Moulding
  • Final Proofing
  • Decoration
  • Baking
  • Depanning
  • Conveying
  • Cooling
  • Freezing
  • Handling
  • Pan handling
  • Crate handling