The baguette is a type of bread characterized by an elongated shape, a crispy crust and a soft and developed crumb that is made with a slow and natural leavening.
The classic French baguette is about 60 cm long, with a diameter of about 5 or 6 cm.
The classic French baguette has been accompanied in recent years by “baguette à l’ancienne”, smaller in size (from 30 to 50 cm), and with a much more pronounced rustic look, with typical recipes for a more “gourmet” taste.
Our equipment for the production of the baguette includes all the phases of the process:
