Minipan proposes r_Evolution, a line for artisan bread for processing high hydrated dough (with over 85% of water).
Born in co-operation with the best artisan bakers in the world, this line replicates their gestures, and automates the artisan process to achieve industrial productivity levels.
The dough is handled with great care, observing times and traditional methods, to create a variety of bread shapes, as baguette, ciabatta bread, focaccia, pinsa romana, etc. The line is designed to assure to the dough all the time needed, with flexible and controlled retarding time and temperature, without chemical or technological shortcuts that would stress the gluten network generation process.
The line is equipped with large and slow belts to let the dough rest while developing.