PROCESSING TECHNOLOGY quality," said a German-based company. According to a representative, the company concentrates on the dough feeding systems to meet the needs of processors who are producing very wet or soft doughs. The company offers different varieties of feeding systems that feature straight transfers. "There are no drops or elevations when the dough passes through the gauging stations. Everything is on the same level, so there is no stretching of the dough. This is important for delicate doughs because it allows a more consistent feed," he said. The company's specialty bread lines also feature checkweighing stations for the dough соб Low-stress sheeting lines provide a great deal of flexibility. RADEMAKER and does not overwork or overdevelop the dough," said a company representative. The company also focuses on weight control for its systems. Scales can be fit into the system at any point from the entire dough sheet to individual lanes after inline cutting. "The main thing about artisan equipment is that the machinery really has to put out good aker 's f Dre ams ' / I - - - - '1 I Our Flour Helps Your Dreams Become Reality Call 1-800-538-7721 or visit www.ndmill.com For more information, see Page 137 ' i r. . -http://www.ndmill.com