BAGUETTA line

The specific shape of oblong types of bread, like baguettes, ciabatta and other mainly Mediterranean types of bread requires a make up line that allows the oblong shape to be as natural as possible, without forcing a round dough piece into the desired final shape.
The Baguetta and Baguetta+ dough make up lines have been developed to have fully relaxed oblong dough pieces with an open structure. With the Baguetta line, the final product is of consistent weight and shape with a minimum of stress on the dough during moulding.

The Baguetta works accordingly the oblong principle. This means that the dough pieces are proofed in an oblong instead of a dough ball shape. This enables together with the dough friendly dividing principle of WP Haton dividers to bring the dough to the required consistent length with a minimum of stress of the dough during moulding.

After the dough friendly dividing, the individual dough pieces are pre-moulded and transferred to the proofer where they are placed in oblong nets to keep its organic shape. The moulder sets the desired shape and length of the final product. The Baguetta and Baguetta+ have been designed for industrial baguettes & petit pain as well as brioche lines for par-baked and fresh products. The dough pieces are constantly handled dough friendly, maintaining a relaxed and open texture along the process. Breads produced on the Baguetta line are produced automatically while keeping artisan quality in look, taste, and shape.

As the dough pieces can be cut into smaller dough pieces – up to 6 out of one single parent dough piece – the output capacity of the Baguetta can reach up to 3,000 while for the Baguetta+ it can be up to 6,000 pieces per hour.

TECHNICAL DATA:

TYPE Baguetta:

• Capacity: < 3000 pcs/h
• Dough weight range: < 750 gr
• Dough piece length: < 800 mm
• Proofing time: < 6 min
• Baking tray: 800 mm
• Cutting: 2 - 3 - 4 -5 - 6

MODEL Baguetta+:

• Capacity: < 6000 pcs/h
• Dough weight range: < 750 gr
• Dough piece length: < 800 mm
• Proofing time:
  • First: 10 - 15 min
  • Second: 6 minuta
• Baking tray: 800 mm
• Cutting: 2 - 3 - 4 -5 - 6

EQUIPMENT: 

B 300 GV Grand Vitesse

• Specially developed dough divider for French baguettes
• Portioning the right shape of dough
• Hinged dough hopper for easy cleaning after each batch
• Robust construction
• Machine has a self-cleaning knife
• Easy filling of hopper and unit runs empty without rest dough
• Oil catch pan underneath complete machine
• Double sided drive of backslide and measuring piston
• Dough friendly design with high weight accuracy

Pre-moulding station

• Dough friendly for exact length of moulding
• Pre-moulding dough friendly for exact length of moulding
• Separate moulding belt with its own drive
• Flour duster with independent drive
• Separation of dough pieces by means of a step belt device

Intermediate string proofer

• With the highest precision and accuracy
• The pre-moulded dough pieces are positioned in the dough trays individually
• The individual trays are made of polyethylene and can be taken out easily for cleaning
• Proofing time 6 minutes at 3,000 pcs per hour
• Stainless steel frame, trays, and other important parts are not painted
• Drying zone for return trays after unloading and reloading
• Fully automatic climate control
• Catch pans underneath each horizontal track
• Depositing of dough pieces with a dough friendly and accurate design
• Controlled discharge and centring of the dough pieces
• Solid construction in a hygienic environment
• Perfect shape of dough pieces after pre-moulding and proofing
• Dough pieces are kept in the trays during the process and are not turned or transferred ensuring a dough friendly process

Centring unit

• Perfect centring of dough pieces
• Perfect centring of dough pieces
• Perfect lining up of individual dough pieces
• Guaranteeing consistent and constant feeding of sheeter moulder

Sheeting unit

• Consistent sheeting shape
• Specially designed sheeter head with 3 sheeter rollers
• Wide frame
• Scrapers on sheeter rollers to keep the rollers clean
• Variable speed of rollers
• Curling belt with curling station

Moulding station

• With flour duster and 2nd moulding station
• Separate moulding belt speed
• Pressure board with side guides
• Pressure board adjustable as well as side guides
• Flour duster
• 2nd moulding station with top belt
• Moulding belt opposite running, standstill mode or return mode
• Cutting station 2-3-4-5-6 knives
• Device for pointed ends
• Spreader belt station
• Depositing device
• Panner conveyor with pan stopper
• Fully automatic make up system
• Minimal number of operators required
• Dough friendly system
• High weight accuracy
• Robust construction
• Minimal maintenance and cleaning required
• Perfect centring
• Consistent and controlled process
• Perfect moulding capabilities
• Perfect depositing