Paneotrad® is a machine originally designed to make bread following tradition, has been now adapted for most kinds of bread-making where a very soft and airy texture crumb is a priority. Revolutionary in its concept, Paneotrad® is able to maintain the dough texture since it avoids degassing and any stressful operations used for conventional dough dividing and forming. The result is not only a well-textured and more resistant but also an incomparable in flavour, elastic and soft crumb.
Paneotrad® is a simple and versatile machine providing a lot of solutions to bread-making not only in terms of a variety of shapes in the final product but also in terms of the bread-making process.
Operating principle .
The baker starts placing the dividing tub with the dough to be shaped into Paneotrad® (previously preserved in a dough storage tub at 4°C for 24/72 H) .Then the operating mode required will be selected: forming or simple flattening (a third «cleaning» operating mode is available).
Before starting the working cycle, the baker proceeds to select the cut combination among 6 options offered by the 3 dies on the die-holder and sets the flattening pressure to apply to the dough: hard dough, soft dough o no flattening.
Once Paneotrad® working cycle has ended, the pieces of shaped dough are ready to be baked then.
Duration of the cycle time:
Approximate duration of time between start of the cycle (activation of green button ) and end of the cycle (green led off)
Flattening + simple cut : 48 s
Simple cut : 30 s
Flattening + double cut : 76 s
Double cut : 67 s
Flattening : 22 s