T response to the popularity of French baguettes, chiabata was created in 1982 by a baker in Adria, Italy. The ingredients of tsiapota include a soft, liquid dough made from high-gluten flour. The high moisture content requires a specific production process, with machines separating the dough. With a minimum level of manning, this industrial baking line offers baking quality, reliability and efficiency and meets the highest global standards.
Final maturation stop
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