Baguette Production | DivBloc Dough Block Divider in the MERAND BakePod Concept скачать в хорошем качестве

Baguette Production | DivBloc Dough Block Divider in the MERAND BakePod Concept

Discover how to produce baguettes and bread using the DivBloc dough block divider as part of the BakePod Concept. Why choose the BakePod? Fresh bread all day, in every sales point, without the need for skilled staff Optimized sales management: reduced waste and fewer stock shortages Easy opening of new boutiques with limited investment and space requirements Production steps: 1. Dough mixing 2. Weighing and dividing dough blocks with the DivBloc 3. Controlled fermentation of dough blocks at +4 °C (8 to 72 hours) 4. Shaping dough blocks with the BlockForm 5. Dividing and moulding dough pieces using the Stradivario divider-moulder and the adapted grid 6. Direct baking (no resting time) in a convection or deck oven The MERAND BakePod delivers artisanal-quality bread with minimal staffing and simplified operations. 👉 Subscribe to our channel to discover more innovations in professional bakery equipment, and contact us for a demonstration. 📩 More info: www.merand.fr 📞 Sales contact: salesdpt@merand.fr