Serpentine continuous stone baking

02 June, 2006
Page 28 
Auto-Bake (Birmingham) says it has fused modern continuous baking technology with the traditional stone hearth.
The new stone hearth Serpentine can be used for the production of baguettes, buns, sourdoughs, ryes, Turkish bread and ciabattas, says the company. The stones are easily exchanged for standard baking trays and tins, it adds.Auto-Bake claims its Serpentine baking system provides flexibility and can now replicate traditional artisan bread baking processes. The system consists of a prover, a Serpentine oven and an ambient cooling/freezing system.

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