Every Caprea line follows the same disciplined path through dough.
Regardless of which line you choose, the underlying stages are consistent: gentle division, rounding, controlled proofing, shaping, and precise deposit onto trays — each engineered to protect gluten structure at speed.
Mini Universal Line running a full divide-round-proof-pin cycle.
Six stages, one continuous line.
Dividing
Bulk dough enters a Teflon-coated hopper and is divided into precise, weight-consistent pieces by a drum or piston divider — "V"-type stress-free or "OMEGA"-type oil-free designs are available depending on how the dough should be handled.
Rounding
Each divided piece passes through a conical or drum rounder that forms a tight, uniform skin around the dough ball — improving gas retention and setting up consistent proofing.
Intermediate Proofing
Rounded pieces rest in an intermediate proofer for a controlled window — typically 6 to 14 minutes depending on line and dough type — allowing gluten to relax before final shaping.
Shaping & Moulding
Depending on the product, dough is moulded into long loaves, stamped into kaiser and rosetta shapes, laminated, or elongated — each line carries the specific tooling for its target product.
Pinning
A pinning unit separates and spaces finished pieces evenly, preparing them for consistent placement before deposit.
Tray Deposit
A snap belt gently deposits finished pieces onto trays — with automatic tray loading available on select lines to sustain high-speed runs without manual intervention.
Built around dough since 1909.
Caprea's lines are manufactured by Pietroberto in Marano Vicentino, Italy — a firm whose entire engineering philosophy centers on preserving dough quality through mechanical handling, not around it.
View the Full Range
See it running on your product.
Talk to our team about a configuration matched to your dough, shape and volume.