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.
Rounded dough pieces can also be processed via the bypass of the pre-proofer and transported directly to the long moulder. A optional final rounder and long moulder ensure the final shape of the dough pieces. The long moulder has a bypass for non-pre-proofed round dough pieces.
Pre-rolled long dough pieces with an intermediate proof time or round dough pieces with or without intermediate proof time can be processed. The long moulder has a centring unit, a single pair of sheeting rollers that can be opened or closed completely, two flattening rollers and a moulding belt or pressure board.