Rheon- V4 Universal Baguette Line

Forms various shapes with only one line
The V4 Universal Baguette Line lets you choose from four different baguette forming methods, that can all be realized with one line only. Even flat bread and quare bread can be formed easily.

Choose from four different baguette forming techniques – Standard Baguette method, the Side Winder method, the Diagonal Cut method and the Pointed Ends Baguette A l’ Ancienne forming method.
Additionally, Flat Breads and Square Breads can be easily produced on this line.

Rheon’s patented technology has successfully achieved accurate weight portioning without damaging the dough using the combination of our Stress Free(R) System and the Gravimetric(R) Method. There is no comparison to other methods.

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