Bakery & industrial baking
Dough handling, flour storage, proofing — containers and trolleys for every process step.
Bakery operations work with three critical media: flour (dust-explosion risk), dough (sticky, temperature-sensitive) and finished goods (pressure-sensitive). Rotogal has supplied pallet boxes, dough trolleys and hygiene pallets to industrial bakeries for years — with geometries engineered to avoid dust accumulation and minimise dough residue.
typical dough trolley volume
dough residue after tilting
flour-dust tightness in storage
Dough handling, flour storage, proofing — containers and trolleys for every process step.
Flour sacks on wooden pallets, wet spots from condensation, dough residue in corners, stainless trolleys that barely fit through doors — these are the typical pain points in bakeries. With rotationally moulded containers, weld seams disappear, inner radii are soft and the geometry allows tilting and scraper emptying with no residue.
Your benefit
- Flour-dust tight
Closed construction without gaps retains flour dust safely.
- Dough-friendly
Soft inner radii, no sticking, full emptying through tilting.
- Stainless alternative
No rust, no weld seams, 30–40 % lighter to handle.
- Temperature stable
Operating range −30 to +80 °C, compatible with proofing cabinets and cold rooms.
Flour storage: between silo and mixer
Between silo fill and mixer sits the most sensitive point in flour logistics. Dust explosion risk, temperature and humidity sensitivity, and the need to document batches. Our pallet boxes are available closed with sliding lids and allow full lot traceability via UV-readable labels.
For sourdough and pre-dough cultures we offer temperature-controlled versions with double-wall insulation — the medium stays inside the target fermentation window.
Dough trolleys: the interface to the line
Dough trolleys must be tolerant: they are tilted, emptied by mixers, refilled from dough dividers, hygienically cleaned and often stacked two levels high. Rotationally moulded trolleys are one-piece, without weld seams, with soft inner radii and high usable volume.
Handles are moulded in (in-mould handling) — no screwed-on elements that come loose or attract dirt. Casters are swappable and available in food-grade specifications.
Common pitfalls & fixes
- Container opening too small
Size the opening to the discharge or kneading tool — 800 mm minimum industrial.
- Sticky dough in corners
Choose a version with double radii (R≥25 mm) — complete product recovery.
- Wrong castors
Specify food-grade casters with stainless fork — no rubber abrasion residue.
Relevant industries
Frequently asked questions
Can we also use your dough trolleys as proofing trolleys?
Yes — with the insulated version up to +80 °C they suit proofing cabinets. For classic tray racks we supply compatible insert frames.
What about allergenic flours (wheat vs. gluten-free)?
For gluten-free lines we recommend unambiguously colour-coded pallet boxes (e.g. white vs. green) and separate pools — do not wash and reuse across lines.
Are your containers ATEX-suitable for flour-dust zones?
For zone 22 we offer antistatic PE grades. Individual testing per EN 61340 is available on request — get in touch.
More applications
Please note: All information on this page – in particular dimensions, technical data, material properties and application recommendations – is provided for general guidance only and is non-binding. The exact specifications tailored to your specific application are agreed on a binding basis as part of the quotation and order process.
Got a project?
Tell us about your requirement — we typically come back with a first assessment within 24 hours.