3 L
3.8 L
5.6 L
8 L
11.5 L
15 L
21 LOur sales manager will contact you shortly
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Plastic buckets14 sizes · 560 ml to 21 L
Medical buckets9 sizes · 1 to 21 L
Food containers5 formats · 250 to 750 ml
Plastic jerry cans5 L and 10 L
Plastic buckets16 models, 560 ml - 21 L
Medical buckets10 models, 1 - 21 L
Food containers5 models, 250 - 750 ml
Plastic canisters5 and 10 L
塑料桶16 个型号，560 毫升 - 21 升
食品容器5 个型号，250 - 750 毫升
塑料方桶5 升和 10 升
HTI AssistantFind the right packaging for your product in 4 steps
HTI AssistantOnline until 5:00 PM
Hello! We'll suggest the right size for your product, calculate pallets, and quote a price for your order.
Contact the plant
WhatsAppChat with a sales managerCall+996 222 600 292We'll call you backLeave your numberEmailinfo@hti-group.kg
Quick actions
Mon-Fri, 9:00 AM-5:00 PM · Factory in the Bishkek Free Economic Zone, Ak-Chiy village
Yeast and unleavened
Buckets with lids for dough
Dough for flatbread, samsa, pizza, and manty is rarely kneaded where it's baked: it's left to proof, delivered from a central kitchen to individual outlets, or held until the evening shift. That calls for packaging with a wide opening, a lid that keeps the surface from drying out, and enough headspace for the dough to rise. HTI Group molds food-grade buckets from 3 to 21 L in the Bishkek Free Economic Zone (FEZ) and supplies them to bakeries, cafes, and ready-to-cook food producers in Kyrgyzstan and Kazakhstan.
3-21 Lbuckets for dough
halfof the bucket left for rising
816buckets of 11.5 L per pallet
plastic gripon bail handles, 8 L and up
Baker's tool
How much dough to put in a bucket
Yeast dough rises, so the bucket is filled halfway: an 11.5 L bucket takes about 5.7 L. Tap a bakery or kitchen type, and the tool shows the bucket, the fill, and the opening. Unleavened dough needs no headspace, so it goes into a bucket one size smaller.
Packaging from this page's lineup
Where it's used
The rows come from this page's table: each one has its own packaging.
How much product do you package per month
L
We ship in full pallets, so the number of pallets is rounded up.
Shelf length, cm
cm
Shelf depth, cmcm
Calculated by the top size of the packaging, in a single layer, with no gaps between neighboring items.
137 mm
176 mm
193 mm
197.5 mm
234 mm
292 mm
333.5 mmA shift at the bakery
From mixing to the oven
Over a shift, dough goes through several stages: mixing, proofing, punching down, delivery, and portioning. At each stage the bucket has its own job, and bakers, cooks, and production technologists quickly notice the difference from a pot or basin. Here are four reasons bakeries move their dough into plastic buckets.
Proofing without plastic wrap
A pot of dough gets covered with plastic wrap or a towel, and the edge still dries out. The bucket lid snaps into the double rim and covers the whole surface, so no skin forms and you don't have to keep checking whether the cloth has slipped.
Your hand reaches the bottom
The body tapers toward the bottom and has no corners: dough is punched down right in the bucket and turned out onto the table in one piece, with nothing stuck in the seams. The 11.5 L bucket has a 295 mm opening that easily fits a dough scraper and a baker's hand.
Delivery to outlets
Bakery and cafe chains often mix dough in one kitchen and deliver it to their outlets. Buckets from 8 L up are carried by a bail handle with a plastic grip that doesn't dig into your palm, and the lid keeps the dough covered all the way there.
One fill, one batch
When the same weight of dough always goes into the bucket, the math gets easier: one bucket equals a tray of samsa or a round of flatbreads for the tandoor. Write the portion weight on the lid with a marker so new staff don't have to recalculate.
Room to rise
How much dough to put in a bucket
Yeast dough grows, and if you fill the bucket right up to the lid, the dough will push against it and spill over the rim. A handy rule for bakers is to leave half the bucket for rising, which is why the table shows the fill as half the nominal capacity. Unleavened dough barely rises and can go in up to the nominal capacity. The opening tells you whether a hand or scraper fits inside when you punch the dough down.
Lineup at the same scalebody width and height per factory spec sheets
| Volume | Model | Opening, mm | Yeast dough fill, L | Where it's used | Handle |
|---|---|---|---|---|---|
| 3 L | PK30 | 200 | 1.5 | home bakery, delivery orders | metal or plastic |
| 3.8 L | PK38 | 200 | 1.9 | coffee shop: a day's buns and pizza | metal or plastic |
| 5.6 L | PK56 | 224 | 2.8 | samsa shop, pizzeria | metal or plastic |
| 8 L | PK80 | 276 | 4.0 | pirozhki and belyashi at a cafe | metal with plastic grip |
| 11.5 L | PK115 | 295 | 5.7 | flatbread bakery, canteen | metal with plastic grip |
| 15 L | PK150 | 303 | 7.5 | ready-to-cook food production | metal with plastic grip |
| 21 L | PK210 | 332 | 10.5 | central kitchen, delivery to outlets | metal with plastic grip |
The 3.8 L bucket is 39 mm taller than the three-liter one with the same 200 mm opening, and that extra height is exactly what the dough needs to rise, so it's the more common pick for yeast dough. Unleavened dough for manty, pelmeni, and lagman can be filled up to the nominal capacity and covered with the lid so the edges don't dry out. Full 15 and 21 L buckets are heavy for one person, so they're easier to move on a cart.
How to choose
A bucket for your daily output
Start from how much dough you go through per shift and how many fills it takes. One huge bucket is impractical: it's hard to lift and slow to punch down. Several medium buckets opened in turn usually work better. Quick estimate: divide the dough volume per shift by the number of fills and multiply by two, and you get the nominal bucket size for yeast dough.
1Coffee shops and home bakeries: 3.8 L, enough for a day's dough for buns or pizza, with room to rise.3.8 L bucket
2Samsa shops and pizzerias: 5.6 L with a bail handle; the bucket fits on a fridge shelf next to other prepped ingredients.5.6 L bucket
3Flatbread bakeries and canteens: 11.5 L, one fill per batch, 816 buckets per pallet.11.5 L bucket
4Central kitchens for ready-to-cook foods: 15 and 21 L with a plastic grip on the bail handle.21 L bucket
5Unleavened dough doesn't rise, so it takes a bucket one size smaller than yeast dough of the same weight.
Related guides
What else you'll find on the bakery floor
Next to the dough, bakeries keep fillings, butter, and sauces, and ready-made snacks go into containers.
All 46 guides
Buckets for picklessauerkraut, cucumbers, tomatoes, wild garlic1-18 L
Buckets for Korean saladsKorean carrot salad, khe, kimchi, fern salad1-11.5 L
Buckets for mayonnaise and saucesmayonnaise, ketchup, garlic and cheese sauces800 ml-18 L
Adjika and mustard bucketsadjika, mustard, horseradish, tomato paste0.56-21 L
Buckets for marinated meatmarinated shashlik, ground meat, ready-to-cook products3-11.5 L
Buckets for fish and caviarherring, mackerel, trout, caviar in sauce560 ml-15 LLogistics
Buckets ready for your new location
Bakeries and cafes usually order packaging when they open a new location or expand production, and that's no time to be kept waiting. Empty buckets nest in stacks: 816 of the 11.5 L size fit on one pallet and take up just a corner of the storeroom. You can pick them up at the factory in the Bishkek FEZ, Ak-Chiy village, or have our own trucks deliver them across Bishkek and Chuy Region. We ship to Osh, Jalal-Abad, Talas, Naryn, and Karakol via a freight carrier, and to bakeries and kitchens in Almaty, Shymkent, Taraz, and Astana by the pallet within the EAEU. When you place your order, your sales manager will tell you the delivery cost and when the pallets will arrive.
Questions and answers
Questions about buckets from bakers and cooks
For yeast dough, it's best to fill the bucket about halfway: for example, an 11.5 L bucket takes about 5.7 L of fresh dough. Unleavened dough barely rises and can be filled up to the nominal capacity.
Not if you leave enough headspace. Yeast dough filled right up to the rim presses on the lid, so the half-full rule also keeps the lid from popping open in transit.
The 8 and 11.5 L buckets with a metal bail handle and plastic grip: a full bucket can be carried in one hand, and the grip tube doesn't dig into your palm. In the delivery van, buckets of the same size line up in an even row of equal height.
Our sales manager prices each order: sizes, quantity, handle option, and printing all play a part. Call +996 222 600 292 and tell us how many outlets you have and your daily output, and we'll calculate packaging with spares for wash rotation.
Yes, with a label or by in-mold labeling (IML), where the image is fused into the wall during molding. For production buckets, IML is the more common choice: frequent washing won't remove the design, and your dough bucket won't get mixed up with a neighbor's in a shared food court kitchen.
Yes, by the pallet within the EAEU to Almaty, Shymkent, Taraz, Astana, and other cities. Your sales manager confirms delivery time and cost when you place the order, and you can mix bucket sizes in one shipment.
A bucket is lighter than a steel pot of the same capacity, closes with a lid instead of plastic wrap, and empty buckets nest inside each other instead of taking up a shelf. You carry it in one hand by the bail handle, while a pot takes two hands on the side handles.
Catalog
Bakery buckets in the HTI catalog
You'll find every size in our catalog, with opening diameter, height, and handle options. Fillings, creams, and glazes call for different packaging: see our buckets for pastry fillings page. For flour, sugar, and grains, see buckets for dry goods.
Request
Opening a bakery or a new location ?
Tell us what you bake, how much dough you use per day, and how many outlets your kitchen supplies. Our sales manager will help you pick sizes with headspace for rising and calculate how many buckets you need per shift, plus spares. If you deliver dough around the city, let us know, and we'll suggest a bucket with a plastic grip on the bail handle for the delivery runs.