Artisan bread produced industrially

One disruptive solution, five new patents, the best artisan bread ever produced industrially.

The innovative r_EVOLUTION LINE x ARTISAN BREAD, able to process high hydrated doughs with over 85% of water.
TIME. PATIENCE. CARE.
TIME
Great artisan bread needs time to develop an amazing texture and flavor and r_EVOLUTION Line is designed to assure to the dough all the time needed, with flexible and controlled retarding time and temperature.
PATIENCE
The logical consequence of the time feature: patience. r_EVOLUTION Line does not stress the gluten network generation process with chemical nor technological short cuts. The solution is designed with a large and slow belt to let the dough rest while developing.
CARE
The knead is handled with extreme care. Working with a hydration level up to 85% involves a high level of risk to damage the dough and jeopardize the final product, so care is a must. For this kind of recipes, extruders and volumetric dough breakers are too aggressive, so exist a designed a soft and slow sheet generation system that processes the dough very lightly.

Advantages:
- Traditional sheet generation (no extruders, no dividers);
- High hydration dough easily processed;
- Small batch loading;
- Long-time resting.