Our machines for the “ciabatta” can have a production range from 300kg/h up to 2500kg/h of finished product, whether baked or prebaked. The machines handle soft and rested dough with 80% content of water.
Our hoppers and lamination systems are stress-free designed and they ensure the accuracy of the weight. In fact, some machines can be equipped with a automatic weighing control system.
They can be used in artisan bakeries or combined with full automatic lines in large industries.
