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  • The TX machine has been designed to produce bread individually, panning the piece onto tray or board.
  • It has a short resting time after the first moulding, which enables a correct stretching of the piece, without stressing it.
  • Perfect for highly hydrated (between 65-80%). “Gallego” type bread, as well as traditional “pistola” bread, French bread and candeal.

Max. productions:

  • Small piece up to 150 grs.
  • 2.000 pph aprox. (2 piston divider).
  • 200 to 400 grs. piece.
  • 1.750 pph aprox.