First: dough mixer machine

Mixing the key ingredients: flour, water, yeast, and salt into dough.

A spiral mixer is used to blend materials effectively. It can operate independently or alongside other equipment, representing the primary system for baking preparation.

Available models: 5kg, 25kg, 50kg, 100kg, and custom capacities.

Second: electric dough divider (BM-36, 30-180g)

Dough is formed into accurate balls, with weights such as 100g. Alternatively, the hydraulic dough divider (BM-Y20, 250-1000g) can be utilized for larger requirements.

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Third: dough moulder machine (BM-Y750)

Meets shape requirements by rolling, pressing, and rubbing dough to execute complex rolling & shaping designs. Once shaped, place the dough onto a nonstick baking sheet.

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Fourth: proof machine

Allows precise setting of temperature and humidity.

Let the dough rise for 45 to 60 minutes. This timeframe varies based on ambient kitchen temperature (rising faster in summer, slower in winter).

After rising, remove the cover and score (slice) the top of each dough roll with a sharp knife (diagonal slices about 1/2 inch deep and 3 inches apart) to prevent cracking during baking.

Fifth: Rotary oven (BM-4632) adding steam inside

Preheat the oven to 450 degrees F during proofing. Once ready, load the rack into the preheated oven.

Bake at 450 degrees for 15-20 minutes. There is no need to manually turn the baking sheet around to ensure even browning. Wear protective mitts when removing sheets.

Place the hot bread on a cooling rack when finished.