Baguette & Ciabatta Production Line
The baguette and ciabatta production line is designed for bakeries looking to produce baguette and ciabatta at scale while maintaining consistent quality. By combining gentle dough handling with automated, continuous processing, it supports stable output across key stages including forming, dividing, proofing, baking, and tray arrangement.
Capable of delivering thousands of consistently formed breads per hour, the line combines automated efficiency with gentle dough handling to maintain a stable dough structure, supporting uniform crumb and reliable results for artisan-style breads.
- Production capacity: 3,000–15,000pcs/hour
- Worktable height: 850mm
- Worktable width: 680mm, 1080mm, 1280mm, 1400mm, 1600mm
- Effective dough sheet width: 600mm, 800mm, 1200mm
Multiple dough sheet width options are available to match different production capacities, allowing flexible configuration for medium to large-scale industrial bakery operations.
Gentle dough handling The entire baguette and ciabatta production line adopts low-stress, flexible dough processing technology. During forming, the gluten structure is carefully preserved, helping maintain stable dough conditions and improving the uniformity and texture consistency.
Precise control throughout the process From dough dividing to dough sheet forming, each stage is accurately controlled to ensure consistency in weight, thickness, and shape, supporting stable and repeatable production.
Highly automated production The line enables fully automated, continuous operation from dividing to sheeting and forming. This significantly reduces manual intervention, improves production efficiency, and minimizes variations caused by human operation.
High-hydration dough capability The bread line is specifically designed for high-hydration dough for ciabatta and artisan baguettes, using low-stress sheeting and forming methods to handle doughs that require high extensibility and structural stability.
- Flexible configuration and upgrade options Additional modules such as topping or seeding systems can be integrated based on production requirements, allowing flexible expansion of the production line.
- Optional smart remote control The line can be equipped with remote control functionality, allowing operation and monitoring via mobile devices or tablets for more convenient production management.
- High-quality construction The dough forming equipment is built with food-grade stainless steel, ensuring durability, corrosion resistance, and compliance with hygiene and safety standards required for industrial bakery production.
