Manufacturer of machines and systems for dough forming and dough processing – from the craft bakery to the industrial line.
FRITSCH Bakery Technologies GmbH & Co. KG
Markt Einersheim · Kitzingen · Brampton, OntarioNew on Amplifa
About FRITSCH Bakery Technologies
FRITSCH Bakery Technologies is a machinery and plant engineering company based in Markt Einersheim (Lower Franconia) with a 100-year company history. The company develops and manufactures bakery machines and systems for dough sheet forming, laminating technology for puff and Danish pastry doughs, make-up lines as well as cooling and proofing belts. The portfolio also includes complete production lines for croissants, pretzels, pizza, rustic breads and rolls, fine pastries, thin-dough products and toast bread – from small craft operations to industrial production. Landmark developments include the ROLLFIX dough sheeter, the satellite head for laminating lines, the automatic pretzel twister MULTITWIST, and the engineering of compact, hygienic complete systems in the turnkey project business. Since 2019, FRITSCH has been part of the MULTIVAC Group and is present worldwide through its network of more than 80 locations; almost 80 percent of revenue is generated through exports. The offering is complemented by Smart Services with real-time data analysis and predictive maintenance as well as the technology and test centres World of Bakery in Kitzingen and Brampton (Canada).
- Site
- Markt Einersheim
- Processes
- Dough sheet forming / dough sheeters (Dough Sheeting), Laminating technology for puff and Danish pastry doughs (dough laminating, satellite head), Make-up lines for all types of doughs and baked goods, Cooling and proofing belts, Complete production lines for pizza, croissants, pretzels, rustic breads and rolls, Automatic twisting (MULTITWIST pretzel twister), Artisan bread production on soft doughs (IMPRESSA bread), Engineering of compact, hygienic total systems / turnkey project business
- Materials
- Dough (various bakery doughs: puff/Danish pastry doughs, soft doughs, thin doughs), Dough sheet forming (dough sheeters), Laminating technology for puff and Danish pastry doughs, Make-up lines, Cooling and proofing belts, Deep-freeze technology, Turnkey project business
- Founded
- 1926
- Employees
- approx. 400
- Industries
- Craft bakeries, Retail bakeries, Industrial baked goods production (croissants, pretzels, bread/rolls), Alternative proteins
- 01
Engineering and design
- 02
Manufacturing (machine and plant engineering)
- 03
Assembly of machines and complete lines
- 04
Turnkey project business
- 05
Commissioning and product development/process optimization
- 06
After-sales service and spare parts supply
- 07
Smart Services (predictive maintenance)
Products and Processes
Dough sheet forming (dough sheeters)
Machines for the gentle production of dough sheets from puff pastry, Danish pastry and soft doughs.
Laminating technology for puff and Danish pastry doughs
Laminating lines with satellite head for gentle dough treatment (soft-processing concept).
Make-up lines
Lines for processing all types of doughs and baked goods, including the stamping-and-twisting process (MULTICUT).
Cooling and proofing belts
System components for temperature control of dough pieces in the process.
Deep-freeze technology
Deep-freezing solutions for bakeries, in the product range since 1981.
Turnkey project business
Engineering and delivery of complete, compact hygienic total systems for baked goods production.
Locations
Markt Einersheim
DEHeadquarters and main plant: development and manufacturing of bakery machines and systems
Kitzingen
DEWorld of Bakery Technology Centre: technology and innovation centre with demonstration bakery
Brampton, Ontario
CAWorld of Bakery North America: technology and test centre
Machines and Systems
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Dough sheet forming / dough sheeters (Dough Sheeting)Forming | – | – | – | – | Teig |
| Laminating technology for puff and Danish pastry doughs (dough laminating, satellite head)Forming | – | – | – | – | Teig |
| Make-up lines for all types of doughs and baked goodsForming | – | – | – | – | Teig |
| Cooling and proofing beltsHeat treatment | – | – | – | – | Teig |
| Complete production lines for pizza, croissants, pretzels, rustic breads and rollsAssembly | – | – | – | – | Teig |
| Automatic twisting (MULTITWIST pretzel twister)Forming | – | – | – | 16,000 pretzels/h | Teig |
| Artisan bread production on soft doughs (IMPRESSA bread)Forming | – | – | – | – | Weiche Teige |
| Engineering of compact, hygienic total systems / turnkey project businessEngineering | – | – | – | – | – |
| Industrial croissant production (CROISSANTOMAT 2000, STR up to 50,000 pieces/h, CTR/CSTR systems)Forming | – | – | – | 50,000 pieces/h | Teig |
| Stamping-and-twisting-process make-up machine (Multicut)Forming | – | – | – | – | Teig |
| Deep-freeze technology for bakersHeat treatment | – | – | – | – | Teig |
| Manufacturing of bakery machines and systems (machine and plant engineering)Assembly | – | – | – | – | – |
| According to website text: after-sales services, spare parts supply, process optimizationEngineering | – | – | – | – | – |
14 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Dough sheeter | FRITSCH ROLLFIX | – | – | 1954 (erst | Markt Einersheim |
| Satellite head for laminating lines | FRITSCH | – | – | 1979 | Markt Einersheim |
| Croissant machine | FRITSCH CROISSANTOMAT 2000 | – | – | 1982 | Markt Einersheim |
| Industrial line concept | FRITSCH Impressa | – | – | 1987 | Markt Einersheim |
| Bread line for soft doughs | FRITSCH IMPRESSA bread | – | – | – | Markt Einersheim |
| Fine pastry line | FRITSCH Euroline | – | – | 1989 | Markt Einersheim |
| Dough laminating line | FRITSCH Laminator 3000 | – | – | 1996 | Markt Einersheim |
| Fine pastry line | FRITSCH Easyline | – | – | 1996 | Markt Einersheim |
| Pretzel twister | FRITSCH Multitwist | – | – | 1999 | Markt Einersheim |
| System for space-saving dough sheet production | FRITSCH Multiline | – | – | 2002 | Markt Einersheim |
| Make-up machine with stamping-and-twisting process | FRITSCH Multicut | – | – | 2003 | Markt Einersheim |
| Croissant machine (up to 50,000 pieces/h) | FRITSCH STR | – | – | 2006 | Markt Einersheim |
| Pastry line with hygienic design | FRITSCH PROGRESSA pastry | – | – | 2025 (News | Markt Einersheim |
| Iron and metal foundry | FRITSCH | – | – | 1969 gegrü | Wiesentheid |
Additional services
History
- 1926
Founded by Alois Fritsch in Wiese (today Czech Republic); initially agricultural machinery.
- 1948
Re-established/relocated to Markt Einersheim.
- 1952
Machines and systems for bakeries added to the product range.
- 1954
Development of the ROLLFIX dough sheeter.
- 1969
Establishment of its own iron and metal foundry in Wiesentheid.
- 1979
Satellite head for laminating lines introduced; first laminating line delivered in Germany.
- 1981
Deep-freeze technology for bakers added to the product range; first automatic Rollfix.
- 1982
Market entry in France and Great Britain; CROISSANTOMAT 2000 produces croissants in all sizes.
- 1987
Modular concept for large industrial lines (Impressa).
- 1989
Klaus Fritsch joins the management board; Euroline and Impressa bread come onto the market.
- 1992
Establishment of the Fritsch Technology Center with demonstration bakery.
- 1996
Establishment of the US subsidiary; Laminator 3000, Easyline and the CTR system come onto the market.
- 1999
Automatic pretzel twister MULTITWIST (from 16,000 pretzels/h); world market leadership in industrial pretzel production.
- 2002
MULTILINE for space-saving dough sheet production.
- 2003
MULTICUT make-up machine with stamping-and-twisting process.
- 2006
STR croissant machine with up to 50,000 pieces per hour.
- 2019
Insolvency on 16.04.2019; acquisition by MULTIVAC Sepp Haggenmüller effective 01.08.2019 as FRITSCH Bakery Technologies GmbH & Co. KG.
- 2025
Dr. Nico Haßmann becomes Managing Director effective 01.02.2025; opening of the first World of Bakery in North America.
- 2026
100th company anniversary; groundbreaking for the new company headquarters (completion planned Q2/2028).