MINIPAN r_EVOLUTION Line x Artisan Bread
MINIPAN unique and disruptive solution to process high hydrated dough, up to 85% of water, and achieve the best artisan bread ever produced industrially.
No chemical or technological shortcuts, r_EVOLUTION Line uses only time, patience and care to shape the best baguette, ciabatta, pinsa romana, batard, boule and buns.
Great artisan bread needs time to develop an amazing texture and flavor. This line is designed to assure to the dough all the time needed, with flexible and controlled retarding time and temperature.
This industrial line for highly hydrated bread does not stress the gluten network generation process with chemical nor technological short cuts. This artisan bread machine is designed with a large and slow belt to let the dough rest while developing.
The knead is handled with extreme care by this bread production line.
Working with a hydration level up to 85% involves a high level of risk to damage the dough and jeopardize the final product, so care is a must. For this kind of recipes, extruders and volumetric dough breakers are too aggressive, so a soft and slow sheet generation system is designed and the dough is processes very lightly.
Some products:
Ciabatta bread, Baguette, Batard, Pinsa Romana, Boule, Buns, High hydration bread/artisan bread
Advantages:
Traditional sheet generation (no extruders, no dividers)
High hydration dough easily processed
Small batch loading
Long-time resting
Our website
https://www.minipan.com/
the r_Evolution Line:
https://www.minipan.com/industrial-li...
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