There are many ways to make a pizza crust many think our way is the best way.
Methods:
Pizza crusts are usually made by using a bread divider for the scaling, a rounder to form a dough ball, intermediate proofing to relax the dough before flattening by means of a press or cross sheeting.
The WELLBAKE ADS dough sheeter works by a completely different approach. The extruder part is extremely gentle (patented). Two rollers maintain a low pressure to the extruding rollers while mixing fresh dough and scrap dough to a consistent high quality.
The extruded dough is then spread to about 85% of its final width by a “no touch” spreading system (patented) and then calibrated. Dough is relaxed before final spreading, if needed, and calibrated before relaxed and discharged for forming of final product.
Quality:
This gentle dough processing generates a very high quality and relaxed product by retaining the fermentation resulting in a flavourful and tender crust. The process is appreciated in Europe. Top producers in France have 11 lines, the largest has 4. The largest in Sweden has 3 lines. We hope to see one or more in your bakery.
Productivity:
The WELLBAKE ADS dough sheeter produces a pizza crust ready to be topped and frozen, or plain to the freezer for topping and baking later. Easy to pack and ship since it is flat. Easy transfer for proofing and freezing in spiral system or other application.
Capacities:
6″ (150mm) 20 000/hr 8″ (200mm) 10 000/hr 10″ (255mm) 5500/hr 12″ (305mm) 5500/hr 14″ (355mm) 2500/hr 16″ (405mm) 2500/hr
Approximate capacities depending on the dough. Capacities as of above for symmetric cutting pattern, can be increased by staggering pattern.
LOOKING FORWARD TO MEETING YOU AT OUR BOOTH # 2952!
WELLBAKE MANUFACTURING INC.
705-722-4100
