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Scarification consists of automatically cutting the dough pieces with a blade called a "grigne". This operation takes place after fermentation, just before loading the dough into the oven. The grigne is a very important stage as it directly influences the appearance of the bread, its presentation...

automatic dough pieces scoring machine for baguettes and bread in bakery

The Grigne Pains scarifier reproduces the ancestral gesture of the baker: the grigne of the dough pieces before loading. Up to 1,000 blade strokes/minute. Straight and oblique cut.

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