BAGUETTA® bread line

A new dimension
in baguette making

The Baguetta is a fully automatic make up system to produce baguettes or related products and all products with a long oblong shape such as brioches or toast bread. The Baguetta produces automatically breads with a high degree of consistency, quality and efficiency. The breads produced on the Baguetta concept are produced automatically but have artisan quality in look, taste and shape.

Breadlab

 

Artisan Quality

The Baguetta produces automatically breads with a high degree of consistency, quality and eficiency. The breads produced on the Baguetta concept are produced automatically but have artisan quality in look, taste and shape.

Very accurately

The portioning is done dough friendly and very accurately in special developed dough dividers.The rectangular dough pieces are stretched to length in a pre-moulder or rounded in a rounding machine so that the downstream process is controlled.

Optimal dough development

By doing so the product is in a constant movement adding energy to the dough in order to achieve an optimal dough development. The integrated resting times create an optimum between elasticity and stretchability so that an optimum in moulding length can achieved with the minimal dough stress on the dough pieces.

 

Capacities up to
3,000 pieces per hour

The Baguetta line is suitable for capacities up to 3,000 pieces per hour
(or in case of the Baguetta+ < 6,000 pieces per hour),
or the equivalent when cut in 2-3-4-5-6 pieces,
thus producing to a maximum of 36,000 pieces per hour in a 6,000 pcs/h line
when cutting in 6 pieces per string.

 

Principle

The dough pieces are portioned from a bulk dough with or without a pre-proof process of dough with less or more water absorption and many different dough consistencies and dough types, with or without ingredients such as cheese, bacon, nuts, fruits and seeds.

The dough is processed efficient, and the end product is of a consistent quality towards texture, shape, dough piece length as well as dough weight accuracy guaranteeing a good end product, with an optimal process control resulting in a good tasting bread.

The portioning is done dough friendly and very accurately in special developed dough dividers.

The rectangular dough pieces are stretched to length in a pre-moulder or rounded in a rounding machine so that the downstream process is controlled.

By doing so the product is in a constant movement adding energy to the dough in order to achieve an optimal dough development. The integrated resting times create an optimum between elasticity and stretchability so that an optimum in moulding length can achieved with the minimal dough stress on the dough pieces.

Also difficult dough, high water absorption dough, and sensitive dough can be processed easily. The end result is a consistent, well developed dough piece resulting in an optimal end product with a good taste, look and shape.

Made for daily use

  • Fully automatic make up system
  • Minimal number of operators required
  • Robust construction
  • Perfect centring
  • Consistent and controlled process
  • Perfect moulding capabilities
  • Perfect depositing

Basic Execution

  • B 300 GV Grand Vitesse, specially developed dough divider for French baguettes
  • Pre-moulding station: pre-moulding dough friendly for exact length for moulding
  • Intermediate string proofer: the pre-moulded dough pieces are positioned in the dough trays individually with the highest precision and accuracy
  • Centring unit: perfect centring of dough pieces
  • Sheeting unit: specially designed sheeter head with 3 sheeter rollers
  • Moulding station: with flour duster and 2nd moulding station

Equipment for BAGUETTA

  • B 300 GV divider
  • Pre-moulder
  • FRK string proofer
  • Centring device
  • Moulding
  • Cutting device
  • Depositing


B 300 GV divider

Equipment for BAGUETTA+

  • Dough divider type V 300, Parta U XL
    or V 700 series
  • CR 59 AT rounder
  • BIP 72 proofer
  • Combi U moulder
  • Proofer BF 2003
  • Final long moulder FF 700
  • Depositing


V 300 divider

Parta U XL divider

V 700 divider

CR 59 AT rounder

BIP 72 proofer

Combi U moulder

BF 2003 proofer

FF 700 moulder

Capacity for BAGUETTA

max. 3,000 pcs/h. with B 300 GV
max. 1,600 pcs/h. with B 300
 

Capacity for BAGUETTA+

< 6,000 pcs/h
 

Dough weight range

100 - <750 gr. (uncut)
 

Dough piece length

< 800 mm
 

Proofing time for BAGUETTA

6 minutes at 3,000 pcs/h
 

Proofing time for BAGUETTA+

10 -15 + 6 minutes at 6,000 pcs/h
 

Baking tray

800 mm
 

Cutting

2-3-4-5-6

 

WP Haton
the leading brand in dough processing

Tailormade solutions for every dough application with many options
in speed / weight / shape, accurate, long life cycle
Dough friendly performance offered by a Dough Friendly Company

 

We are the dough processing specialist within the
WP BAKERYGROUP
and offer integrated and field tested systems

 

 

WP Haton Breadlab
in Panningen

Our vision

 
 
WP HATON
Production
lines for
bread

We are looking forward talking to you about automatic bread production lines
for your company!

High quality

artisan baguettes

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