Dough forming is the part of the baking process that makes the product interesting for the buyer and seduces him into the purchase. A product's taste will fill the buyer with enthusiasm, but the product has to convince the buyer with its appearance before that.
The dough must not be beaten together nor stretched during the forming. The round moulding also presents a challenge especially in a very soft type of dough. Surface shaping, such as powdering, broaching, cutting, or signing presents additional danger of damaging the final product; an inappropriate cut on a loaf can cause the buyer to buy from competition.
Gostol-Gopan offers such forming techniques that do not cause dough beating nor stretching. Special solutions enable optimal dough preparation for the intermediate rest as well as the final fermentation. The company's equipment enables high quality surface shaping (broaching, cutting, signing, printing, seed sprinkling, labelling, etc.) as well as designing nice seam on loaves. In addition, Gostol-Gopan ensures nice round moulding without having to deal with stickiness.
Special opportunity: An economical and holistic solution of dough forming in
just one production line
Gostol-Gopan offers a holistic production for exclusively round or exclusively oblong loaves of bread. The same machine can be set so as to make a combination of both without having to stop the production. Gostol-Gopan stresses such an investment is a good one since one production line enables you to produce two sorts of bread including the surface shaping (powdering or sprinkling, broaching, cutting, signing, etc.) and thus covers products of different weights. Therefore, one production line already produces a very wide assortment of different sorts of bread with different capacities. The entire production in this case is automatic which leads to minimal work force costs.
