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The main characteristic of the combined bakery line is that it provides for the production of freestanding long loaves and round bread of various types and shapes on the same production line. The part on the line for dough make-up is adapted to the products selected and is generally composed of two different combinations of equipment, depending on products type (wheat/rye) and shape (round/elongated).
Find more in the GOSTOL Bakery Line Catalogue
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