Who makes Colbake bread equipment, and where is it built?

Colbake is a family company based in Castellón de la Plana, Spain, that makes bread and roll production equipment. It traces its bakery equipment work to 1985, launched the Colbake brand in 2017 and says it exports all over the world. Erika Baking Equipment is an official distributor of Colbake.

Where can I buy Colbake equipment in the US?

Erika Baking Equipment is an official distributor of Colbake. We carry the Gentle Volumetric Dough Divider and Volumetric Dough Divider, the CR Conical Rounder and Belt Rounder, Intermediate Proofer Systems, the Long Roll Moulder, Bolillo Moulder and Telera Moulder, and Automatic Panning Systems, and we can help with model selection, testing, parts and service. Contact Erika to talk through your production.

Can Colbake equipment handle high-hydration and fermented doughs?

Yes, with the right machine at each step. The Gentle Volumetric Dough Divider uses a single piston to limit degassing and is made for fermented doughs of 65% hydration or more. The Belt Rounder rounds sticky doughs of 65% and above, the CR Conical Rounder with a Teflon-coated cone handles 58 to 65%, and the Long Roll Moulder has non-stick rollers for high-hydration doughs. If your dough is unusual, ask Erika or test it in our Baker’s Lab.

How do I choose between the Colbake Gentle Volumetric Divider and the Volumetric Divider?

Start with the dough. The Gentle Volumetric Dough Divider is for already fermented, high-hydration artisan doughs, uses a single piston and runs up to 1,200 pieces an hour. The Volumetric Dough Divider suits various doughs: it divides and pre-rounds at 50 to 60% hydration, or 65% and above when dividing only, is most accurate (about 2%) with fresh, unfermented dough, and can be built with up to five pistons for up to 12,000 pieces of up to 200 g an hour. Piece weight and output then narrow the piston size and count.

What is the difference between the Colbake CR Conical Rounder and the Belt Rounder?

Both round divided dough. The CR Conical Rounder uses a rotating cone and helical channels for 100 g to 2 kg pieces at up to 2,400 pieces an hour (1,200 for large pieces), and suits doughs from 50 to 65% hydration depending on the cone. The Belt Rounder is a band-style rounder for high-hydration, sticky doughs of 65% and above, with pieces up to 2.2 kg.

Which Colbake moulder do I need for baguettes, bolillos or teleras?

The Long Roll Moulder shapes French baguettes, Italian bread and batards. The Bolillo Moulder shapes bolillos, hoagie, sub and torpedo rolls and hot dog buns. The Telera Moulder presses and marks Mexican teleras, and adapts to one marking line for Portuguese rolls. All three handle pieces from 28 to 226 g.

Can Colbake machines run on their own or as a complete line?

Both. The CR Conical Rounder, Belt Rounder and Colbake moulders can run on their own or as part of a line, and the Intermediate Proofer Systems and Automatic Panning Systems are configured around the line they serve. A bakery can start with one machine, such as a rounder, and add steps later.

Can I test Colbake equipment before I buy?

Yes. An assortment of Colbake equipment is available for testing in our Baker’s Lab, Erika’s showroom and test facility. Demonstrations are supervised by our on-staff technical baker, we can provide video and a detailed test report, and remote testing with your recipe and ingredients is available. Ask Erika which Colbake machines fit your test.

How do parts and service work for Colbake equipment?

Contact Erika’s support team for replacement parts, help identifying a part, or technical questions, Monday through Friday from 8:00 AM to 5:00 PM Eastern. Our repair service covers New Jersey, New York, Connecticut and Eastern Pennsylvania. Outside that area, we assist through our nationwide network of service partners.

Can Erika help us plan a Colbake bread and roll line?

Yes. Tell us about your doughs, products, piece weights, hourly output and floor space, and we’ll recommend the Colbake divider, rounder, proofer, moulder and panning setup that fits, whether that’s one machine or a full line. Ask Erika to get started.

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Bread & Roll Production Equipment

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Erika Baking Equipment Explore Colbake Bread & Roll Production Solutions

Erika Baking Equipment is an official distributor of Colbake, the Spanish manufacturer of bread and roll production equipment. Our Colbake lineup covers the steps between the mixer and the oven: dividers, dough rounders, intermediate proofers, moulders and automatic panning. It runs from the CR Conical Rounder, a single machine that rounds 100 g to 2 kg pieces, to a Volumetric Dough Divider with up to five pistons.

Colbake builds each step around dough handling, from a single-piston divider for fermented doughs to rounders and moulders for high-hydration bread. An assortment of Colbake equipment is available for testing in our Baker’s Lab, and our support team stays with you after the sale.

About Colbake Meet Colbake, Our Bread & Roll Line Partner

Colbake is a family company based in Castellón de la Plana, Spain, that works on one part of the bakery: the equipment that turns mixed dough into shaped pieces. The company traces its work in bakery equipment manufacturing to 1985 and launched the Colbake brand in 2017, and it says it exports all over the world. Its range covers dough dividers, rounders, resting proofers, moulders, panning machines and complete lines.

Colbake is the bread and roll line brand Erika carries, and its range answers the questions bakers ask about those steps. Colbake designs its dividers to measure dough by volume with pistons, and describes its rounders as producing “homogeneous pieces without damaging the dough.” The range handles doughs from about 50% hydration to 65% and above, including specialty products like teleras, bolillos and Portuguese rolls. Its rounders and moulders can run on their own or as part of a line, and Colbake says each line is “tailored to specific production needs.”

The Colbake Range Colbake Bread & Roll Equipment Lineup

Erika carries five Colbake families, in the order dough moves through them: volumetric dividers, dough rounders, intermediate proofers, moulders and automatic panning systems. Choose one machine for the step that slows you down, or plan several together as a line.

Explore Colbake Equipment

The Erika Approach Why Bakeries Choose Colbake From Erika

Bread and roll equipment is a long-term decision, and the right Colbake setup depends on your dough, your products, your volume and whether you’re adding one machine or planning a line. Erika helps you settle that before you buy. Our Baker’s Lab is our showroom and test facility, and an assortment of Colbake equipment is available for testing there. Demonstrations are supervised by our on-staff technical baker, and we can provide video and a detailed test report. If you can’t visit, send your recipe and ingredients instead.

After the sale, Erika’s support team handles replacement parts and technical questions, and our repair service covers New Jersey, New York, Connecticut and Eastern Pennsylvania. Outside that area, we assist through our nationwide network of service partners. Erika has supported professional bakers since 1991.

On the Production Floor How Colbake Fits on the Production Floor

Colbake equipment starts where the mixer finishes. Mixed dough goes into a volumetric divider, and the Gentle Volumetric Dough Divider or Volumetric Dough Divider portions it by volume, with adjustable pre-rounding available on both. The CR Conical Rounder or Belt Rounder then rounds each piece, depending on how wet and how large it is.

Rounded pieces rest in Intermediate Proofer Systems so the gluten can relax before shaping. The Long Roll Moulder, Bolillo Moulder or Telera Moulder shapes them into the final product, and Automatic Panning Systems place long rolls and baguettes into pans. A bakery can start with the step that costs it the most time, such as hand rounding, and add the rest later. To compare Colbake with other dividing options, see our dough dividers and bread and roll production pages.

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Common Questions Frequently Asked Questions

These questions cover what bakeries usually ask about Colbake: who makes it, how the machines handle high-hydration and fermented doughs, which divider, rounder or moulder fits a product, and how testing, parts and service work through Erika.

Who makes Colbake bread equipment, and where is it built?: Colbake is a family company based in Castellón de la Plana, Spain, that makes bread and roll production equipment. It traces its bakery equipment work to 1985, launched the Colbake brand in 2017 and says it exports all over the world. Erika Baking Equipment is an official distributor of Colbake.
Where can I buy Colbake equipment in the US?: Erika Baking Equipment is an official distributor of Colbake. We carry the Gentle Volumetric Dough Divider and Volumetric Dough Divider, the CR Conical Rounder and Belt Rounder, Intermediate Proofer Systems, the Long Roll Moulder, Bolillo Moulder and Telera Moulder, and Automatic Panning Systems, and we can help with model selection, testing, parts and service. Contact Erika to talk through your production.
Can Colbake equipment handle high-hydration and fermented doughs?: Yes, with the right machine at each step. The Gentle Volumetric Dough Divider uses a single piston to limit degassing and is made for fermented doughs of 65% hydration or more. The Belt Rounder rounds sticky doughs of 65% and above, the CR Conical Rounder with a Teflon-coated cone handles 58 to 65%, and the Long Roll Moulder has non-stick rollers for high-hydration doughs. If your dough is unusual, ask Erika or test it in our Baker’s Lab.
How do I choose between the Colbake Gentle Volumetric Divider and the Volumetric Divider?: Start with the dough. The Gentle Volumetric Dough Divider is for already fermented, high-hydration artisan doughs, uses a single piston and runs up to 1,200 pieces an hour. The Volumetric Dough Divider suits various doughs: it divides and pre-rounds at 50 to 60% hydration, or 65% and above when dividing only, is most accurate (about 2%) with fresh, unfermented dough, and can be built with up to five pistons for up to 12,000 pieces of up to 200 g an hour. Piece weight and output then narrow the piston size and count.
What is the difference between the Colbake CR Conical Rounder and the Belt Rounder?: Both round divided dough. The CR Conical Rounder uses a rotating cone and helical channels for 100 g to 2 kg pieces at up to 2,400 pieces an hour (1,200 for large pieces), and suits doughs from 50 to 65% hydration depending on the cone. The Belt Rounder is a band-style rounder for high-hydration, sticky doughs of 65% and above, with pieces up to 2.2 kg.
Which Colbake moulder do I need for baguettes, bolillos or teleras?: The Long Roll Moulder shapes French baguettes, Italian bread and batards. The Bolillo Moulder shapes bolillos, hoagie, sub and torpedo rolls and hot dog buns. The Telera Moulder presses and marks Mexican teleras, and adapts to one marking line for Portuguese rolls. All three handle pieces from 28 to 226 g.
Can Colbake machines run on their own or as a complete line?: Both. The CR Conical Rounder, Belt Rounder and Colbake moulders can run on their own or as part of a line, and the Intermediate Proofer Systems and Automatic Panning Systems are configured around the line they serve. A bakery can start with one machine, such as a rounder, and add steps later.
Can I test Colbake equipment before I buy?: Yes. An assortment of Colbake equipment is available for testing in our Baker’s Lab, Erika’s showroom and test facility. Demonstrations are supervised by our on-staff technical baker, we can provide video and a detailed test report, and remote testing with your recipe and ingredients is available. Ask Erika which Colbake machines fit your test.
How do parts and service work for Colbake equipment?: Contact Erika’s support team for replacement parts, help identifying a part, or technical questions, Monday through Friday from 8:00 AM to 5:00 PM Eastern. Our repair service covers New Jersey, New York, Connecticut and Eastern Pennsylvania. Outside that area, we assist through our nationwide network of service partners.
Can Erika help us plan a Colbake bread and roll line?: Yes. Tell us about your doughs, products, piece weights, hourly output and floor space, and we’ll recommend the Colbake divider, rounder, proofer, moulder and panning setup that fits, whether that’s one machine or a full line. Ask Erika to get started.

Let’s Connect Let Erika Help You Find the Right Colbake Machine

Erika’s Colbake lineup covers the Gentle Volumetric Dough Divider and Volumetric Dough Divider for dividing, the CR Conical Rounder and Belt Rounder for rounding, Intermediate Proofer Systems for resting, the Long Roll Moulder, Bolillo Moulder and Telera Moulder for shaping, and Automatic Panning Systems to move long rolls and baguettes into pans.

The right choice depends on your dough and its hydration, the products you make, your piece weights and output, and whether you’re replacing one step or building a line. An assortment of Colbake equipment is available for testing in our Baker’s Lab. Tell us about your production, and we’ll help you build the Colbake setup that fits.