From left to right: Anest Aliray (Savini production manager),
Alberto Bozzola (Beor salesman) and Pedro Valero (Beor Master Baker).
New rustic baguette module installed in Italy
Dolcezze Savini, a rapidly growing bakery in the province of Florence, has given us full confidence once again.
After having already installed a laminating line for highly hydrated doughs Gaudí, a classic baguette line Galileo and two scoring machines by waterjet for fermented dough, Beor has just finished the installation of a module for the production of “Ancienne” style baguettes.
This module, designed and manufactured to be inserted in the pre-acquired lamination “Gaudí” line, allows to obtain baguettes with high hydration and with long and thin tips.