- True no-stress sheeting technology maintains the exact cell structure developed in mixing
- Used for ciabatta, donuts, pizza crusts and more
- Available in widths up to 24″
Dough sheet forming and mixing are the most critical processes for internal cell structure. A wide variety of formers ensure Moline sheeting systems can produce your product, whether it is open cell structures like ciabatta or closed grain breads and tortillas. Our modular dough formers allow for multiple formers to be used on the same system for wide product varieties.