ADS with the MECAFLOW process STEP 1: The MECAFLOW divider Specially and exclusively developed for the division of authentic baguette-type dough, the MECAFLOW process is designed for highly hydrated fat-free dough, with or without resting time in bowl. The MECAFLOW process consists in forming a wide and thick strip of dough thanks to a patented calibrating system, without any constraining mechanical action on the dough, to be cut in dough pieces to be carried to the moulder. STEP 2: The MECAFLOW moulder For all types of authentic moulded shapes to obtain baguettes and petits pains or to transport and deposit cut unmoulded dough pieces to obtain ciabatta... The advantages of the MECAFLOW process are multiple: • Outstanding baking results. • High hourly output (up to 3.5 t or even 5 t per hour). • Adapted to high water content dough, with or without resting time in bowl. • Very little flour dusting. • Little or no oil. • Less amount of trim. • A wide complete range of products from petits pains to big loaves. • Outstanding moulding quality. • Little floor space requirement. Conception JG Strasbourg MECATHERM S.A. - F 67133 BAREMBACH (near Strasbourg) - Phone : +33 (0)3 88 47 43 43 - Fax : +33 (0)3 88 47 43 03 - info@mecatherm.fr - www.mecatherm.fr For more information, see Page 145http://www.mecatherm.fr