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Vanrooy Machinery

@vanrooymachinery

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The leading supplier of food equipment to the industry since 1978.
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🇦🇺 Every pizza starts as a dough ball. The real question is how many you need before service, and how consistent each one has to be.

This screw rounder takes portioned dough and shapes it into tight, even balls ready for the proofing trays. Speed is set through an inverter, so the cycle can be adjusted to the dough rather than the other way round. That includes very wet, high hydration doughs that are difficult to shape by hand.

For pizzerias and bakeries rounding hundreds of balls a day, that consistency means even proofing, even stretching and less time at the bench for the team.

Supplied in Australia by @vanrooymachinery.

We explore kitchens across the world and share the equipment that makes every service a little easier, for design lovers 🍕🥖

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the smoked pecan & butterscotch has been on every single tarts anon menu since day one. that kind of consistency doesn’t happen by accident.
from blind bake to clean up, our Venix Squaro ovens from @vanrooymachinery do a lot of the quiet, unglamorous work that makes the glamorous stuff possible. they’re precise, consistent, and (crucially for a small team making a lot of tarts) they clean themselves. we didn’t know how much we needed that until we had it. 😅

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My favourite flavour is “full until it bursts.”

#SaltedCaramel #FilledDoughnuts #DoughBakery #WellingtonFood #NZFoodie

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Some blokes import a sports car. I imported a doughnut fryer from Croatia.

We used to spend four hours frying doughnuts. Now we can do 360 in one hour

Midlife crisis. Excellent doughnuts.

#DoughBakery #Doughnuts #WellingtonFood #BakeryLife #NZChef

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Day 2 of our shokupan and sourdough pastries class, the students have baked two different recipes of shokupan, to show the interest or not of enriching a dough more.

One group made a high top with local seeds and the other made chocolate buns & cubes.

We also divided the class in groups of two and each groups mixed and laminated two quarter blocks of their own pastries, using the folding technique of their choice.

Tomorrow for day 3, we will be baking all the pastries, analysing our products and focusing on personalised starter feeding, analysing tools on the computer for trouble shooting and recipe creation.

This class was a last min decision to add a second date after seeing how quickly the first one filled up.

We will be having more next year, stay tuned ❤️

#sourdough #shokupan #bakingclass

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In November we have our last class of the year, our advanced panettone masterclass - 9.11-11.11

Explore advanced panettone techniques and learn how to design, analyse and adapt rich dough systems.

Designed for experienced home bakers, professionals and bakery owners, this class focuses on understanding rich dough systems rather than simply reproducing recipes. You’ll learn how to analyse fermentation, balance formulas and adapt products to your own environment.

Students should already feel comfortable with pasta madre management and traditional two dough panettone production.

More info and the full program on our website.

Last spots available!

#ojihouse #bakingclass #panettone

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🥐 크로와상, 이렇게 커도 제대로 구워질까요?

사이즈는 커져도
겉은 바삭하게, 속은 촉촉하게.

큰 제품일수록 중요한 건
오븐 내부의 안정적인 열 순환과 균일한 베이킹입니다.

압도적인 사이즈의 자이언트 크로와상도
노릇노릇하게 완성! 🔥

베이커리의 다양한 메뉴를 위한
프로페셔널 오븐 솔루션, 베닉스.

📩 제품 및 견적 문의는 베닉스코리아로 주세요.

#베닉스 #Venix #베닉스오븐 #업소용오븐 #컨벡션오븐

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Day 2 of our sourdough baking fundamentals class, learning how to work with rye flour and making overnight shape retarded loaves.

I always love watching people handle the dough, it’s usually just after lunch and the light shines nicely in the studio.

Quentin.

#bakingclasses #ojihouse

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No trending audio required. Just our Snickers Bars getting coated in house-made bean-to-bar chocolate. Sound on. 🔊🍫

#CrunchboxAU #ChocolateMaking #BeanToBarChocolate #PerthDesserts #BehindTheScenes

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YA KISS YA MOTHER WITH THAT MOUTH? 💋

Ricotta, mortadella and pistachio pain suisse.

September menu.

@vanrooymachinery for the equipment that keeps us baking tasty things.

💛 Tarts Anon

Melbourne foodie food chef bakery baking tarts pastry savoury delicious viral croissant

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It’s been a tough week mentally but honestly all the support has been incredible and we’re finally getting on top of the oven @oji_house and out of all these setbacks there’s some silver lining, its actually been really nice to be there sharing @quentinbbaker space with him and @matthiasjschmid being with like minded bakers trying to achieve great things with the best quality ingredients and practices is what it’s about, community and connection that’s why I love what I do. Psomi will have a home soon and that place will be welcoming for all just like a bit loaf of Psomi is. Psomi means bread. Psomi means community.

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Get your entries ready, no matter what state you are in the Tassie Baking Show welcomes you to be part of the Artisan Baking section. Thanks to @vanrooymachinery if win or place in these you will receive FREE entry to the Nationals in June 2027. Tassie Baking Show Wednesday October 21. Visit the BAA website to download all the information. #baking #artisan #tasmania #national

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