New Moulding Module for high hydrated dough

At Beor we don’t stop improving our machines so that customers can increase production and quality of the final product.

Now, with our Ciabatta line “Gaudí” and the new optional Moulding Module, we can produce loaves starting from lamination and therefore with high hydration, always according to the type of dough and shape.

In this way, we can obtain products with excellent quality and quantity, uniform weight and shape and, above all, with an artisanal appearance.

Moulding Module main features:

• Long Flattener for moulded and artisanal bread.
• Cutting and forming system to get the desired length, heigh and shape of the product.
• Easy and intuitive adjustments.
• Suitable for products such as baguettes/half baguettes with or without tip and etc.