DrieM Dough Sheeting Technology Introduces a New Technology for the Production of “Schnittbrötchen”
Besides the artisanal bread products which one is able to produce on the d’Artagnan bread dough sheeting line, this development is the next step towards an even bigger flexibility of the d’Artagnan line.
“Schnittbrötchen” is from origin a typical German breakfast roll which gains more and more popularity in the rest of Europe. The roll, which comes in different dough varieties, weighs approx 75 to 80 grams.
Nowadays the rolls are produced as individual dough pieces on a roll plant, where it is pre-proofed and gets its final shape. Through a dedicated way of production, DrieM managed to create this product out of a continuous dough sheet and up to a capacity of 21.000 “schnittbrötchen” per hour.
Besides the artisanal bread products which one is able to produce on the d’Artagnan bread dough sheeting line, this development is the next step towards an even bigger flexibility of the d’Artagnan line. A line that offers its users high production efficiency and variety. Again the proof that with creativity the possibilities to produce a wide variety of products and dough viscosities are endless with the d’Artagnan line.
DrieM is member of the Kaak Group of companies and specialized in the production of high quality bread dough sheeting lines for the production of an enormous variety of bread products. From Baguettes to Toast bread, even from Ciabatta to Artisanal loaves.
Source: Kaak Group
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