The secret to obtain a high-quality baguette is a well-ventilated baking with high steam injection, opening the valve towards the end of the process to dry the product. This is the way to give the baguette its typical crunchy crust and soft crumb.

Rotating rack oven Elicott

Thanks to its convection baking and powerful steam generator, our rotating rack oven Elicott is the ideal solution for products baked inside their tray such as the baguette.