• For the continuous, automatic production of a vast range of products, such as ciabattas, baguettes, pizza bases, focaccias, die-cut breads and more
• ‘Zero stress’ technology of the dough extruder allows for the gentle handling of all types of yeast doughs with a high water content, safeguarding the gluten, maintaining the dough structure and preventing any loss of proofing gasses – this ensures a vastly superior product to traditional methods, whether the end product is frozen or baked
• This multi-purposes line makes changing from one product to another easy and quick

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