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Bread types


Machines & lines for ciabatta

Of Italian origin, ciabatta is a white bread with a rather square or rectangular and elongated shape. With a soft and very honeycombed crumb, ciabatta dough has a very high moisture content (up to 80-90%), with 3-5% olive oil. Olives, herbs, cheese and other choice ingredients are regularly added to the dough.
As a result, its dough is very sticky and requires a lot of care. Today, there are many recipes for making a good ciabatta.

machines et lignes automatiques de production de baguettes

Machines & lines for baguettes

A baguette de pain or simply baguette, also called baguette de Paris, is a variety of bread, recognisable by its elongated shape.
Around the world, the baguette is one of the typical symbols of France and, in particular, of Paris, and today baguettes are found in many countries.
A standard baguette is about 4 to 6cm wide, about 3 to 5cm high and about 65cm long. It weighs about 250g. In recent years, an “old-fashioned” baguette has developed on the market, with reduced dimensions (from 30 to 40cm), and with a more pronounced rustic appearance.

machines et lignes automatiques pour production de petits pains

Machines & lines for rolls

A bun is a small loaf of bread with a variety of shapes: round, square or oblong, and with a sweet or savoury taste. The term can refer to an ordinary, small loaf of bread served as a supplement to a meal, especially for saucing the plate, or to various recipes using bread dough: with cereals, olives, sesame seeds, bacon, etc...

machines et lignes de boulangerie pour la production de pains de mie

Machines & lines for sandwich bread

Sandwich bread is a type of bread, sweet or not, which is characterised by its lack of a crisp crust and the softness of its crumb, which appears very white.
Rye bread is one of the special breads in that it is made mainly with rye flour. This bread is also called "black bread". The proportion of rye flour in the dough must be at least 65% for the bread to be marketed under this term, if the rate is between 10 and 35%, the bread is called "rye bread".

machines et lignes automatiques de production de pains artisans

Machines & lines for artisan bread

These businesses often want to keep the name "bakery" and offer good "traditional French" bread. To this end, they integrate a real bakery into each outlet and hire real artisan bakers.

machines et lignes de boulangerie pour production de burgers

Machines & lines for hamburgers

It exists in various shapes and sizes, but is best known as the "hamburger bun" (a round German bun from Hamburg with a thin, golden crust, covered with sesame seeds and with a soft texture like a sandwich bun) and made today for hamburgers.

machines et lignes automatiques pour production de pizza

Machines & lines for pizza

Pizza is a traditional Italian cuisine recipe, originating in Naples, made with a flatbread, topped with various mixtures of ingredients and baked. It is an emblematic dish of Italian culture, and of fast-food restaurants around the world. Now popular and ever-present almost everywhere in the world, pizza has taken on a fashionable status.
The dough of real pizza is exceptional in its finesse, flavor, lightness and crispness.

machines et lignes automatique pour production de boules

Machines & lines for dough balls

A boule, or pain-boule, is a traditional shape of bread in France. A loaf of this shape looks like a flattened ball. It is a rustic bread shape that can be made with any type of flour and leavened with different yeasts.
Because of its shape, the ball, or loaf, retains moisture better and takes longer to dry out, which allows it to keep longer than the long loaf. The "boule de campagne" is the most popular type of bread in France after the classic baguette and the traditional baguette.

machines et lignes automatiques pour production de la brioche

Machines & lines for brioche

Brioche dough has the characteristics of yeast doughs, but its difference from other yeast doughs is that it contains a lot of eggs (minimum 6 eggs/kg of flour). The intrinsic richness of this dough requires the use of flour rich in protein (gluten), in order to ensure the correct structuring of the products. In addition to fermentation, the final quality of the products depends on the quality of the fat used (butter), and the egg content.

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