We’ve mentioned already a few machines, some might know the difference between them, others not. So we’ve created a simplied overview for you:
The dough is entering the hopper and is being pressed by a corrugating roller/ cylinder into a cylinder with engravings. By pressure the engravings are filled and with a knife excess dough is cut of the roller. A belt is being used for extraction of the dough, the belt is of a specific kind and a roller is being used to make sure sufficient pressure is there to facilate this extraction.
Our scientific bakery articles offer in-depth insights, detailed analyses, and expert perspectives, providing a wealth of information beyond standard blogs.
Reformulation
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