Water process - Import export

Machine designed to produce high hydrated bread (70-90% water). Due to its special process: tough flour, important resting time, less damage when cutting, etc., permits to produce high quality bread and several shapes. Within the TXA-MINI the piece of dough has to be spead manually. After the division-mould automatically, the collecting of the product is manual. Types of bread: the classic Ciabatta in all its shapes: baston, baguette, sandwich, small, pointed ends, etc.

Designed to produce high hydrated bread (70-90% water). Due to its special process: tough flour, important resting time, less damage when cutting, etc., permits to produce high quality bread and several shapes. The TXA-MAN-ROLL has a “multiroller”, to laminate and spread the piece of dough, giving the dough an extra 40-50% strength. The collection of the product already cut-mould is manual. Types of bread: the classic “ciabatta” in all its shapes: baston, baguette, rustic with pointed ends, minis, etc.

Machine designed to produce high hydrated bread (70-90% water). Due to its special process: tough flour, important resting time, less damage when cutting, etc., permits to produce high quality bread and several shapes. The TXA-AUT-ROLL has a “multiroller” which laminates and extends the dough, which has been already unloaded to the belt and gives 40-60% extra length to the dough. The longitudinal cut process, separation of the pieces through bands, guillotine section…, (transversal cut) and loading of the product into board or tray (flat or corrugated), is carried out automatically. Types of bread: the classic Ciabatta in all its shapes: basto, baguette, rustic, rustic with pointed ends, minis, etc.