DOMIX water mixer-dosers, TriDOMIX three-way mixers, DOX water meters, OilDOX oil dosers, and Touch water chillers — precision dosing and temperature control that takes the variability out of dough water. Supported by All Bake's certified technicians and 30+ years of bakery expertise.
Bakers obsess over flour, yeast, salt, and time — but water volume and temperature are often the variables that decide whether today's bake matches yesterday's. STM has spent forty years building precision water management equipment that takes that variability off the table. Bakeries choose STM because the dosing is accurate to within fractions of a degree, the smart-control technology integrates with modern production, and the hygienic design holds up to daily sanitation.
Precise water volume and temperature dosing means dough comes out of the mixer with the same hydration, the same final temperature, and the same crumb potential — every single batch.
Modern controls, remote monitoring, and recipe presets let your team manage dough water from a tablet or HMI — and gives you the audit logs HACCP-aware operations need.
Food-grade construction, tool-free disassembly for sanitation, and Italian-spec components designed for the daily-cleaning rhythm of a real bakery.
Factory-trained STM technicians on staff, OEM parts stocked stateside, and same-day technical support. You're never waiting on a service ticket from Italy.
STM is an Italian manufacturer with more than forty years of experience developing advanced water dosing, mixing, and chilling solutions for the bakery and food industries. While most bakery equipment makers treat water management as an afterthought, STM built its entire catalog around it — water meters, hot/cold blenders, three-way mixers including chilled, oil dosers for proofing tunnels and pastry lines, and dedicated water chillers for dough-temperature control.
The result is a product family that bakers across artisan and industrial segments rely on for one thing: knowing exactly how much water at exactly what temperature is going into every batch of dough. That precision is what makes a wholesale bakery's loaf-to-loaf consistency possible, and what lets an artisan bakery scale up without losing the bread.
A quick visual guide to the STM line. Click any category to view current inventory, specifications, and OEM part availability.
Mixer-DosersSTM's flagship line — automatic hot/cold water blending and volumetric dosing to a programmed target temperature. The full DOMIX range covers artisan-shop to wholesale-plant throughput.
Three-Way MixersThe TriDOMIX adds chilled water to the standard hot/cold mix — three input sources blended to any target temperature, including below cold-line. Essential for high-hydration and summertime production.
Water MetersVolumetric water-only dosing — when you don't need temperature blending but you do need accurate volume to the deciliter. Stand-alone meters or line-installed.
Oil DosingSame precision-dosing technology, configured for oil instead of water — for pizza dough, proofing-tray oiling, pastry recipes, and any production line where oil volume needs to hit spec every time.
ChillersDedicated water chillers that drop your incoming line to a programmed cold target — the upstream half of any high-hydration or summertime dough program. The Touch model adds tablet-style controls.
STM's modern control layer — touchscreen HMIs, recipe presets, dose history, network integration, and remote monitoring. The audit trail your HACCP program wants without extra paperwork.
Combine DOMIX dosing, dedicated chillers, line-installed DOX meters, and OilDOX stations into an integrated water-and-oil management system that serves multiple mixers and recipes.
Pre-OwnedSTM equipment is built for long service life. Inspected, serviced, and warranted refurbished DOMIX, DOX, and chiller units at significant savings over new.
OEM components stocked stateside — solenoid valves, flow meters, control overlays, dosing nozzles, chiller compressors — shipped same-day in most cases.
Most distributors will sell you a piece of equipment and disappear. All Bake stays. Every STM installation we deliver is supported end-to-end — site planning, install, training, parts, repair, and preventative maintenance — by an in-house team that knows the product inside out.
New, used, and refurbished STM equipment — sourced through our authorized distributor relationship at competitive pricing.
Site planning, plumbing, electrical, chiller line set, and full commissioning — coordinated with your contractors so the system comes up on schedule.
Scheduled PM contracts including flow-meter calibration, solenoid valve service, chiller refrigerant inspection, and control panel checks — keeping dosing accurate at spec.
Factory-trained STM technicians on staff. Phone diagnosis, on-site repair, and emergency response when the dough-water line goes down mid-shift.
Genuine STM parts stocked in Neptune, NJ — same-day shipping on most line items, with cross-referencing for legacy models.
On-site training for your bakers and maintenance staff — recipe programming, calibration, daily cleaning, and the early-warning checks that prevent service calls.
Pairing STM water-management systems with mixers, proofers, and bread lines from our broader manufacturer roster — engineered to flow.
Full English, Spanish, and Portuguese phone support — because the people running the bakery aren't always the ones who bought it.
The STM catalog covers both ends of the bakery spectrum with the same engineering DNA, sized differently. Whether you're spec'ing a single DOMIX for a craft shop or building an integrated water-and-oil management line for a wholesale plant, we'll match the right configuration.
A DOMIX 25 or 35 alongside your spiral mixer transforms inconsistent water into a programmable variable. Add a 30 Water Chiller if you run high-hydration dough or hot summer kitchens.
DOMIX 70, 125 or TriDOMIX 100 units serving multiple mixers, line-installed DOX meters at each station, dedicated Touch Water Chillers, and OilDOX dosing for pastry and pizza programs — all centrally programmable.
Talk to a bakery equipment specialist who knows STM inside and out. Quotes, lead times, and used-equipment options — usually back to you the same business day.
An STM specialist will be back to you shortly — usually the same business day.