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unique&original Combi IV bread moulder
The Combi IV has a unique sheeting principle for sheeting yeast doughs with very long intermediate proofing times.
The machine can (even with larger dough pieces) sheet very thin and produce long dough pieces during the degassing of the dough.
During sheeting between flange rollers, the dough is turned 180 degree.
And watch this video
zip2one Dough Flow Zipper
The B 300 GV is a high-speed dough divider.
The latest version is an upgraded model, executed as a twin piston machine with 2 dough pockets dropping the dough pieces parallel on 2 discharge conveyors feeding a centring belt that converts the 2 lines in 1 straight lane like a zipper to the further downstream equipment for further processing.
And watch the Dough Flow Zipper video
The Baguette+ is a stringline dough make up system.
It has been designed for industrial production lines of long moulded products such as baguettes, brioches, sandwich rolls, petit pains, and a variety of rustic breads.
The line is a pulsing system: resting and stretching the dough to the desired length without stress and forcing the dough.
And watch the Baguetta+ video
Dividing units built to last
Classic mechanical dough dividers are designed to run like a clockwork. The movement of the various drive parts is very precise.
The motion in the divider is to move dough from the hopper via the main dividing chamber to the measuring pistons.
Wear and tear in the divider is occurring mainly in this area namely the dividing unit.
Exclusively designed by WP Haton
The process of intermediate proofing is aimed to reduce the elasticity of the dough after mixing, and to relax the dough before shaping and moulding. In classic automatic dough make up systems this is done by an intermediate proofing time. During the process, the dough pieces are rested in baskets or on conveyors.
This means that there is a risk of sticking of the dough in the carriers and or other surfaces, and thus flour on the outside and other ingredients in the recipe or air and special material non sticking materials must be used to avoid the dough staying in the pockets.