Highly hydrated bread production lines
Introducing Serton wet-dough expertise
Galician artisan bread is made from highly hydrated dough. This soft dough with water content of 80% or more represents a challenge for the plant baker.
Some manufacturers use a ciabatta-style sheeting method. However, in the view of specialists from Sanbrandan (Ipasa) and Fripan (No.1 for sales in Spain) the best Galician bread is achieved via the more traditional, rolled method which is technically harder to achieve in the factory.
Serton has developed its own Galician bread production line that gives genuine, rolled, rustic homemade style bread with all the automation of an integrated line.
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