Baguette

Gravi-Flux

Gravi-Flux divider which with its highly sensitive load cells ensures high weight precision.

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Gravi-Forma

No Stress moulder equipped with motorized presser belt.

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Gravi-Line, the complete baguette line

To obtain a quality baguette, the ideal solution is Graviline, the compact Turri line in the configuration with Gravi-Flux divider and Gravi-Forma loaf moulder. The line processes baguette doughs with hydration up to 75% hydration without problems, and can reach a production of 1600 pieces/hour for 350 gram baguettes.

A completely stress-free process

No-Stress lamination allows you to obtain a continuous sheet of dough free of tension. Throughout the process the pasta is never mistreated or compressed.

Maximum cutting precision

The patented cutting system controlled by extremely sensitive weighing belts allows the dough to be broken up with very high weight precision.

Delicate and adjustable loafing

The Gravi-Forma moulder is equipped with two separate presses, to guarantee the dough a resting time between the first and second step. The second is also equipped with a motorized pressure belt, which allows to adjust the duration of the second loaf molding and always obtain the desired shape.

A perfect baguette

The result is a baguette with a regular shape, as if it were hand-crafted.

Other applications

PINSA

PANETTONE

PIZZA

LONG LOAF

CIABATTA

BAGUETTE

BUNS

SLICED BREAD