Description

The Ultimate Solution for High-Hydration and Artisan Specialty Breads.

The Crustica Bread Production Line from WP Haton is engineered for bakers who refuse to compromise on quality, even with the most challenging doughs. Designed specifically for very soft, high-hydration, and specialty doughs, the Crustica effortlessly handles Mediterranean breads like Ciabatta, as well as complex recipes featuring long pre-proofs, sourdough, multigrains, seeds, nuts, and other additives. This line brings true artisan quality in look, taste, and shape to an automated, high-efficiency process, making it the ideal choice for sophisticated bakeries.

Key Features & Benefits

Master of Complex Doughs

• Handles High Hydration: Expertly processes dough with water percentages up to 80%, ideal for Ciabatta and other open-crumb breads.

• Versatile Dough Compatibility: Manages long pre-proofed dough, sourdough, multigrain, and doughs with heavy additions like seeds, nuts, and cheese.

• Gentle Dough Handling: Preserves the delicate structure of very soft and sticky doughs, ensuring an authentic artisan crumb and texture.

Unmatched Flexibility and Control

• Multiple Processing Paths: Choose the optimal method for each product:

  • Pre-moulded: Ideal for baguettes and elongated doughs like brioche via an adjustable rounder.

  • Pre-proofed: Rounded dough pieces can be transferred via a bypass directly to the long moulder.

  • Pre-rolled: Processes both long dough pieces with intermediate proof time and round dough pieces with or without proofing.

• Advanced Long Moulder: Features a centring unit, adjustable sheeting rollers, flattening rollers, and a moulding belt or pressure board for perfect shaping.

• Recipe Control Option: Enables further automation and high efficiency with precise, repeatable settings for different products.

Reliable and Efficient Performance

• High Capacity: Produces up to 2,500 pieces per hour, balancing artisanal quality with industrial output.

• Broad Weight Range: Accommodates dough pieces from 100 to 1,600 grams, suitable for a wide variety of bread sizes and types.

• Robust Design: Built for reliable, continuous operation in demanding bakery environments.

Technical Specifications

• Capacity: Up to 2,500 pieces per hour

• Dough Weight Range: 100 – 1,600 grams

• Dough Hydration: Up to 80%

• Key Features: Adjustable rounder, bypass pre-proofer, advanced long moulder, optional recipe control

Applications

Ideal for bakeries specializing in:

• Mediterranean breads (Ciabatta, Focaccia)

• High-hydration artisan breads with open crumb

• Sourdough and long-fermentation products

• Multigrain and seeded breads

• Specialty breads with nuts, cheese, or other inclusions

Why Choose the Crustica Line?

• Artisan Quality, Automated Process: Achieve handcrafted look and taste with industrial efficiency and consistency.

• Ultimate Flexibility: Adapts to a wide range of dough types and processing methods on a single line.

• Specialty Dough Expert: Uniquely capable of handling the most challenging high-hydration and additive-rich doughs.

• Proven Reliability: WP Haton’s expertise ensures a robust line built for continuous production.

• Future-Ready Automation: Optional recipe control system enhances precision and operational efficiency.

Elevate your specialty bread production with the Crustica line. Contact us to discuss your specific dough challenges, request a detailed quote, or schedule a consultation to see how this line can transform your bakery’s capabilities.