CRUSTICA® bread line

ARTISAN QUALITY
IN LOOK, TASTE AND SHAPE

IDEAL FOR PROCESSING SOFT AND VERY SOFT DOUGH

The Crustica line is ideally suited for processing soft and very soft dough and also special kinds of dough with a long pre-proof, sour dough bread, multigrain bread, dough with many additions as seeds, nuts, cheese and other additives.

The ideal solution for Mediterranean breads such as Ciabatta and other artisan types of bread.

As the Crustica line is dough piece controlled, there is no dough waste.

Water percentage up to 80% can be processed without problems and a
12-hour pre-proof is for the Crustica not a problem.

Breadlab

 

Pre-moulded

With the Crustica dough can be pre-moulded, ideal to produce baguettes or elongated kind of dough such as Brioche. Via the rounder with adjustable tracks, a whole range of (sticky) dough with high to very high-water percentages, can be rounded very well. The dough can be processed as a dough ball or as a pre-rolled dough piece in pockets or trays via the pre-proofer.

Pre-proofer

Rounded dough pieces can also be processed via the bypass of the pre-proofer and transported directly to the long moulder. A final rounder (optional) and long moulder can produce the final shape of the dough pieces. The long moulder has a bypass for non-pre-proofed round dough pieces.

Pre-rolled

Dough pieces can be processed as pre-rolled long dough pieces with an intermediate proof time or round dough pieces with or without intermediate proof time. The long moulder has a centring unit,
1 pair of sheeting rollers that can be opened or closed completely, 2 flattening rollers and a moulding belt or pressure board.

 

Capacity up to 2,500 pcs/h

By means of the Voluminator on the divider doughs can be processed extreme dough friendly
Wide weight range
Completely automatic control through recipe control
Modular installation:
at all times machines can be added or expanded or options to be added at a later stage

 

Advantages and features

The Crustica is a classic bread line however with a lot of differences:

Line accepts dough with very high-water contents

Possibility to process dough with long resting time after mixing

Dough friendly dividing with Voluminator

Stress free dividing with high weight accuracy

Conical rounder for round shape and more body in the product

Automatic oiling device on rounder allows high water absorption rates. Sticky dough and raisin dough without use of dust flour

Moulder has been designed specially for soft dough in various shapes and lengths

Operator-friendly, easy to clean

Technology

Made for daily use

  • Line accepts dough with very high-water contents
  • Possibility to process dough with long resting time after mixing
  • Dough friendly dividing with Voluminator
  • Stress free dividing with high weight accuracy
  • Conical rounder for round shape and more body in the product
  • Automatic oiling device on rounder allows high water absorption rates. Sticky dough and raisin dough without use of dust flour
  • Moulder has been designed specially for soft dough in various shapes and lengths

More features

  • Dough piece controlled which means there is a high degree of weight accuracy of the individual dough pieces
  • No waste and cutting of dough
  • Can process dough with high water contents up to 80%
  • Practically dust-free processing
  • All machine parts that come in contact with dough are Teflon coated, dough repellent conveyors, oiling, cups or trays
  • Nearly all occurring forms can be produced, cylinder, round, long, with belly, pointed at the end
  • Ingredients such as nuts, seeds, cheese, tomatoes and many others can be processed without problems
  • Dough can be pre-proofed via a bowl proof, then directly be processed through a bypass of the pre-proofer with or without pre-proof
  • Dough can be curled or rolled out/degassed or flattened
  • Round dough pieces can also be processed through the long moulder without any further processing, in this case the long moulder is used as a transport

Equipment for CRUSTICA

  • V 300 divider
  • CR 59 AT rounder
  • Combi U moulder


V 300 divider

CR 59 AT rounder

Combi U moulder

Equipment for CRUSTICA+

  • 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

CR 59 AT rounder

AF 2002 proofer

Combi U moulder

Capacity for CRUSTCA

up to 2,500 pcs/h,
in case of By-pass Combi U
 

Dough weight range

100 - 1,600 gr.
 

Capacity for CRUSTICA+

< 1,500 pcs/h
(2,500 pcs/h with By-pass proofer)
 

Dough weight range

100 - 1,200 or 100 - 700  gr.
 

Proofing time for CRUSTICA+

11 or 18 minutes at 1,500 pcs/h.
 

Capacity for CRUSTICA+

< 1,500 pcs/h.
 

CRUSTICA products

Production line for mediterranean dough, ancient bread, nature bread, sour dough bread, multigrain bread and many artisan breads with following characteristics:
Crusty style,
Baked on the oven floor,
Open irregular texture,
High-water contents,
Different shapes; round, long, oval,
Par baked,
Sandwich filled with ingredients like cheese, tomatoes, onions, nuts, olives etc.
 

 

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!

Artisan quality

crusty style bread

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