BakeItaly
Pressa Bake Italy

MRC PRESSES

THE MRC SERIES BY BAKE ITALY

How the press works

Ingredienti

Prepare your ingredients

The first step is to add a little bit of drinkable water to the cereals (the quantity of water may vary depending by the cereals used but it is always a very small percentage). Let them soak for at least 30 minutes, until they are perfecly moistened and then put them in the machine’s feeding group.

Caricamento pressa

Loading

The press must be switched on. Once it reaches the correct temperature the press will automatically load the requested quantity of grains in the mould, based on the set recipe.

Pressione pressa

Heat and pressure

High pressure is generated thanks to the hydraulic system; pressure and heat are the keys for starch gelatinization and expansion process. The cereals transform.

Espansione pressa

Expansion

The hydraulic pump reduces the pressure, the moulds give space to the cereals that instantly expand inside the shape, thus forming the actual rice cake.

Apertura pressa

Opening

When the moulds open the moisten inside the grain, which has turned into steam, is released.

Espulsione pressa

Release

The rice cake is then ejected from the machine through the designated slide, while fresh grains are loaded in the mould, ready for a new cycle.

My favourite shape is a…

Each MRC press has its own mould not changeable.
Choose the shape that best represents your personality, from the classical to the more fanciful ones, and create your own recipe. Consider also the dimensions or the hourly production capacity.

Stampo Orsetto

MRC8/BE

“BEAR”

Stampo cuore

MRC6/H

“HEART”

Stampo triangolo

MRC4/T

“TRIANGLE”

Stampo tondo

MRC1/90C

“ROUND”
Stampo tondo

MRC6/45C

“SMALL CIRCLE”

Stampo quadrato

MRC1/Q

“SQUARE”

Stampo rettangolo

MRC3/R

“RECTANGULAR”

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