Fully automatic baguette production line

Baguette is a classic representative of French bread and originated in France in the 19th century. Its name "Baguette" means "long stick" in French, vividly describing the elongated shape of this bread. The outside of the baguette is crispy and has a slight burnt aroma, which is due to the thin layer of burnt skin formed during the baking process. The inside is soft and elastic, showing the unique hollow structure of bread. This structure makes the baguette feel light and airy in the mouth. The flavor of the baguette is simple and pure, highlighting the natural aroma of flour and yeast, as well as the complex flavors produced during the baking process.