Pietroberto is a worldwide leader in the production of bread and confectionery machines with more than a 100 years of experience and the widest range of products available on the market.
The company has a well-working team composed of designers, technicians and collaborators of consolidated experience who work together to achieve the main object: the customer’s satisfaction.
To reach this goal, Pietroberto puts three basic ingredients in its daily work: professionalism, experience and passion.
The company is the leading producer of machinery for bakeries and cakemakers, and its main strength lies in knowing how to defend and maintain throughtime the quality of its products, designed and thoroughly tested in the most demanding laboratories, both in Italy and worldwide.
The technological innovation and undisputed quality of Pietroberto’s products are the main purposes of its engineers, who are able to customize single machines and automated plant systems to meet the individual requirements of customers. The experience of the engineers’ team and company’s history really make the difference.
Pietroberto has been selected by the best food companies because of the robustness and reliability of its product range together with the assistance given in the choice and use of the machinery that best meets the customers’ needs.
All the Pietroberto organization puts at the centre of its studies the customer’s end product, and builds around it the right technology, not only to work the most unique dough, but above all to improve it, until it reaches top quality and production levels.
The quality of the materials used in the manufacture, the accuracy and the design, make the Pietroberto machinery a product with a strong personality, reliable and of great interest on the worldwide market.
Pietroberto’s machinery stands out from all because it’s built around the dough to be processed: it is not unusual to see how apparently similar machines have special work components that are necessary for shaping special dough and for maintaining the energy inside the dough itself.
