up over fermentation. Following bulk fermentation we divide the dough. A baguette typically is scaled anywhere from 300g to 450g. We used a hydraulic divider to speed the process... Epsilon Tabletop DepositorOmega Touch DepositorOmega Plus Depositor Divider/Rounders Hand DividerSemi-Automatic Divider/RounderSemi-Automatic Divider/Rounder (Removable Head)Easy... Divider/RounderEasy Plus Divider/RounderFully-Automatic Divider/Rounder Ovens Electric Convection OvensElectric Deck Ovens Slicers Horizontal Table Top SlicerHinge Cut Table Top...