R_Evolution Line x Artisan Bread one disruptive solution, five new patents, the best artisan bread ever produced industrially
We worked closely with artisan bakers to develop an industrial process that follows all steps of the original artisan way of making bread.
The result is the innovative r_EVOLUTION LINE x ARTISAN BREAD, able to process high hydrated doughs with over 85% of water.
A true disruption, testified by 5 different patents, that lead to the best artisan bread ever produced industrially.
TIME. PATIENCE. CARE.
Great artisan bread needs time to develop an amazing texture and flavor and r_EVOLUTION Line is designed to assure to the dough all the time needed, with flexible and controlled retarding time and temperature.
The logical consequence of the time feature: patience. r_EVOLUTION Line does not stress the gluten network generation process with chemical nor technological short cuts. We designed our solution with a large and slow belt to let the dough rest while developing.
The knead is handled with extreme care. Working with a hydration level up to 85% involves a high level of risk to damage the dough and jeopardize the final product, so care is a must. We believe that, for this kind of recipes, extruders and volumetric dough breakers are too aggressive, so we designed a soft and slow sheet generation system that processes the dough very lightly.
+ Traditional sheet generation (no extruders, no dividers)
+ High hydration dough easily processed
+ Small batch loading
+ Long-time resting
Achievable shapes with this line
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