Francesco Cuomo and Tekno Stamap: our bakery and pastry equipment in the workshop of a modern baker

Professional bakery and pastry equipment is best explained with hands-on experience rather than a technical data sheet. This is the idea behind the video series created through the collaboration between Tekno Stamap and Francesco Cuomo.

A pastry chef and owner of Farina del Tuo Sacco bakery in Carpi, Francesco describes himself first and foremost as a baker. In his artisan workshop, however, he also produces pastries, pizza, panettone, pandoro and a wide variety of other baked goods, moving naturally between bread, viennoiserie and traditional Italian leavened specialties.

The videos were filmed in two complementary locations: Francesco’s bakery in Carpi, where he works every day, and Stamap Lab, Tekno Stamap’s in-house demonstration laboratory at our headquarters in Grisignano di Zocco, designed to faithfully recreate the working environment of a professional bakery and pastry workshop.

We have now completed the publication of the entire series on the Tekno Stamap YouTube channel: in this article, we introduce its main topics to give you a preview before inviting you to watch all six episodes.

Choosing Equipment for a bakery or pastry workshop: the key factors

What equipment is needed for a professional bakery or pastry laboratory? The answer depends entirely on the business and the professionals working in it. There is no single configuration that suits every artisan production facility.

As we recently explained in our article dedicated to professional equipment for pastry laboratories, the starting point is always the type of products being made. Professionals who mainly prepare creams, soft doughs and whipped mixtures have different requirements from those specialising in naturally leavened products or high-hydration bread, as is the case with Francesco.

Beyond the type of production, three main factors influence the choice of equipment:

• available workspace, which determines not only which machines can be installed but also how efficiently production flows can be organised, from mixing to baking.
• production volume, since a small artisan bakery has very different needs from a larger operation requiring machines designed for continuous production and heavier workloads.
• available budget, which should be evaluated not only in terms of the initial investment but also by considering durability, reliability and long-term performance.

This is precisely why we equipped our in-house laboratory—the setting for part of the video series—using the same criteria applied when designing a real artisan bakery. Stamap Lab features some of Tekno Stamap’s most popular machines and includes non-slip flooring, washable walls, a proofing chamber, a blast chiller and refrigerated storage units, all in compliance with HACCP standards.

The result is a realistic production environment, comparable to a professional bakery, pastry laboratory or a hybrid business like Francesco Cuomo’s bakery, where bread and pastry production coexist every day.

The Equipment Featured in the Video Series

Each episode follows Francesco Cuomo as he prepares a specific product using one or more Tekno Stamap machines. Among the equipment featured are:

• Helix 60 Spiral Mixer, which Francesco uses daily in his bakery in Carpi for soft doughs and naturally leavened products, ensuring continuous mixing while handling the dough gently;
• IBT Diving Arm Mixer, featured at Stamap Lab during the preparation of croissant dough, ideal for delicate, high-hydration doughs;
• TK2 60-litre Planetary Mixer and the Industrial Smart Automatic Sheeter, used together to create and maintain sourdough starter according to Francesco Cuomo’s method;
• Square Dough Divider, which ensures perfectly uniform portions for the preparation of exceptionally soft Veneziane;
• Italian Bread Moulder, used to shape loaves with precision and consistency;
• Croymat Croissant Machine, featured in one of the most surprising episodes, where Francesco transforms leftover panettone dough into a delicious, low-waste recipe.

Watching all six episodes, it becomes clear how every machine helps Francesco save valuable time without compromising the quality of the final product, allowing him to tackle the daily challenges of working with naturally leavened doughs more efficiently and with greater confidence.

For example, in the episode dedicated to sourdough starter, Francesco uses the TK2 Planetary Mixer during the refreshment process, taking advantage of its powerful motor to work even stiff doughs efficiently and consistently. He then relies on the Industrial Smart Automatic Sheeter to keep the sourdough healthy and active over time through a precise, gentle lamination process that oxygenates the dough without placing unnecessary stress on it.

A similar approach can be seen in the preparation of Veneziane, where the Square Dough Divider ensures that every piece has the same weight, guaranteeing uniform baking results.

Likewise, when shaping bread, the Italian Bread Moulder delivers consistency and precision while preserving the artisanal character of the finished product.

Watch the Complete Video Series

Behind every great loaf of bread is a modern baker who plans, experiments and continuously refines their craft. Tekno Stamap stands alongside these professionals by designing equipment that meets the demands and challenges of everyday production.

Would you like to see Tekno Stamap bakery and pastry equipment in action? Watch the complete video series on the Tekno Stamap YouTube channel and discover how our machines support professionals in their daily work.

Prefer to experience our technology firsthand? Contact us to arrange a visit to Stamap Lab, where you can see our equipment in operation, test the machines yourself and discover their performance in a real production environment—just as Francesco Cuomo did.