PANE DA TOAST GR.250

It’s been a great challenge for Raziel to start a 10,000 pieces production line for cassette bread in Africa, but, with the great outcome obtained, it’s been very gratifying. The difficulty had by Raziel when starting production were mainly concentrated on ingredients which were partly unsuited for industrial production. The most troublesome of all raw materials was flour, since, being an imported wheat, is not always of high quality. Being loyal to our principle of intervening only with natural fixers, which is always the Raziel way, we’ve been able to balance the recipe out.

DOUGH DISCHARGE

LAMINATION BEGINNING

LAMINATION

Industrial production of 250g cassette bread.

In this stage, the dough is molded.

After a narrow lamination, the dough is split in several strips with an automatically calibrated thickness, then they are cut and rolled.

COMMERCIALIZED BREAD

LEAVENING

ENDING OF COOL DOWN

The finished product, packaged and ready to be allocated on the shelves of market stores.

Leavining stage preparing the product to be cooked.

After the cool down path the product is brought to packaging and is ready to be commercialized.