In particular, the Rheon equipment can handle very wet dough’s of up to 86% water for Ciabatta production and other Artisan breads.
Features of Rheon Bread and Pastry Machines:
- The stress free system also does away with intermediate proofing - a process other equipment usually needs to allow time for the roughly treated dough to relax and develop further.
- The V4 Stress Free Dough Feeder is a specially patented system of combining a gravity feed system with gentle shaping and patting equipment to produce a continuous block of stress free dough to the cross-roller, stretcher and down stream equipment.
- The treatment and pressure to the dough is so gentle that the use of chemical additives can usually be eliminated.
- Another feature of stress free production is to be able to freeze pre-proofed product. This means that ready-to-bake product can be supplied to outlets that only require an oven to bake off. This gives a superior product to Par-Bake products (partially baked) which the Australian market has favoured.
Another feature developed by Rheon is the ability to make both pastry and bread on the same line. Usually this is not possible as the pastry line makes many layer of dough sheet and is completely different from bread dough production which usually uses a "chunking" process.
However, the Rheon lines use the same equipment (without the laminators) and produce bread from sheet by rolling it up and portioning it for tins or baguette and Artisan bread production.
The new "M" system gives a far superior loaf from tinned breads than the piece method.
Clever compact fully automatic and semi-automatic panning systems compliment the line.