English
Authorization

Art Bakery Project

Art Bakery project is a young team of highly qualified professionals from St. Petersburg, Moscow and Krasnodar united by a common ideology, oriented towards the success of our Clients.

We are ready to offer a full range of raw materials and ingredients for the creation of bakery and confectionery products, as well as the production of gelato. Also we will help to create a project, to pick up the inventory and the equipment that is optimal for you, and our service department will provide warranty and post-warranty service. We want to become a reliable partner for your business and we ready to offer unique conditions of transport logistics, direct deliveries of raw materials and equipment from manufacturers, exclusive products, as well as assistance in technical consultations and support.

Company categories:
  • 1 Ingredients for the production of baked goods, pastries and sugar confectionery products
  • 1.1 Basic ingredients
  • 1.1.1 Flour
  • 1.1.2 Milled cereal crops
  • 1.1.3 Baking yeast
  • 1.1.4 Table salt
  • 1.1.5 Water
  • 1.2 Additional ingredients
  • 1.2.1 Sugar and sugar products
  • 1.2.2 Oil products
  • 1.2.3 Milk and milk products
  • 1.2.4 Eggs and egg products
  • 1.2.5 Fruit, berries and related products
  • 1.2.6 Frozen fruit and berries
  • 1.2.7 Oil seeds and nuts
  • 1.2.8 Spices
  • 1.2.9 Fillings, icing, confectionery pastes
  • 1.2.10 Malt
  • 1.2.11 Dry wheat gluten
  • 1.2.12 Starch
  • 1.2.13 Baking mixes
  • 1.2.14 Confectionery mixes
  • 1.2.15 Sourdough and acidifiers
  • 1.2.16 Unconventional ingredients
  • 1.2.17 Crushed scraps from flour confectionery products
  • 1.2.18 Cocoa, coffee, coconut
  • 1.3 Additives and conditioners
  • 1.3.1 Enzyme preparations
  • 1.3.2 Emulsifiers (surface active agents)
  • 1.3.3 Stabilizers (food thickeners, fillers)
  • 1.3.4 Chemical leavening agents
  • 1.3.5 Food colors
  • 1.3.6 Flavorings
  • 1.3.7 Preservatives
  • 1.3.8 Products for finishing
  • 1.4 Special ingredients for production
  • 1.4.1 Dietary products
  • 1.4.2 Environmental and bioorganic products
  • 1.4.3 Functional nutrition products
  • 1.5 Deep-frozen products, ready-made meals
  • 1.5.1 Preformed dough products
  • 1.5.2 Deep-frozen baked goods
  • 1.5.3 Deep-frozen pastries
  • 1.5.4 Fruit and berries
  • 1.6 Other ingredients
  • 1.6.1 Ingredients to improve kneading
  • 1.6.2 Creams and dry mixes for preparing cream
  • 1.6.3 Gelling agents and powders
  • 1.6.4 Soda solution for dipping pretzels before baking
  • 2 Equipment for receipt, storage and transportation of bulk and liquid ingredients
  • 2.3 Shelves/racks
  • 2.7 Refrigerators
  • 3 Equipment for preparing ingredients for production
  • 3.2 Dispensers and dispensing stations
  • 3.10 Water treatment equipment
  • 3.12 Equipment for milling of nuts, sugar, etc.
  • 3.13 Cooling and tempering machines
  • 3.14 Ice makers
  • 4 Equipment for the production of prepared food products
  • 4.3 Dispensers
  • 4.5 Tea infusing machines
  • 4.6 Dough machines
  • 4.7 Extruders
  • 4.8 Containers and bowls for aging prepared food products
  • 4.9 Dough preparation units
  • 5 Equipment for dough handling
  • 5.2 Dough elevators
  • 5.3 Dough trough tilters
  • 5.4 Equipment for dividing dough into pieces
  • 5.5 Equipment for proofing dough
  • 5.6 Equipment for forming dough pieces
  • 5.6.1 Dough rounders
  • 5.6.2 Dough sheeters
  • 5.6.3 Dough forming machines
  • 5.7 Equipment for freezing dough pieces
  • 5.8 Equipment for defrosting dough pieces
  • 5.9 Equipment for final proofing of dough
  • 5.10 Equipment for dough cutting and spindling
  • 6 Equipment for baking of baked goods and pastry products
  • 6.1 Ovens
  • 6.1.1 Cabinet ovens
  • 6.1.2 Multi-deck ovens
  • 6.1.4 Box ovens
  • 6.1.5 Rotary ovens
  • 6.1.6 Convection ovens
  • 6.1.8 Rack ovens
  • 6.1.9 Thermal oil ovens
  • 6.1.10 Gas ovens
  • 6.1.15 Combination ovens
  • 6.1.16 Roasting ovens
  • 6.2 Proofing oven units
  • 6.3 Accessories, equipment and instrumentation
  • 7 Additional equipment for the production of baked goods and pastry products
  • 7.3 Machines for the production of puff pastry
  • 7.4 Machines for the production of bagels
  • 7.5 Machines for the production of rich dough products
  • 7.8 Machines for the production of wafers
  • 7.9 Beating machines
  • 7.11 Laminating machines and lines
  • 7.12 Dispensing machines
  • 7.13 Depositors
  • 7.14 Glazing machines
  • 7.15 Mixers
  • 7.16 Machines for finishing
  • 7.19 Cooking vessels
  • 7.21 Mills for preparing powdered sugar
  • 7.23 Shredders for nuts and chocolate
  • 7.24 Equipment for cutting pastry products
  • 7.25 Equipment for lubricating sheets, trays, and forms
  • 8 Accessories for production of baked goods and pastry products
  • 8.3 Carts and trolleys
  • 8.5 Forms, trays, cassettes, trays, mats
  • 8.9 Dividers and rings for cakes
  • 8.10 Accessories for use of marzipan, chocolate, and sugar
  • 8.11 Beating machine wire whisks
  • 8.12 Wax paper
  • 8.13 Coatings and lubricants for sheets, trays and forms
  • 8.14 Other accessories and auxiliary tools
  • 9 Equipment for refrigeration and freezing
  • 9.1 Spiral conveyors
  • 9.2 Refrigerators, coolers
  • 9.3 Freezers
  • 9.4 Flash freezing equipment
  • 9.5 Deep freezing chambers
  • 9.6 Refrigeration systems for transportation
  • 9.7 Humidifiers
  • 9.8 Water-cooled refrigerating machines
  • 10 Equipment for storage and shipment of finished products
  • 11 Manufacturing lines for baked goods and pastry products
  • 12 Complete baking systems
  • 13 Chocolate manufacturing equipment
  • 13.1 Equipment for primary processing of cocoa beans
  • 13.2 Equipment for the production of cocoa butter and cocoa powder
  • 13.3 Equipment for the production of semi-finished chocolate
  • 13.4 Equipment for the production of chocolate and chocolate products
  • 13.5 Chocolate production units and lines
  • 14 Candy production equipment
  • 14.1 Equipment for preparing ingredients for production
  • 14.2 Equipment for production of candy paste
  • 14.3 Equipment for formation of products
  • 14.3.1 Equipment for preparing candy paste for molding
  • 14.3.2 Equipment for molding
  • 14.3.3 Equipment for glazing
  • 14.3.4 Equipment for decorating
  • 14.3.5 Equipment for cooling
  • 14.4 Candy production units and lines
  • 16 Packaging equipment, accessories, and materials
  • 16.1 Packaging lines
  • 16.2 Packaging machines
  • 16.3 Charging devices for packaging machines
  • 16.5 Equipment for products cutting
  • 16.9 Bag clipping machines
  • 16.10 Devices for labeling and marking
  • 18 Cleaning and production hygiene
  • 18.1 Equipment for washing and drying of utensils, containers, facilities and equipment
  • 18.2 Cleaning devices
  • 18.3 Disinfection tools
  • 18.4 Cleaning machines for bread baskets
  • 18.5 Cleaning chambers for trolleys
  • 19 Sale. HoReCa & Retail equipment
  • 19.1 Lighting
  • 19.3 Chest freezers and display cases
  • 19.4 Equipment for stores
  • 19.6 Ovens for HoReCa & REetail
Booth location:
  • Pav.7 Hall 6, 76B10
Contacts:
  • Russian Federation, 195273, Saint-Petersburg
  • Shafirovskiy avenue 8A
  • Russian Federation, 125080, Moscow
  • Volokolamskoe highway, house 116, building 2, office 203
  • Russian Federation, Krasznodar
  • Uralskaya street 116, letter G - 43A
  • Phone: +7(861)234-51-36, +7(861)234-51-37
  • Email: krasnodar@artbake.ru
Web-sites: