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Line for free baked round bread

Gostol Group has been a specialist in the field of production of the industrial bakery lines for free-baked round loaves for many years. On such lines wheat, wheat-rye and rye-wheat or rye dough may be processed into round loaves. The line capacity may reach up to 5,000 piece/hour.

" Low energy consumption in entire bakery. "


  • hygienic design of machineries
  • line facilitated cleaning with design solutions (IK)
  • easy line management
  • only 1 person supervises the operating line
  • easy and fast setting of machineries
  • full machinery automation in the line
  • management and supervision over operation trough the touch-screen panel
  • possibility of selecting a desired type of pocket /gutter corresponding to the product dimension
  • possibility of baking or oven use without the line operation (special products)
  • turn-key project from silos to packaging

Process phases

  • Dough preparation (direct and indirect processes)
  • Dough processing (make up)
  • Fermentation
  • Baking
  • Products’ cooling
  • Cutting and packaging


Shaped dough may be fermented in various types of pockets:

  • wooden or plastic pockets,
  • on tins in the chamber on the tins or
  • on the belt in the tunnel chamber.

For baking of fermented products, there is an option of choosing various types of oven

  • cyclothermic tunnel baking ovens of a new generation or thermal-oil ovens providing for the energy-efficient operation and reduction of C02 release in the environment. By means of recovery, the efficiency of the whole bakery is optimal, since only this provide for the re-use of residual heat. The third option is baking of free-baked long loaves in electric ovens.

Industrial lines are mono-productive, where only one form of a product may be produced, or combined ones, where free baked loaves as well as round loaves are produced as a combination.

Line for free baked round bread