Highest flexibility for a wide product range
Irrespective of whether you would like to produce baguettes, ciabatta bread or speciality rolls, the IMPRESSA bread line offers the production of large quantities of artisan bread products to be produced economically and efficiently. The IMPRESSA bread line has been specially developed to process soft doughs. The developed SoftProcessing Technology by FRITSCH avoids unnecessary tension and compression in all process steps. This ensures that spongy dough remains spongy.
The IMPRESSA bread is modular and flexible in structure, which means it can be adapted precisely to the respective customer’s requirements. As a result, every customer can utilise the line with maximum flexibility and produce the full range of top-quality artisan bread products.
Only premium materials and components are used to manufacture the IMPRESSA bread line ensuring that it produces consistently high-quality products. Of course this line is also built according to the typical FRITSCH open construction method making sure that all parts and components can be cleaned easily and quickly.
With its robust construction and high-quality components, the IMPRESSA bread is designed to produce large quantities of products and for continuous operation.
Thanks to the latest innovation in dough forming, doughs can now be processed to a dough yield of 190, depending on the typ of flour.
FRITSCH Soft Dough Sheeter (SDS)
With the dough sheeter SDS (Soft Dough Sheeter) for its IMPRESSA bread, FRITSCH offers a completely new solution on the market. The SDS is especially gentle at processing very soft and pre-proofed doughs with bowl rest as well as sponge doughs which, depending on the type of flour used, achieve a dough yield of around 165 to 190. That makes the SDS ideal for producing Mediterranean and artisanal-style bread products of all shapes and sizes. The system impresses with a precise portioning and positioning of the dough even with very soft doughs. A constant fill level in the hopper ensures extremely accurate dough portions and a homogeneous dough sheet.
Advantages of the SDS system:
Technical data and advantages