Ciabatta - semi-automatic TXA-MAN-Mini

This machine has been developed to produce highly hydrated bread (70-80% water content).

Due to its special process: Hard flours, long resting times, small damaged when cutting,...etc allows the baker to produce high quality bread in a variety of shapes.

In the TXA-MAN "mini" the dough batch must be manually placed onto the indeed conveyor. After the automatic dividing-moulding process, dough pieces are picked by hand.

Bread types: Traditional Ciabatta bread, in all its variety (baguette, small sandwich, pointed bread, etc...)