• Soft-center biscuit
• Dimension diameter 45-50 mm H= 10 mm
• Weight of row dough 11 – 13,5 g
• Weight of baked dough 10-12 g
• Rows on 1000 mm oven width 15
• Rows on 1200 mm oven width 20
• Rows on 1500 mm oven width 25
• Longitudinal pitch into oven 60-65 mm
• Baking time 10-15 min
• Specific production 15 kg/h m2
• Production up to 600 - 900 kg/h
• Cooling 1,5 time oven lenght
• Partially stacked