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WhatsApp: +86 18221755073The formula for making a ciabatta, using a poolish as pre-ferment, is as follows: 1,2. * Mix all ingredients until well incorporated at a temperature of 70 °F. Allow to ferment 12–16 hours at room temperature (64–70 °F). * Amount of poolish …
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WhatsApp: +86 18221755073Tortilla Production Line Machine CPE-650 Size (L)22,610mm * (W)1,580mm * (H)2,280mm Electricity 3 Phase,380V,50Hz,53kW Capacity 3,600(pcs/hr) Model No. CPE-650 Press size 65*65 cm Oven Three level Cooling 9 level Counter Stacker 2 row or 3 …
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WhatsApp: +86 18221755073Customizable Operations: A programmable system with 16 settings caters to various ciabatta and bread types. Versatile Tray Compatibility: Accommodates trays and boards from 500 to 800 mm, facilitating diverse production needs. Automated Dough Management for Ciabatta: The CIA MINI TOP takes ciabatta dough from mixing to shaping without hassle ...
WhatsApp: +86 18221755073The Bread production line is developed to produce a wide variety of bread products from a mid-sized bakery to any industrial bakery. Capacities ranging from 200 to 9,000 kg per hour, consistently produced hour by hour, day by day, and year by year.
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WhatsApp: +86 18221755073Semi-automatic and fully automatic lines for the production of ciabatta bread, baguette, focaccia. Designed and built to produce real Italian ciabatta, baguette and other various formats in the world of bread-making at an artisanal and …
WhatsApp: +86 18221755073A complete bakery line consists of multiple pieces of machinery that are integrated sequentially in a single production line. These lines are intended to be sold as a unit, but individual pieces may be sold upon request. ... Multi-product bread line Capabilities: Loaf breads Hoagies Square breads Ciabatta Diamond breads Dinner rolls Capacity ...
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WhatsApp: +86 18221755073The oven is the heart of your artisan bread production line. Choose from our selection of impingement, gas-fired, and thermal oil ovens to find the one that best meets your requirements. ... Our ciabatta line can produce up to 6,000 large or 12,000 medium-sized ciabattas per hour. The dough make-up is achieved with a stress-free sheeting line.
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