The MECAFLOW has been especially and exclusively developed for the division of authentic bakery dough, highly hydrated and fat free, with or without bowl resting.
The MECAFLOW process consists in forming a large and thick strip of dough thanks to a patented calibrating system, without any constraining mechanical action on the dough.
The divided dough pieces will be used without additional shaping for pavés production, or will feed a MECAFLOW moulder for the production of baguettes and petits pains.