Description
Welcome! Contact us to receive video instructions and personalized assistance.
Our standard-capacity baguette production line is a complete system that includes all the essential machines for efficient, high-quality bread making:
- Spiral Dough Mixer
- Hydraulic Dough Divider
- Baguette Moulder
- Baguette Trays
- Baking Trolley
- Fermentation Room
- Rotary Oven
- Baguette Slicer (optional)
Production Process Overview:
- Dough Mixing: The spiral dough mixer blends ingredients smoothly, with capacity options ranging from 25–125 kg.
- Dough Dividing: The hydraulic divider cuts dough into portions from 135–800 g for consistent shaping.
- Moulding: The baguette moulder rolls and shapes dough into uniform, well-formed baguette lengths.
- Tray Placement: Load the raw baguettes onto baking trays.
- Trolley Loading: Stack the trays onto the baking trolley until full.
- Fermentation: Move the trolley into the fermentation room for proofing.
- Baking: Once fermented, transfer the loaded trolley into the rotary oven for even baking.
- Slicing (Optional): After baking, you may choose to slice the baguettes using the baguette slicer—this step is optional and based on your request.
We offer customized bread sizes and machine configurations to suit your specific production goals.
Feel free to send your inquiry—we’re happy to provide a quote and detailed support!
