EPP works with Beor, a company based in Barcelona (Spain) which has been designing and manufacturing industrial bakery equipment for many years. One of its divisions manufactures scoring systems suited to both fermented and non-fermented dough.
The products are scored by water jet, using a set of nozzles, and it offers some key advantages in comparison to scoring by metal blades:
Depending on the needs of the customer, Beor has developed different scoring applications, the most common of which are:
These systems are very flexible and easy to use. In order to ensure the perfect desired result, the score can be adjusted according to:
In addition, the equipment has been tested to work with standard dough (as well as gluten free dough) with hydration levels from 50% to 95%. The trays/boards used during the scoring must be in very good condition and can be up to 1.000 x 1.000 mm in dixr.
Our experienced team at EPP can help you select the ideal scoring system for your needs.