Rolled products that work just as fine when laminated – Pâo francês

We often find ourselves in a situation where we offer the possibility of producing certain products in a different way because we know the results are the same or even better.
That’s the case of the pâo francês, it always has been rolled processed but with our Plaff-Plaff H2O you can do it rolled or laminated. It looks great with both systems, but when laminated you can produce it with the smallest version of our bakery production line. We considered that an opportunity that we wanted to share with all our customers.


Watch the video to see how it works and how it looks like when producing laminated french bread.

Application information