SIGMA SRL

SIGMA SRL Sigma dal 1973 progetta e produce macchinari per lpanificazione, pasticceria e pizza.

SIGMA pone da sempre al centro della propria strategia la continua innovazione e ricerca ed il costante miglioramento dei propri prodotti. L’Azienda che può contare su un ampia gamma di prodotti offerti, è sempre impegnata nell’arricchire ulteriormente il proprio portafoglio prodotti. Elemento portante di tale scelta strategica è da un lato la Divisione Sviluppo Prodotti, costituita da un team di

tecnici che segue lo sviluppo e l’intero ciclo di vita di ogni modello di macchina prodotta da SIGMA, coniugando qualità, sicurezza, affidabilità e la ricerca di ottime performances, dall’altro il Reparto Produzione che si occupa della fabbricazione in serie dei prodotti in portafoglio assicurandone la massima
qualità ed affidabilità. SIGMA può contare inoltre su una ampia rete di oltre 400 rivenditori a livello mondiale, che commercializzano i suoi prodotti in oltre 80 Paesi, garantendo alla propria clientela un elevato livello di assistenza.

La digitalizzazione come motore di sostenibilitàIn Sigma, la sostenibilità è guidata dall'innovazione.Il nostro progetto...
14/05/2026

La digitalizzazione come motore di sostenibilità

In Sigma, la sostenibilità è guidata dall'innovazione.

Il nostro progetto di Transizione Digitale è progettato per rafforzare la competitività attraverso tecnologie digitali avanzate e soluzioni Industry 4.0.

Integrando sistemi di intelligenza artificiale, automatizzando i processi di produzione e tracciabilità e rafforzando i nostri sistemi informativi e la cybersecurity, stiamo costruendo un'organizzazione più intelligente ed efficiente.

Questa evoluzione digitale include anche la formazione continua dei team, garantendo l'adozione delle nuove tecnologie in modo efficace e responsabile.

Il risultato?
▶️ Processi più efficienti,
▶️ risorse ottimizzate,
▶️ Riduzione degli sprechi,
▶️ Un servizio più veloce e affidabile per i nostri clienti.

Quando l'innovazione digitale viene applicata consapevolmente, la tecnologia diventa un vero alleato della sostenibilità





𝗔𝘁 𝗦𝗶𝗴𝗺𝗮, 𝗶𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻 𝘀𝘁𝗮𝗿𝘁𝘀 𝘄𝗶𝘁𝗵 𝗹𝗶𝘀𝘁𝗲𝗻𝗶𝗻𝗴.A listening approach that takes shape every day through dialogue with our cus...
07/05/2026

𝗔𝘁 𝗦𝗶𝗴𝗺𝗮, 𝗶𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻 𝘀𝘁𝗮𝗿𝘁𝘀 𝘄𝗶𝘁𝗵 𝗹𝗶𝘀𝘁𝗲𝗻𝗶𝗻𝗴.

A listening approach that takes shape every day through dialogue with our customers: at trade shows, in quotation requests, and in the conversations that spark new projects. But also through daily support, via our technical portal, where every input becomes a valuable building block.

For us, every piece of feedback is an opportunity to improve—not a criticism.

Because the most powerful innovation is the one that solves real problems—the ones our customers face every day.

This is how dialogue turns into value, guiding us in developing solutions that are increasingly practical and effective.

▶️ And you? Do you have a need the market has not yet been able to solve?
Talk to us.


03/05/2026

You slice the bread and the structure looks right…
but the flavor is sharply acidic, unbalanced, overpowering.
This isn’t a flavor choice.
It’s a fermentation issue.
Root cause:
Your sourdough is producing too many acids, overriding aroma, sweetness, and wheat character.
Why it happens:
• Infrequent sourdough refreshments
• Low fermentation temperature
• Insufficient hydration
• Acid-dominant microflora
Professional solutions:
✅ Refresh sourdough more frequently at ~26°C
✅ Increase hydration to favor lactic over acetic acid
✅ Add a small % of baker’s yeast to rebalance fermentation and stabilize production

Key takeaway:
Acidity must support flavor — not dominate it.
Controlled fermentation is the difference between character and defect.

👇 How do you manage acidity in your sourdough production?
💾 Save this Reel for fermentation checks
➡️ Follow Common Problems of the Professional Baker

Dietro ogni macchina Sigma ci sono competenze, esperienza e passione.Celebriamo oggi il lavoro di tutte le persone che o...
01/05/2026

Dietro ogni macchina Sigma ci sono competenze, esperienza e passione.

Celebriamo oggi il lavoro di tutte le persone che ogni giorno contribuiscono a trasformare le idee in soluzioni concrete per panificazione, pasticceria e pizza.

Buon Primo Maggio da Sigma.

𝗕𝗶𝗼𝗱𝗶𝘃𝗲𝗿𝘀𝗶𝘁𝘆: 𝗠𝗮𝗻𝘂𝗳𝗮𝗰𝘁𝘂𝗿𝗶𝗻𝗴 𝗖𝗮𝗻 𝗠𝗮𝗸𝗲 𝗮 𝗗𝗶𝗳𝗳𝗲𝗿𝗲𝗻𝗰𝗲We must pay closer attention to the impacts of what we are producing an...
30/04/2026

𝗕𝗶𝗼𝗱𝗶𝘃𝗲𝗿𝘀𝗶𝘁𝘆: 𝗠𝗮𝗻𝘂𝗳𝗮𝗰𝘁𝘂𝗿𝗶𝗻𝗴 𝗖𝗮𝗻 𝗠𝗮𝗸𝗲 𝗮 𝗗𝗶𝗳𝗳𝗲𝗿𝗲𝗻𝗰𝗲

We must pay closer attention to the impacts of what we are producing and its long-term impact.

We dedicate 350 m² of our company grounds (100 m² indoors, 250 m² outdoors) to biodiversity.

These areas:
🟢 improve air quality
🟢 enhance daily well‑being for those working on site

Small ecosystems, major benefits.





26/04/2026

You load the oven with well-shaped loaves.
Everything looks right… until bake time.
A few minutes in, they spread sideways instead of rising.
Flat profile. Poor volume. Inconsistent results.

This isn’t bad luck.
It’s a structural issue.

Main causes:
• Weak final shaping
• Over-proofing
• Insufficient strengthening during bulk
• Incorrect scoring angle

Solutions:
✅ Tighten final shaping to create real surface tension
✅ Add structured strengthening folds during bulk fermentation
✅ Score at a 30° angle to direct expansion upward
✅ Bake at ~75% proof — don’t wait for full fermentation

Key takeaway:
Flat loaves are not an oven problem.
When structure is gone before baking, the oven can’t save it.

👇 Which factor causes this most often in your production?
💾 Save this Reel for your next shift
➡️ Follow Common Problems of the Professional Baker

𝗧𝗵𝗲 𝗣𝗲𝗼𝗽𝗹𝗲 𝗕𝗲𝗵𝗶𝗻𝗱 𝘁𝗵𝗲 𝗕𝗿𝗮𝗻𝗱Behind every mixer and every innovation that helps bakeries grow, there are people-experience...
23/04/2026

𝗧𝗵𝗲 𝗣𝗲𝗼𝗽𝗹𝗲 𝗕𝗲𝗵𝗶𝗻𝗱 𝘁𝗵𝗲 𝗕𝗿𝗮𝗻𝗱
Behind every mixer and every innovation that helps bakeries grow, there are people-experienced hands and years of shared know-how.

Across our production areas, technical professionals refine dough processing systems, supported by expertise in automation and process innovation. Support teams know customers by name and turn complex logistics into smooth, efficient deliveries.

This is what sets us apart: skilled craftsmanship, dedicated support, and a shared commitment to excellence.

Our customers don’t just buy equipment. They partner with people who truly care about their success.

This is our culture, and our competitive advantage.

16/04/2026

A loyal customer tells you the bread "tastes different lately, more sour." Or worse, you notice it yourself during the morning quality check.

The crumb structure is perfect, the crust is beautiful... but that sharp, acetic note ruins the entire flavor profile of your signature product.

--> PROBLEM 6: Overly Acidic Flavor

WHY IT'S HAPPENING: This isn't a recipe flaw; it's a chemical imbalance. Your sourdough starter is producing too many acids, and the wrong kinds. This is almost always due to sub-optimal starter management:

1. An Over-fermented Starter: an excess of acetic acid has built up due to refreshments being too infrequent or at the wrong temperature.
2. Uncontrolled Bulk Fermentation: long proofing times without strict temperature control push acetic acid production.
3. Low Starter Hydration: a stiffer starter environment favors bacteria that produce sharp, vinegary acetic acid over milder, more desirable lactic acid.

THE PROFESSIONAL SOLUTION: Rebalance Your Fermentation

✅ Perform Frequent Refreshments Execute a series of short, frequent refreshments (e.g., 1:1:1 ratio) using water at a precise 26°C (79°F). This dilutes existing acids and revitalizes the yeast population.

✅ Increase Hydration & Temperature Manage your starter at a higher, consistent temperature of 28°C (82°F) and increase its hydration. This environment favors lactic acid bacteria, which produce milder, more complex flavors.

✅ Add a Small Amount of Baker's Yeast In your final dough mix, add a tiny 'support' dose of commercial baker's yeast (0.1-0.2% of flour weight). This will help rebalance the fermentation timeline and reduce acetic dominance without sacrificing aromatic complexity.

💬 Production Question: Do you manage your starter at ambient temperature, or do you use a temperature-controlled proofer? Let's discuss the pros and cons below. 👇

💾 Save this post as your emergency protocol for acidity management. 👉 Follow for the next installment of our series, "Common Problems for the Professional Baker."

𝗪𝗮𝘀𝘁𝗲 & 𝗥𝗲𝘀𝗼𝘂𝗿𝗰𝗲𝘀: 𝗠𝗼𝘃𝗶𝗻𝗴 𝗧𝗼𝘄𝗮𝗿𝗱 𝗮 𝗖𝗶𝗿𝗰𝘂𝗹𝗮𝗿 𝗠𝗼𝗱𝗲𝗹In 2024 we generated 69.54 tons of waste, all classified as non‑hazardo...
16/04/2026

𝗪𝗮𝘀𝘁𝗲 & 𝗥𝗲𝘀𝗼𝘂𝗿𝗰𝗲𝘀: 𝗠𝗼𝘃𝗶𝗻𝗴 𝗧𝗼𝘄𝗮𝗿𝗱 𝗮 𝗖𝗶𝗿𝗰𝘂𝗹𝗮𝗿 𝗠𝗼𝗱𝗲𝗹

In 2024 we generated 69.54 tons of waste, all classified as non‑hazardous.
We are addressing this with a structured transition toward circular‑economy practices starting in 2025.

Our focus:

♻️ reducing waste
♻️ increasing reuse and recovery
♻️ optimizing materials

Our goal is clear: shifting to a more virtuous and sustainable production cycle.





08/04/2026

you've babied your dough for hours. The fermentation was active, the shaping was perfect. You bake it, let it cool, and then comes the moment of truth: the first slice... and your heart sinks. 😔

Instead of big, beautiful, airy holes, the crumb is tight, dense, and almost gummy. All that work for... this?

Sound familiar? Here’s what’s actually happening: Your gluten network didn't get the chance to stretch and open up as it should have. Usually, there are two culprits:

💧 LOW HYDRATION: The dough was too stiff, preventing the gas bubbles from properly expanding.
⏳ INSUFFICIENT FERMENTATION: The yeast didn't have enough time to work its magic and inflate the dough.

The good news? This is one of the most satisfying problems to fix. Here are three simple adjustments to unlock that dreamy, open crumb:

✅ Boost Hydration by 5% — The dough might feel stickier, but that extra water gives the gluten the flexibility it needs to expand. Trust the process!
✅ Introduce Regular Folds — During bulk fermentation, performing a few sets of 'stretch and folds' builds strength and structure, helping the dough trap air.
✅ Choose a Stronger Flour — A high-protein flour (like one with a W index of 300+) creates a robust gluten network capable of holding those large, airy pockets you're dreaming of. ☁️

Master these three steps, and you'll say goodbye to the disappointment of a dense crumb. 🤩

What's your biggest challenge with your crumb? Let me know in the comments! 👇

💾 Save this post for your next bake 👉 Follow for more tips in this series

Indirizzo

Via Artigianato 85
Torbole
25030

Orario di apertura

Lunedì 08:00 - 12:00
13:30 - 17:30
Martedì 08:00 - 12:00
13:30 - 17:30
Mercoledì 08:00 - 12:00
13:30 - 17:30
Giovedì 08:00 - 12:00
13:30 - 17:30
Venerdì 08:00 - 12:00
13:30 - 17:30

Telefono

+39030 2650479

Sito Web

Notifiche

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