Rondo Smart Line

The smartline processes your dough to create regular, stress-free dough bands and reliably feeds the downstream make-up lines. No matter what type of dough – the process remains the same Optimal position of the satellite head for soft dough The satellite is located behind the lower roller. You process soft dough with high water content to make ciabatta and long formented traditional bread. These types of dough may only be processed briefly to preserve the special cell structure and flavouring that were created during the bulk fermentation. In this cae, place the Smartline satellite behind the lower roller. This creates a steep and shirt sheeting stretch which is perfect for soft dough Optimal position of the satellite head for firm dough The satellite is vertical above the lower roller. Firm dough such as non-fermented yeast dough as well as laminated puff pastry and croissant doughs must be sheeted gently and slowly. This preserves their structure and the layers. In this case, place the Smartline satellite vertically above the lower roller. This creates a flat, long and gentle sheeting stretch and t the same time, good infeed – optimum conditions for firm dough.