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  Baguette moulder and Dough brake  »  Dough brake - CSF

 

FIND THE SMOTH, VELVETY TEXTURE OF THE LOW HYDRATED DOUGHS

The dough brake is an equipment conceived to kneading bakery and pastry doughs, softening and homogenizing them through a process that removes the air that got trapped inside the dough during the mixing.

This air removal process is made trough the cylinder which has two large rollers, whose space is regulated by the operator and where the dough is placed for further kneading.
The number of repetitions of beatings must be defined by the characteristics of the dough, and also on the end result that professionals want to achieve

The main function of the CSF Ferneto is kneading/ beating low hydrated doughs.

This equipment is available in standard and stainless steel version.

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Baguette moulder and Dough brake
Dough brake - CSF
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