For the quick and constant process of creating perfect traditional and pointed end baguettes.
- Perfect for tradition and pointed-ended baguettes moulding since they don't cause dough warm-up.
- It can mould dough pieces from 50gr to 1500gr, with an output of about 1500 dough pieces/hour.
- Accessories are available to provide a wide range of moulding possibilities, among them the patented system Pointop® for baguettes with pointed tips and also the short loaf guide.
- The latter allows a fine control of bread length, even for big dough weights ( toast breads, rye breads, batard breads...)
Please stay tuned