Square shape - Import export

Different types: weight, shape The big-sized waffle: from 90 to 140 g The small-sized waffle: +/- 55 g The mini: 25-30 g The Liege waffle exists in rectangular & square shapes. Production machines: Semi-automated production line: Manual placing of dough rolls in a TH type oven. Manual or automated waffles collection. From 1300 waffles per hour Entirely automated production line: From 3500 waffles per hour

The filling is made before the baking. Different types: weight, shape The big-sized waffle: about 180 g The small-sized waffle: about 100 g The mini waffle: about 50 g The fruit waffle exists in rectangular & square shapes. Production machines: Semi-automated production line: Manual placing of dough rolls in a TH type oven. Manual or automated waffles collection. From 1300 waffles per hour. Entirely automated production line: From 3500 waffles per hour.

Different types: weight, shape The big-sized waffle: about 40 g The small-sized waffle: about 25 g The Soft Waffle exists in rectangular, square, or round shapes. Production machines: Semi-automated or automated production line: Placing of a liquid dough injector on a TH type oven. From 2000 waffles per hour. This type of installation can be automated using a collection robot and a cooling spiral. Entirely automated production line - TV oven: From 3500 waffles per hour.

The reclaimed beams are salvaged from old buildings dating back to the 1800’s. Before sorting, the beams are usually a mixture of old oak, pine, spruce and fir in square shape or hand hewn finish on all 4 sides.We offer large quantities of reclaimed beams that presents a variety of appearances ranging from a rough hand hewn surface to sawn or painted texture. Depending on the building we have demolished, the surface of the old beams will have some degree of character marks which result from nails and bolts we remove. These reclaimed beams usually have a gray or brown surface which can be brushed by our professional machines to result in a mellow brown patina while retaining the circular saw marks.

The Navel End is more square-shaped than the point end brisket and slices up more neatly. Same as the point end brisket, this cut needs to be cooked low and slow.