Benier Pão Francês line

Everything a master baker needs

To achieve the desired round, crispy buns with their creamy soft crumb the dough needs to be handled gently. Where most companies need to laminate the Pão Francês dough, this is not necessary with the DrieM soft dough infeed and the stress-free handling of the dough by the DrieM dough make up line.
The perfect Pão Francês can be made with this compact, robust and accessible line.

  • Dough friendly process
  • A higher percentage of water can be added to the dough
  • No laminating necessary
  • High and constant quality
  • Robust, industrial construction
  • Easy to access
  • Easy to operate
  • Easy to clean and maintain

Authentic Pão Francês on industrial scale, as if they are made by hand


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