Advantages of Oshikiri's New Method

Production time is shortened dramatically. As microwave heating is used, white
colored bread crumb is produced with high quality. Additional heating units are
installed if darker color is desired. Loss of the dough is minimized because of
sheeting production method by the DSF. Time and space are saved due to the
sheet dough. Better energy efficiency is achieved because pans are not used.
Much better sanitary production method than the method of electrode oven.
Texture of bread crumb can be adjusted very simply on the line, without changing
of dough formula and production process.

See More on Bread Crumb Line

---

For more information, contact sales@oshikiriusa.com