Innovating and researching – Astonishing the market
These are the activities that drive our development. And this is what our clients deserve: efficient and reliable solutions to give creativity a shape. With this target in mind we built a team of professionals led by a unique philosophy: creativity to serve productivity. A philosophy that pushes us daily to answer unsolved questions always moving beyond the limits fo the feasible. All this reflects our unique goal: to give to the taste of tradition a shape. Our clients, their needs and their creativity are the heart of our business.
Minipan S.r.l. was established in its current corporate form in 1985, taking over the business and know how of La Minipan di Folli S.r.l., manufacturer of bread and pastry machines since 1957. With over 50 years of experience in the industry, Minipan is now a worlwide leader on machine and production lines for bakery food industry, being always available to anyone who wishes to “give taste a shape”.
Minipan machines and production lines are suitable for forming pastry and bakery products, particular bread specialties, typical regional specialties and fresh bread substitutes: breadsticks and grissini, round shape like rosquilletas and “taralli”, flat bread, breacd chips, bruschette and crackers.
At Minipan we know about respect.
Respect for our clients and their baking culture.
Respect for traditional bread making methods and ancient recipes.
Respect for the functional, efficient and clean design that an innovative process line deserves.
Since 1957 we have been driven by nothing but commitment while automating some of the most amazing bakeries all over the planet. Thanks to our loyal clients, we are consistently growing, year after year, project after project, investing always a bigger effort to improve the already amazing performances and reliability of our machines.
It’s a matter of respect.
MINIPAN make up lines can produce the following baked specialities:
1. BISCUITS AND COOKIES Deposited, wire-cut and hard biscuits, Long extruded and stuffed cookies and bars, biscotti, healthy bars, krumiri, muffin, lady finger and sponge cakes
2. BREAD SNACKS Breadsticks and grissini, decorated with seeds, seasoning and herbs, seeded flat bread and crackers, round shapes snack like regional taralli and rosquilletas, “Friselle”, twisted bread rings (patented system)
3. SPECIALITY BREADS artisan ciabatta – baguette and focaccia with water contents up 80% without using low stress extruders (patented system), sandwich and tin bread, rusk. hamburger buns, Sheeted Flat breads: Pizza bottoms, Pita, Piadina, Tigelle – “Ferrarese” bread (from Ferrara) and typical regional shapes
4. GLUTEN FREE BREADS AND BISCUITS: pizza shells, baguette and ciabatta, focaccia, bread snacks, flat breads, crackers, biscuits and cookies, sponge cakes and muffins