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EPP and Beor dough scoring 3

< div course =" inline_image image_size_full" data-attachment =" 252793" data-sequence =" 2" >< img alt =" EPP and also Beor dough racking up 3" src="https://www.breadnews.net/wp-content/uploads/2021/12/epp-companions-with-bread-scoring-innovation-company-beor.jpg" dimensions =" (max-width: 1023px) 100vw, 780px" course="lazyload" width =" 3689" elevation="2459" srcset =" https://www.breadnews.net/wp-content/uploads/2021/12/epp-companions-with-bread-scoring-innovation-company-beor.jpg 480w, https://www.breadnews.net/wp-content/uploads/2021/12/epp-companions-with-bread-scoring-innovation-company-beor-1.jpg 600w, https://www.breadnews.net/wp-content/uploads/2021/12/epp-companions-with-bread-scoring-innovation-company-beor-2.jpg 780w" > European Process Plant (EPP) has actually partnered with bakeshop automation firm Beor to provide scoring items to

bakeries in the UK as well as Ireland The offer will certainly see EPP come to be the exclusive representative of Beor’s dough scoring machinery which uses high stress water jets rather than blades. This technique, according to Barcelona-based Beor, means there is no expenditure or downtime related to transforming blades with a ‘marginal quantity’ of maintenance. The cut can be readjusted by style to be straight, inclined, or crosswise, while the size, width, depth, elevation and jet inclination can also be changed.

It included that the innovation can be used with basic wheat doughs as well as gluten-free products with hydration degrees from 50% to 95%, as well as on items of dough as tiny as 20g.

” We’re pleased to be the exclusive supplier of Beor in the UK as well as Ireland,” said Steve Merritt, handling director of EPP. “Beor’s technology enhances our existing series of automated solutions and is an additional amazing choice for bakeshops to take into consideration when wanting to update existing lines or set up new ones. The lack of blades is an excellent time-saver in regards to the maintenance called for as well as costs of cleaning as well as replacing blades.”

Beor’s Alberton Bozzola added: “Beor prides itself on development as well as reliability, but likewise simplicity of usage, which is of great value for today’s bakeries. We eagerly anticipate collaborating with the group at EPP to reveal the advantages of our technology to pastry shop consumers in the area.”

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