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Wi-Fi Tablet Screen: Easy-to-use, wireless tablet for simplified operation.

2

Removable Flour Dusters: Simple to remove for efficient cleaning and maintenance.

3

Chunker: Automatic chunker with spraying system and 40% less dough splices, plus a tiltable hopper for easy cleaning.

4

Lifter & Archimedes Measurement System: Stainless steel lift with dough volume measurement before dumping.

5

Access Doors: Safety-equipped doors for easy cleaning and roller changes.

6

Scrap Conveyor: Efficient waste handling system for smooth production flow.

7

Separator Belts: Separate dough pieces with precision for consistent results.

8

Guillotine Cutting System: Easy-access guillotine with quick blade replacement.

9

Placing System: Retractable system for precise dough placement on trays. Equipped with a moving head.

Gaudi Multiproduct High-Hydration Dough Line

Beor
The Gaudi Multiproduct High-Hydration Dough Line from Beor is designed for bakeries producing high-hydration doughs, such as ciabatta and specialty breads with up to 100% hydration (flour-dependent). Designed for maximum versatility, it supports a wide range of product sizes and shapes, including pointed, rounded, and hexagonal loaves, ensuring flexibility for diverse production needs. Optional rolling, shaping, and seed modules, along with the ability to process gluten-free doughs, make the Gaudi line an adaptable and efficient choice for modern industrial bakeries.
Designed for high-hydration doughs (up to 100%).
Versatile in product sizes and shapes.
Gluten-free dough capability for expanded offerings.
Industry 4.0-enabled with remote monitoring.
Customisable with optional rolling, shaping, and seed modules.
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Gaudi Multiproduct High-Hydration Dough Line
Gaudi Multiproduct High-Hydration Dough Line
Gaudi Multiproduct High-Hydration Dough Line
Gaudi Multiproduct High-Hydration Dough Line
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EXPERT OPINION

James Fitch
Divisional Manager – Bakery
“The Beor Gaudi Multiproduct High-Hydration Dough Line stands out as a highly adaptable solution for industrial bakeries. Its ability to handle high-hydration doughs (from 50% to 100% hydration) and gluten-free formulations makes it an great choice for bakers focusing on premium products like ciabatta and specialty breads. With optional modules for shaping, rolling, and seed application, the Gaudi line offers the flexibility to meet varying production needs. With Industry 4.0 integration, including remote monitoring, and automatic dough chunking and easily adjustable parameters, it ensures consistency and efficiency in every batch. Contact us for more information.”

ADDITIONAL PRODUCT INFORMATION

Gaudi Multiproduct High-Hydration Dough Line

Lifter & Archimedes Measurement System: The stainless-steel lifter, paired with the Archimedes measurement system, ensures precise dough volume measurement before dumping, improving batch consistency and quality control.

Chunker: The automatic chunker provides consistent dough pieces, reducing dough splices by up to 40%. Its tiltable hopper (up to 90 degrees) allows for quick cleaning, minimising downtime.

Wi-Fi Tablet Screen: The Wi-Fi tablet screen simplifies operation with wireless access. Remote monitoring and troubleshooting reduce downtime, keeping production running smoothly.

Industry 4.0 Integration: The Beor Gaudi line incorporates Industry 4.0 features, including remote monitoring via Ethernet for real-time performance checks. The wireless screen enhances ease of use, ensuring reliable and consistent results.

Dimensions: L: 10,800 mm / W: 1,600 mm / H: 1,700 mm – Optimised for industrial bakery environments, offering efficient space utilisation without compromising on performance.

Optional Modules

Rolling/Shaping Module: Ideal for preparing rustic breads, pointed-tip loaves, and other shaped products.

Seeds Module: For adding seeds to your bread, offering customisation for seeded products.

ENQUIRY

Contact us for more information on this or any other product we offer.

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The Gaudi Multiproduct High-Hydration Dough Line from Beor is designed for bakeries producing high-hydration doughs, such as ciabatta and specialty breads with up to 100% hydration (flour-dependent). Designed for maximum versatility, it supports a wide range of product sizes and shapes, including pointed, rounded, and hexagonal loaves, ensuring flexibility for diverse production needs.
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