Provincial type pastry such as ciabatta, baguettes, focaccia, and even grain breads, rolls, and ovals are now trendy. All of these bakery products have a production process is common that is characterized by long dough guiding and to some extent hour long dough setting. During this process aroma, pore structure, and prolonged freshness are acquired.
The FRITSCH IMPRESSA bread, e.g. as bread line for the bread production or as bread roll line, operates with special dough extruders according to the SoftProcessing ©-method that preserves the valuable dough structure without loss of quality. The special bread line can also handle dough that is so soft it can no longer be processed manually.
Depending on how the IMPRESSA bread is equipped, the special bread line can produce punched and cut pastry (e.g. ciabatta, rolls, pita bread with the bread line for bread production), rolled bakery (pointed baguettes ...), rounded and/or elongated pastry (baguettes, toast bread, sandwiches ...), and strewn pastry (foccacia, whole grain rolls, ...).