Bakery machines and technology: tunnel ovens, kneaders, dough dividers, dough band lines, plus consulting, automation and digital service.
Backpartner GmbH
Korb · StuttgartNew on Amplifa
About Backpartner
Backpartner GmbH, based in Korb near Stuttgart, is a supplier of bakery machines, systems and related bakery supplies for businesses ranging from small craft companies to industrial baked goods production. The portfolio includes the in-house developed modular tunnel oven NEO and the hybrid oven NEO H, dough kneading machines, dough dividers and moulders, dough band and laminating systems, water dosing and water cooling units, automatic checkweighers, baking trays, baking moulds and Stikken trolleys. In addition to sales, the company designs and optimises complete production processes, provides consulting on automation and digitalisation, and offers maintenance contracts, remote maintenance, spare parts supply and hotline service through its Digital Service Management. For selected product groups such as water dosing (STM), dough band technology (Rijkaart), kneaders (ESCHER) and baking trays (Kardesan), Backpartner represents specialised manufacturers. Target industries include craft and chain bakeries, industrial baked goods producers, pizzerias as well as supermarkets and Ho.Re.Ca. Tunnel ovens are shipped worldwide in containers; projects are realised nationally and internationally.
- Site
- Korb
- Processes
- Bakery machines and bakery supplies (offer, consulting, automation processes), Independent consulting for bakery machines, processes and maintenance (consulting & planning), Digital maintenance management, service management (DSM), Water dosing and ice water systems (water mixing/dosing units and water cooling units), Dough band and laminating systems (bread lines Rustikal/Artisanal, multifunctional lines), Modular tunnel oven NEO (baking), Hybrid oven NEO H (gas/electric hybrid baking), Dough divider Olympia (chamber/volumetric divider for wheat and rye doughs)
- Materials
- Aluminium (baking trays/moulds), Stainless steel (baking trays, machine covers, housings), Aluminised steel (Alu-Stahl, with 5-10% silicon), PTFE (Teflon coating by Dupont/Chemours), Ceramic coating (tunnel oven modules), Platinum temperature sensor Pt 1000 Class A, Aluminium, Stainless steel (AISI 304)
- Certificates
- EN ISO 9001:2008, EN ISO 9001:2008 (STM units, manufacturer certificate), Digital Service Management (DSM), HACCP instruction / technician training
- Industries
- Bakeries (craft, chain stores), Industrial baked goods production, Pizzerias, Supermarkets / Ho.Re.Ca
- 01
Consulting & planning
- 02
System and process design
- 03
Sales & component selection
- 04
Installation & commissioning
- 05
Digital Service Management & maintenance
Materials & Processes
Aluminium
Material for baking trays and moulds; corrosion-resistant and easy to coat.
Stainless steel (AISI 304)
For baking trays, machine housings and hygiene-relevant surfaces.
Aluminised steel
With a 5–10 % silicon admixture, corrosion-resistant up to approx. 550 °C.
Teflon coating
Non-stick coating for baking trays, acid- and heat-resistant up to approx. 350 °C.
Ceramic coating
Optional coating of the first 1–3 tunnel oven modules for peel-loaded products.
Platinum temperature sensor Class A
External temperature sensor of the water dosing units for precise temperature control.
Locations
Korb
DEHeadquarters, sales and service
Stuttgart
DELocation (Dornierstr. 17)
Products & Systems
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Bakery machines and bakery supplies (offer, consulting, automation processes)Engineering | – | – | – | – | – |
| Independent consulting for bakery machines, processes and maintenance (consulting & planning)Engineering | – | – | – | – | – |
| Digital maintenance management, service management (DSM)Engineering | – | – | – | – | – |
| Water dosing and ice water systems (water mixing/dosing units and water cooling units)Other | Dosing accuracy ±1%, temperature accuracy up to ±0.5 °C | – | – | 0.1 l – 999.9 l | – |
| Dough band and laminating systems (bread lines Rustikal/Artisanal, multifunctional lines)Other | – | 17.2 m × 1500 mm | – | 1 row – 14 rows | – |
| Modular tunnel oven NEO (baking)Heat treatment | Temperature distribution +/- 1.5 °C | – | – | – | – |
| Hybrid oven NEO H (gas/electric hybrid baking)Heat treatment | – | – | – | – | – |
| Surface | – | – | – | – | Aluminium, Stainless steel, Aluminised steel |
| Dough divider Olympia (chamber/volumetric divider for wheat and rye doughs)Other | +/- 1% | – | 80 g – 2,870 g | 200 dough pieces/h – 9,600 dough pieces/h | – |
| Dividing, moulding and long-rolling dough (moulders: baguette moulders, rounders)Forming | – | – | – | – | Wheat dough, Rye dough |
| Weighing systems / automatic checkweighers with rejection (quality assurance)Testing | +/- 2 g or +/- 1.5 g | – | 40 g – 2000 g | 100 weighings/min | – |
| Dough kneading with spiral kneader (fixed bowl)Other | – | – | 30 kg – 240 kg | – | Wheat dough, Rye dough, Spelt dough |
| Dough kneading with removable bowl (spiral & double tool)Other | – | – | 80 kg – 500 kg | – | Wheat dough, Rye dough |
| Dough kneading with bowl for floor discharge (spiral & double tool)Other | – | – | 160 kg – 600 kg | – | Wheat dough, Rye dough |
| Lift-tippers (dough discharge)Other | – | – | – | – | – |
| Dough portioners (portioning systems)Other | – | – | – | – | – |
| Planetary mixers (dough mixers)Other | – | – | – | – | Wheat dough, Rye dough |
| Production of baked goods: donuts, toast bread, baguettes, Flammkuchen, long loaves, round loavesOther | – | – | – | – | Wheat, Rye, Spelt, Kamut, Einkorn, Emmer, Barley, Rice, Maize, Oats, Millet |
41 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Water mixing/dosing unit | STM DOMIX 35 | – | – | – | – |
| Water mixing/dosing unit | STM DOMIX 45A | – | – | – | – |
| Water mixing/dosing unit | STM TriDOMIX 50 / 100 | – | – | – | – |
| Water mixing/dosing unit | STM DOMIX 60 / 70 | – | – | – | – |
| Water cooling unit | STM TWC ECO | – | Tank volume 50 l; dispensing rate 150 l/h; cooling capacity 2,8 kW | – | – |
| Water cooling unit | STM TWC PRO 1 | – | Tank volume 80 l; dispensing rate 210 l/h; cooling capacity 3,8 kW | – | – |
| Water cooling unit | STM TWC PRO 2 | – | Tank volume 80 l; dispensing rate 360 l/h; cooling capacity 7,0 kW | – | – |
| Water cooling unit | STM TWC IND 1 | – | Tank volume 150 l; dispensing rate 565 l/h; cooling capacity 11,0 kW | – | – |
| Water cooling unit | STM TWC IND 2 | – | Tank volume 150 l; dispensing rate 1115 l/h; cooling capacity 21,6 kW | – | – |
| Water cooling unit | STM TWC BIG 1 | – | Tank volume 300 l; dispensing rate 1680 l/h; cooling capacity 32,4 kW | – | – |
| Water cooling unit | STM TWC BIG 2 | – | Tank volume 300 l; dispensing rate 2150 l/h; cooling capacity 41,5 kW | – | – |
| Dough band line (bread line Rustikal) | Rijkaart Brotlinie Rustikal | – | Belt width 600–1500 mm; system length approx. 15.6 m; 1–14 rows; 100 cutting strokes | – | – |
| Dough band/laminating line (bread line Artisanal with CFS pre-forming system) | Rijkaart Brotlinie Artisanal | – | Belt width 600–1500 mm; system length approx. 17.2 m; 1–10 rows; 100 cutting strokes | – | – |
| Modular tunnel oven | Backpartner (in-house development) NEO | – | 6–10 m modules with 3–5 sections; burner output per module on average 200 kW; delta T < 20°C | – | – |
| Hybrid tunnel oven | Backpartner (in-house development) NEO H | – | – | – | – |
| Gas burner | Weishaupt WG10 – WG30 | – | – | – | – |
| Dough divider | Olympia H | – | – | – | – |
| Dough divider | Olympia 3000 | – | – | – | – |
| Dough divider | BP Teigteiler 2000 | – | Capacity 200–1500 dough pieces/h; weight range 80–2,700 g; 1–2 pistons; hopper 65–250 l; oil-free | – | – |
| Single-lane automatic checkweigher | LIEBEL LWS 1600 | – | Weighing range 80–1500 g; max. 100 weighings/min; accuracy +/- 2 g; IP67 | – | – |
| Single-lane automatic checkweigher | LIEBEL LWS 1700 | – | Weighing range 40–2000 g; max. 100 weighings/min; accuracy +/- 1,5 g; IP67 | – | – |
| Multi-lane checkweigher | LIEBEL LWS MS | – | Weighing range 80–1500 g; max. 100 weighings/min; accuracy +/- 2 g; 1–8 lanes; IP69 | – | – |
| Load cell | HBM | – | Rated load 0–10 kg and 0–20 kg; OIML C3MR; IP68/IP69K | – | – |
| Spiral kneader with fixed bowl | ESCHER M1-30 | – | Dough capacity 30 kg; bowl volume 18 l; dimensions 540 x 875 x 1305 mm | – | – |
| Spiral kneader with fixed bowl | ESCHER M1-40 | – | Dough capacity 40 kg; bowl volume 25 l; dimensions 540 x 925 x 1305 mm | – | – |
| Spiral kneader with fixed bowl | ESCHER M / M Premium 50–240 | – | Dough capacity 50–240 kg | – | – |
| Spiral kneader with fixed bowl (two-motor) | ESCHER MX 60–200 | – | Dough capacity 60–200 kg | – | – |
| Spiral kneader with removable bowl | ESCHER MR Professional 80–500 | – | Dough capacity 80–500 kg | – | – |
| Kneading machine with removable bowl and double tool | ESCHER MW 120–400 | – | Dough capacity 120–400 kg | – | – |
| Spiral kneader with floor discharge | ESCHER MD 160–500 | – | Dough capacity 160–500 kg | – | – |
| Kneading machine with floor discharge and double tool | ESCHER MD-W 160–600 | – | Dough capacity 160–600 kg | – | – |
| Spiral kneader with fixed bowl | ESCHER M50–M240 (M-series spiral kneaders) | – | – | – | – |
| Baking trays (aluminium/stainless steel, with Teflon non-stick coating) | Kardesan | – | Sizes 430x340 to 800x600 mm; rim heights 10–25 mm | – | – |
| Dough divider Olympia (reference) | Olympia | – | – | – | – |
| Conical rounder | – | – | – | – | – |
| Belt rounder | – | – | – | – | – |
| Baguette moulder (long roller) | – | – | – | – | – |
| Proofing cabinets | – | – | – | – | – |
| Stikken trolley loaders | – | – | – | – | – |
| Stationary and pass-through proofing cabinets | – | – | – | – | – |
| Stikken trolleys | – | – | – | – | – |
Additional services
Reference customers
Quality & Service
Service quality is ensured by digital service management with database, service portal and service app, a ticket system and hotline (Mon–Sat, 6–20), as well as remote maintenance and spare parts supply. The STM water dosing and cooling units offered are certified to EN ISO 9001:2008.
| Evidence | Korb |
|---|---|
| EN ISO 9001:2008 (STM units, manufacturer certificate) | |
| Digital Service Management (DSM) | |
| HACCP instruction / technician training |
History
- 2024
Publication of the page and the datasheet for the in-house developed modular tunnel oven system NEO and the hybrid oven NEO H (datasheet October 2024).