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The simplicity and delicacy in cutting dough in square or rectangular shape and the possibility of changing presses make DMQ a dynamic equipment, to be considered in contemporary bakery.
A machine designed for fermentation doughs and high hydration levels, such as chapata. It is also very efficient in dividing other doughs, such as the traditional baguette.
The square manual divider exists in standard painted and stainless steel versions, with a wide variety of cuts from 40mm to 400mm.
