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Suitable for many common dough types, such as wheat and wheat/ rye doughs with a low percentage of rye. fully automatic proofing/ resting of the dough pieces between rounder and long moulder. Via a photocell controlled infeed system, the rounded dough pieces are dropped into the proofer cups one by one, while the proofer runs intermittent (100% filling) or continuous by a step belt infeed system.