High Hydration Bread Production Line with One Out Two Forming Machine and Servo Driven Baguette Making Machine for Ciabatta Plants

Product Overview

This bread production line is built for wet, sticky European doughs such as baguette and ciabatta: the servo divider cuts 75-80% hydration dough without tearing, the rounder works gently to preserve the open crumb structure, and the one-out-two forming machine rolls and elongates each piece into its final shape. The intermediate proofer holds temperature and humidity so the dough reaches the forming stage in stable condition.

The 4P servo divider is built on a Japanese servo motor, PLC and inverter, a precision linear guide and imported bearings, with a high-accuracy metering oil pump. With 2 outlets it handles 200-560 g pieces; with 8 outlets it handles 20-110 g pieces. Output ranges from 600 to 12,000 pieces per hour depending on outlet quantity and portion weight (calculated at a specific gravity of 1.20 g/cm3). The whole line runs on 380 V three-phase power and occupies a footprint of 23,000 mm in length.

Applications

• Baguette and ciabatta lines in industrial and craft-scale industrial bakeries
• European bread programs requiring elongated forming after rounding
• Producers of high-hydration loaves where open crumb must be protected
• Plants alternating between rounded pieces and elongated pieces on one line
• Bakeries supplying par-baked European bread to retail

Technical Specifications

Advantages

• Servo cutting handles sticky 75-80% hydration dough cleanly
• One-out-two forming machine rolls and elongates pieces in one pass (2 kW)
• Gentle rounding protects the open crumb structure of ciabatta-type dough
• Controlled proofing keeps dough temperature and humidity stable before forming

FAQ

1. What portion weights can the line handle?
From 20 g to 560 g. With 2 outlets the divider produces 200-560 g pieces; with 8 outlets it produces 20-110 g pieces. Weight is controlled by the servo-driven cutting system with a precision metering oil pump.

2. How does the forming machine shape baguette pieces?
The one-out-two forming machine synchronizes rolling and elongating (2 kW, 2700 x 1200 x 1500 mm) so each rounded piece is lengthened gradually, protecting the crumb structure of wet dough.

3. What is the hourly output?
600 to 12,000 pieces per hour depending on outlet quantity and portion weight, calculated at a specific gravity of 1.20 g/cm3. An 8-outlet setting at small piece weights reaches the top of the range.

4. What electrical and control standards are used?
All machines run on 380 V three-phase power. The divider uses a Japanese servo motor, PLC and inverter; the proofer and forming machine use a German PLC with imported motors and chains; linear guides are Japanese and bearings are Swiss-made.

5. What hydration levels can the line process?
The line is engineered for high-hydration dough; servo cutting and gentle rounding are designed around sticky, wet dough that mechanical dividers deform.