Our Bread Line Equipment | Efficient Bakery Solutions

Cut breads

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After sheeting, the dough is shaped in rows by rotating knives or guillotine. The result is a wide variety of breads, that include; ciabatta, triangles, square buns, hexagonal, cut baguettes, cut petit pain and bara rustika, flatbreads, pita and pizza.

Rolled breads

After sheeting, the dough is cut using the guillotine. Next, Rademaker's moulding technology is applied to roll and shape the dough. Rolled baguettes, rolled petit pain and bara rustika, free standing bread, tin bread, toast bread (open & closed top, 4 pieces), brioche and rolls are te result of this method.

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Rounded breads

After sheeting, the dough is cut and rounded using the Rademaker rounding unit, resulting in traditional breads such as boule, rolls, ssandwich rolls and hamburger buns.

Tin breads

Cut and rolled dough pieces can be placed into baking tins. The final products of this process include tin bread and toast bread (open top, closed top, 4 pieces and multi-pieces) and typical English sandwich bread.

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