The Crustica line is ideally suited for processing
soft and very soft doughs with a water content up to 80%. The ideal solution
for Mediterranean breads such as Ciabatta and other artisan types of bread. The
system is also particularly suited for producing “Bake-off” products and the
so-called “twice baking” products.
Can cope with practically every shape, i.e. round, long and oval.
Ingredients such as cheese, tomatoes, onions, nuts etc. can be processed easily
on the Crustica-line.
Our divider with Voluminator permits stress free dividing with high weight
accuracy.
Advantages and features
The Crustica is a classic bread line; however with a lot of differences:
Dough's of a high water absorption can be used
Dough's with a long floor time can be processed
Dough friendly divider with voluminator
Conical rounder for more body in the product
Automatic oiling device on rounder in order to run
high water absorption doughs, sticky doughs, and raisin doughs without the use
of dust flour
Moulder has been designed specially for sensitive dough's in various shapes and
lengths
Intermediate proofing is eliminated and replaced by
pre-fermentation
Differences to
laminating
Laminating is a system were a dough band is made. The Crustica is a dough piece
oriented system with a higher weight accuracy and no cutting waste
Laminating systems do not really bring in body in the dough which is necessary
for a good final result
Crustica can make round, long, oblong and French products
Crustica works practically without dustflour
Crustica works according the proofed system of rounding and moulding instead of
stretching and cutting
The company
Company History
Cooling, Mixing and Dosing Water machines 
