Solutions from the Dutch manufacturer WERNER & PFLEIDERER HATON.
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.
CLASSICA LINE - With the Classica concept, every bakery can produce a wide variety of breads of the highest quality in an automated environment. This is done with the highest performance and efficiency, regardless of the size of the bakery. The Classica concept is built up out of individual modules so nearly any type of bread can be achieved. There are many different options to choose from for different capacities, weight ranges, different shapes, different processes, and different type of breads.
CRUSTICA LINE - Crustica is an automated dough make up line able to process a wide range of dough types, including dough with added ingredients like cheese, tomatoes, olives, or nuts. Even though, in general the Mediterranean bread types, sour dough or multigrain breads are sold per piece and not by weight, the Crustica is dough piece controlled. This means a high degree of weight accuracy of the dough pieces and no waste and remaining dough scraps. This allows for a constant output and easy to reproduce bread. The option for recipe control allows for further automation and high efficiency.
RYENA LINE - The Ryena line is a welcome addition when dough types consisting of soft wheat/rye or ancient grains are processed. Dough without an intermediate proofing time is carefully transported on the belt rounding machine before further processing. Highly dough friendly and weight accurate, the Ryena concept is a very solid concept that complies with all the requirements of an industrially automated production unit. The belt rounder gently guides the individual dough pieces from the divider to the moulder, so even dough with a low gluten content can stay in a constant shape and size.
SWEETY LINE - With an ever-growing demand for sweet and sponge dough, the Sweety concept has been developed. Bakeries looking for more automated efficiency in the production facilities can benefit tremendously from this high-capacity production line. A wide variety of dough can be processed, sweet dough yet also classic breads can be produced.