Micro perforation

The decisive millimetre.

 

We questioned why perforated trays have to have a hole diameter of 3 mm. Then we made them smaller and invented a new product: the MicroPerforationTray.

And the Advantage.

Absolute Customer Orientation.

Of course we do not invent any product for the product’s sake. But the perforated tray used so far had a clear disadvantage. Bread rolls developped "mushrooms" inside the holes of the tray.

On trays with 3 mm holes the bread rolls "stick" to the tray by dough mushrooms.

On the new MicroPerforation trays the bread rolls do not develop "dough mushrooms" and the bottom of the bread rolls is smooth.

The development which has been called "sticking" by many bakers has a purely mechanical cause. The dough is pressed inside the holes and develops a "dough mushroom" on the bottom of the tray. During baking this is hardened and the bread roll remains joined with the tray.

And this problem has been solved with our micro perforation. And we are a bit proud of this.