Paneotrad® is a machine originally designed to make traditional style breads. It is now adapted to all types of bread-making in which the priority goes to finding a relatively irregular structured bread crumb (with large holes). Revolutionary in its concept, the use of Paneotrad respects the dough's structure, without degassing or using stressful operations involved in traditional dough dividing and moulding. The crumb is well-structured, more resistant, while remaining soft, elastic and remarkable in flavour.
Operating principle .
A specific dividing & moulding tub containing the dough to be shaped is placed in Paneotrad. An equalising tray flattens the dough. Depending on the forming die chosen by the baker and installed on Paneotrad, the dough will undergo one or several cuts to obtain the required number of dough pieces. Thus shaped, it may then be directly baked, or stored in a chiller until the next baking.
base mounted on 4 castors, 2 of them self blocking. 2 X 5 tray slides rack
Mobile tub storage table (up to 5 tubs) for depanning block