SANDOR ‘S HISTORY
The origins of our company date back to the 50’s when TALLERES BUPAN was founded by a group of professionals. A workshop manager, an oven fitter and an engineer with long professional careers in the bakery and pastry industries.
Years later, backed by exponential growth and industry recognition of the quality and reliability of our work, we involve SANDOR in the commercial expansion.
In the 80’s, we became pioneers in Spain in the field of high hydration technology with our slogan: “Improving automation and optimising resources”.
In 2022, we expanded our facilities with a new plant in Viana (Navarra) for customised machines and a test laboratory to enable our customers to test products.
Our passion for excellence and our know-how, combined with the highest standards of quality and reliability, have made us a creative and innovative engineering company capable of offering exclusive solutions to meet the daily needs of each and every one of our customers.
At SANDOR, we design, manufacture and market our products based on increasing the productivity and profitability of our customers, supported by our R&D department and in collaboration with leading companies such as Omrom, Siemens and Schneider Electric.
By building our machines with the most advanced materials, such as certain special aluminium alloys, engineering plastics and stainless steel, SANDOR has positioned itself with an optimal price/performance ratio.
During the 80s, SANDOR was pioneer and specialized in baking highly hydrated sourdough such as “Ciabatta”, Water bread, Roman Bread, Galician Bread among other high quality sourdoughs.
Our aim is to get Doughs manufactured to reach quality. We take a portion of dough and transform its shape into a French loaf, with or without ends, by using a die-cutter or a special former. We can also make cottage loaves by using a Band Rounding machine.
Our product range is wide and we offer very affordable machinery for small and big productions, intermediate machinery, large decking lines and also fully automated production systems.
These lines are developed to work with different water content levels (from 50% to 80%) and different levels of fermentation.
We manufacture products with different shapes such as loaves, pita bread and other types of bread, among the wide range of bakery products.
We are able to design baking machinery depending on customer needs. They can be designed for cutting, die-cutting, shaping, removing dough trims (leftovers), adding seeds, spraying oil or any other ingredients over dough surface and also give dough a handmade appearance.
We have at your disposal automatic, horizontal and even continuous cylinders depending on your needs such a “Rioja” model and other specific cylinders for continuous manufacturing.
This machine makes cottage loaves and extended round loaves
Machinery designed to manufacture pastries, puff pastries, croissants and sponge cakes.
Programmable and electronic, it is used to work with liquid, semi liquid and hard sourdoughs.
This machine is unique on the market. “IT CAN CLEAN ALL TYPES OF TRAYS”: flat, grooved, perforated or Teflon-coated trays and it also allows cleaning trays with or without fluted edges.
It gives the possibility to add oil automatically to better take dough out of the trays.
We also have at your disposal, different solutions such as the possibility to incorporate a cleaning system to your machinery depending on every need.
They are designed for cleaning utensils, trays, baskets and containers.
Rosa Chacel, 77 – Pol. Ind. San Lázaro
Logroño · La Rioja · Spain
