Scoring (Cutting) fermented dough

The bread is cut before or after fermentation in order to produce its shape. We cut hydrated or whole dough.

corte_tecnico

selecion_galileo

Compact Leo

CompactLeo

Automatic Scoring (Cutting). System for fermented dough. 16 level rack in 2,5 minutes. Consistent scoring placement and depth. Conforms to dought shape and contour.

Multi-purpose: from bread with low water percentage (45%) to highly hydrated dough (up to 97% water). From loaves weighing 20 grams to 2 kilograms. Score on wood boards and trays. ·16 level rack in about 2,5 minutes. · Adjustable for boards and trays up to 1 mt x 1 mt. (39 inch x 39 inch). · Straight score and bent. · Sensor reads individual bread height. · Consitent scoring placement and depth. · Easy chance-over of blades and supports. · Automatic cleaning system.

Double score

Water scoring: With that system you can control the water pressure to adjust for each product by recipe.

The advantages of the water scoring are:

  • No consumption blades.
  • Less risk of blade breakage.
  • We can score smaller pieces.

 

Leonardo

Cutting regularity. Perimeter cutting (it reads the bar outline and always penetrates down to the same depth). Multi-purpose: from bread with low water percentage (45%) to highly hydrated dough (up to 97% water); from loaves weighing 20 grams to 2 kilograms. Cutting on wood boards and trays.

Leonardo

Leonardo especial

We design special scoring machine for automatic and continuous lines.

leonardo-especial