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.
The DIVA divider allows cutting the dough into 20 dough pieces of up to 1 kg each, to be shaped afterwards. This model has a round tank.
Dough pieces from 150g to 1 000g.
The DIVA divider allows cutting the dough into 20 dough pieces of up to 1 kg each, to be shaped afterwards. This model has a square tank.
Dough pieces from 150g to 1 000g.
In addition to dividing 20 dough pieces up to 1 kg each, the Div'X can also divide pre-fermented dough, thanks to the adaptable grids available in the catalog. We therefore obtain ready-to-bake dough pieces, in different shapes, such as traditional breads, rustic bread, ciabatta, rolls, etc.
The Atoupains offers all the versatility of classic divider-shaper. Above all, it has built its reputation in the market thanks to the quality of the baguettes that it allows to obtain thanks to the AlveoForm system. No more slicing marks, it's time for beautiful, well-shaped baguettes, with round or square ends!
Same as Div'X GOLD + connected machine
The Div-Smart offers a connected solution, allowing you among others to save the recipe parameters or to export daily production reports. Alerts to assist you in cleaning and maintenance operations to increase machine longevity.
Designed on the same basis as the Div-Smart divider-shaper, this new automatic and connected machine can also produce 10 baguettes in 10 seconds, without using the grid holder, after having simply closed the lid (50% less handling). In addition, thanks to the AlvéoForm tray, no need to transfer the dough pieces twice before placing in the oven!
The RheoPan Precision automatic divider is the head of the RheoPan line. Thanks to the weighing of the dough pieces and the automatic adjustment of the settings, it divides with great precision of weight, and without stress, both strongly hydrated and/or fermented doughs as well as hard doughs.
Up to 850kg/dough/h max (depending on model).
These models are with manual loading of the dough and manual recovery of the dough pieces by the operator to place them on the supports (nets, plates,...).
The AquaPan® 5000, 6000 and 6500 models are equipped with an automatic dough piece depositing system on the supports (boards, nets...).
The AquaPan® 7000 and 7500 models are equipped with an automatic system for depositing the dough pieces on the supports (boards, nets...).
The AquaPan 9000 semi-industrial bread line allows high production rates with only one operator.
The range of machines that make up the RheoPan System makes it possible to produce a wide variety of products with different types of dough without any stress and with very good precision in the weights.
