Rheon Stress-Free technology for gentle dough handling
Stress-Free® technology for gentle dough handling combined with the Rheon Gravimetric Method®
system for dividing dough according to desired weight or product dimensions.
For dividing soft, pre-fermented dough,
prepared based on traditional indirect processes.
Ciabatta, Ciabatta-Baguette
Breads based on traditional recipes
Wide range of products
From small bakery pastries, ciabatta, to loaves, buns and baguettes.
Rustic products
Extended fermentation before molding.
