Wet dough above roughly 70% hydration needs low-stress dividing and gentle transfer — aggressive mechanical pressure damages gas structure and open crumb. Grosmac configures ciabatta and rustic bread equipment from Spain.
Best for ciabatta and rustic bread
Protect open crumb structure while controlling portions and tray placement.
Less manual handling
Automation helps reduce deformation and variability in sticky dough.
Configured to your dough
Hydration, fermentation, output and space define the recommended setup.
Share hydration and product
Tell us hydration range, dough rest, target shape and daily production.
Review line handling
We check dividing, cutting, resting and panning needs before proposing equipment.
Quote the right configuration
You receive a route based on the dough, not a generic catalogue answer.
29
Countries with documented installations
2-year
Warranty on all components
7–15 days
Typical lead time for dividers
48h
Typical technical response
Grosmac Technical Center
Test your dough on real Grosmac lines
Visit our workshop on the Mediterranean coast near Valencia, or send dough samples before you commit to a complete line.
Made in Spain
Engineering, assembly and export from one workshop near Valencia.
Worldwide projects
Lines commissioned across Europe, Americas, Africa and Asia.
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Related solutions
High hydration processing guide
Technical guide: low-stress dividing, transfer and panning for wet dough.
Ciabatta production line
Go deeper into ciabatta and automatic panning projects.
Artisan bakery equipment
Gourmet and long-fermentation bread routes.
Request a technical quote
Send hydration, output and destination.
Frequent technical questions
Why is high hydration dough harder to automate?
It is stickier and easier to damage, so dividing and transfer need to be gentle and configured to the actual product.
Can automatic panning be added?
Yes, depending on tray format, product shape and required output.
Can I test my dough before ordering?
Yes. Send samples or arrange a trial at our workshop near Valencia so dividing and panning are validated with your recipe.
Planning a high hydration dough line?
Send hydration, fermentation time and hourly output — our engineers will map dividing, transfer and panning to your recipe.