Machine that works almost like if it was manually done. It allows working with really hydrated dough
to a 95% of hydration depending on the flour.
PABIALPA already finished a NEW MODEL machine. It’s a prover in static system for pieces of 1000grms with a capacity of 1200 pieces.
This prover is designed for the industrial customers. It has a personalized program for every customer, 4 pieces program for the first resting time of a baguette line and 8 pieces program for a pizza line.