Pressa per gallette
MRC1/Q
We made it, fair and square! A versatile shape to be used in many ways, for example with eggs and bacon or with with your favourite jam for breakfast. Single mould [1• 85x85mm] about 360 pcs per hour. The press is about 185kg and thanks to its dimensions (mm 650x510x1500)it can easily fit in bakeries, even in visible locations. Power needed 2.75kw.
How the press works
The first step is to add a little bit of drinkable water to the cereals (the quantity of water may vary depending by the cereals used but it is always a very small percentage). Let them soak for at least 30 minutes, until they are perfecly moistened and then put them in the machine’s feeding group.
The production cycle
The press must be switched on. Once it reaches the correct temperature the press will automatically load the requested quantity of grains in the mould, based on the set recipe.
High pressure is generated thanks to the hydraulic system; pressure and heat are the keys for starch gelatinization and expansion process. The cerals transform.
The hydraulic pump reduces the pressure, the moulds give space to the cereals that istantly expand inside the shape, thus forming the actual rice cake.
When the moulds open the moisten inside the grain, which has turned into steam, is released.
The rice cake is then ejected from the machine through the apposite slide, while fresh grains are loaded in the mould, ready for a new cycle.
Yes it's that easy !
A short video to show you how our Bake Italy presses can easily produce healthy and no fried products. By choosing the ingredients, you choose whether to get a fragrant puffed cake or a crunchy and tasty snack.
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