Developed to produce highly hydrated bread (60-90% water content)
The dough is loaded onto a belt, where is passes through a set of adjustable rotary cutters. The dough is then guillotined to desired lengths with a straight or angled cut
After the pieces have been cut, they are guided through different variable rails and later unload into corrugated trays, flat trays or boards
The adjustable separating belts allow for easy panning and one-person operation
With basic setup, the baker can program a variety of sizes and shapes
The mini-top is equipped with an “end dough” warning for stop and go panning
