The area of bread and bakery is divided into two work area. One area dedicated to traditional bread-making and bakery and an area dedicated to the development of gluten free products.
The bread-making workshop has a large number of machines capable of pilot plant productions on an industrial scale.
The equipment includes:
- 3 spiral kneading machines with up to 12 kg capacity.
- Refractary surface oven model DC-22P.
- Rotative oven Series-S.
- Oven Pluma 6.
- Weighing and dividing machine DP300.
- Forming Machine F600.
- Climatic chamber BIND.
- Reofermentometer F3.
- Bread Volume meter.