Merand Atoupain Multipurpose Dough Divider Former - Artisan Baguette Demo at Vanrooy Machinery скачать в хорошем качестве

Merand Atoupain Multipurpose Dough Divider Former - Artisan Baguette Demo at Vanrooy Machinery

Artisan baguettes from 80% hydration dough with long fermentation of 12 hours demonstrated through the Merand Atoupain multipurpose dough divider/ dough former by Evan Perrett (Vanrooy Machinery's Bakery Specialist). From soft dough divider straight to the Salva stone deck oven for baking to perfection with thick golden crispy crust. The finished baguette has fantastic open cell crumb structure. Also in the background of Vanrooy's test bakery; Escher Spiral dough mixers that developed the dough perfectly, Merand vertical dough moulder, Salva convection bakeoff oven, Grants Bakeware tins & trays as well as rack cover, Stoppil water meter & water chiller, AND Mercury Scales. Visit www.vanrooy.com.au or www.vanrooy.co.nz for more information on bakery, patisserie & pizza equipment from Vanrooy Machinery -- Australia, New Zealand & Pacific Islands. Merand Atoupain Dough Divider & Dough Moulder. Artisan bread dividing, shaping & forming. Atoupain is a D20 hydraulic divider with 4 functions in one machine, 100s of product opportunities, provides the capability to Fresh Bake on demand and much more! 1. Acts as standard hydraulic D20 divider but with; auto blade clean function and 2 x pressure options; 1 for soft doughs where you want to keep open cell structure and other for standard stiff doughs. 2. An attachment that cuts and shapes up to 10 baguettes or similar shaped products. 3. Choose from at least 30 other cutting grid attachments to shape and cut other products such as ciabatta, Panini and much more. You can even customise your options 4. Pastry Blocker/ Press Never be out of fresh, quality bread again! Fresh Bake on Demand Concept Using Atoupain: Dough prepared in advance, placed in tubs and slow fermented in a temperature controlled environment for up to 3 days can be pulled from at anytime during the day by any staff member (not just bakers). The dough is then professionally cut and shaped into the desired products using the Atoupain. It is then immediately baked and on the shelves within 30 minutes. The slow fermentation gives full flavoured bread with great texture. For further information on Merand bakery equipment including dough dividers, dough moulders, dough processing equipment, bread plants or other Vanrooy Machinery including patisserie equipment and pizza equipment please visit www.vanrooy.com.au - www.vanrooy.co.nz Vanrooy Machinery is a supplier of bakery machinery, pastry equipment, patisserie equipment and pizza equipment in both Australia and New Zealand. Soft dough divider and moulder. Long fermentation & high water content doughs up to 90% hydration dough.