At Infrabaker International, the focus lies on using 100% electrical infrared radiation as its main heating source. With its latest development, Infrabaker International combines the unique properties of 100% electrical infrared radiation with the integration of a stone belt into its full continuous
Like no other material, stone has the capacity of absorbing and holding on to heat, transferring it to those specific dough products that benefit from high heat impulses.
More so, the stone will longer preserve its heat and will radiate a constant heat for a longer period of baking time.
The Infrabaker stone belt ensures a better oven spring, a more evenly and consistent browning process, a faster and superior rise in bread where it matters and a crispier and cruncher crust.
Intensive testing has shown remarkable results for the processing of particular bread doughs, pizza, flammkuchen, flat breads (pita, tortilla, focaccia, naan, …).
Infrabaker international will be introducing its first stone-belt prototype during the iba fair, along with its smallest full production machine equipped with a standard steel belt.
The Infrabaker team will be present in Hall a2 / Booth 446
More on www.infrabaker.com
