Baguetta® bread line

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.