PROGRESSA Bread - The new compact bread line from FRITSCH

The trend towards breads made from soft doughs with long pre-proofing times of up to 24 hours, and often a high rye content, poses major production challenges especially for mediumsized retail bakers. To be able to produce as many different products as possible at consistently high quality, a production line simply has to be uncomplicated to retool, easy to clean and...

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