WORKING WITH HYDRATED AND RESTED DOUGH: A TRUE ART FORM
DIVISION AND MOULDING: KEY STAGES FOR PRODUCT QUALITY
To offer high-quality crusty breads to their customers, industrial bakers are constantly exploring ways to improve and develop new products. Working with highly hydrated and rested dough is one of the solutions available for them to produce increasingly qualitative products.
With 60 years of expertise in the crusty bread market, MECATHERM supports its customers in this technical challenge and develops solutions to achieve the desired product characteristics, particularly during the key stages of division and moulding.
A regular shape along the entire length
Pre-moulding the dough pieces during the division stage and then gradually stretching them during moulding helps to achieve a product with a regular shape.
A thin, shiny crust and developed aromas
Keeping the dough pieces in constant motion during production requires very little flouring, resulting in a shiny crust and developed aromas.
Controlled volume and crumb structure
Alternating resting and mechanical action stages during shaping allows for the desired gluten network and volume.
Looking to make your product stand out with superior quality?
MECATHERM offers several solutions combining product quality and industrial performance.
And very soon, discover our new M-RT moulder, presented at IBA in 2023, the latest innovation for high-quality crusty and soft breads. Stay tuned!
