The Baguetta line allows for producing artisanal bread in a highly efficient way while maintaining the authentic characteristics of artisanal bread.
The portioning is done dough friendly and very accurately in specially developed dough dividers. The rectangular dough pieces are stretched to length in a pre-moulder or rounded in a rounding machine as to control the downstream process.
Optimal dough development
The dough is constantly moving which adds energy to the dough. This adds to optimal dough development. The integrated resting times create an optimum between elasticity and stretchability so that an optimum in moulding length can be achieved with minimal stress on the dough pieces.