We offer you our new Italian basic line for whole grain crispbread production. Use seeds, nuts, and bran with binding syrup for the production of healthy crispbread. It can also be gluten-free bread. For complete readiness of the product you can use dehydration, UV drying, or conventional oven baking. On this line, you can produce a lot of types of kozinaki/brittle. Line capacity: up to 100 kg/hour.