OVENS FOR PATISSERIES

Summer butter (moderately firm texture) Winter butter (firm texture)Hard winter butter (very firm texture) Extra hard winter butter (highly firm texture) sipecifications Processing Type: 100% Pasteurized Cream. Milk Fat Min. 82.0% Moisture Max. 16.0% Shelf Life: 1 Year Color: Yellowish Shape: Block aidditional Information lin. Order Quantity: 10 Metric Ton aayment Terms: Food grade cartons of 25 kg with polyethylene inner bag lastic cups of 8 and 10 grams packaging Details: oil-wrapped packaging of 10,100, 200, 250, 400, and 1,000 grams

A superior proofing solution. Handcrafted in Denmark. Zero Compromises. This space-saving spiral proofer delivers continuous uniform heat distribution and high production capacities of baked products. Each product piece is kept at uniform temperature regardless of its position on the conveyor belt. Temperature, humidity and conveyor speed are independently adjustable and PLC controlled. Our Edge Drive proofer has no internal drum drive, making cleaning simple and efficient. Insulated cabinet and stainless steel construction are built to Danish standards.

Flour made from crushed olive stone pits, our ‘Fleurette Bardon’ (registered trademark), is a technological aid designed to be used in bakeries for bread-baking. Our product has multiple properties. Odorless Tasteless Natural insulation for cooking products exposed to high temperature in wood-fired oven The flour is applied as a protective layer between the baking sheet and the product to be baked. Thus, even at a very high temperature, there is no carbonization or burn stains in the oven and even on the baked products. Our flour disappears while the oven is running. The product can be also used for pizza-baking wood-fired oven. Flour is sold in a 25kg bag.

CHARACTERISTICS OF THE MACHINE -The characteristic of the product, a doughnut with a hole in the centre, requires a distributed dosage in the mould. Each nozzle has a shower-shaped adapter, so that the dose is distributed in the mould. -The dosing nozzles are adapted to the mould dimensions. -Six doughnuts are dosed into each tray. -Smooth conveyor belt on which the silicone trays are manually placed. Guides place the trays in the correct position. -The belt must be kept clean during production, so a scraper is included at the end of the belt to clean any remaining dough. ADVANTAGES -Speed and increase in production, up to six times more. -Uniformity in dosing. -Removable head for complete cleaning and disinfection. We also avoid the staining of the trays and their subsequent cleaning. -The operator places the trays at the beginning of the conveyor and collects them full at the end.