What are the proper pressure board settings for the best bread production?
The pressure board should be set only tight enough to get proper moulding. Normally, the best bread can be produced by having the feed end of the pressure board slightly closer to the conveyor than the discharge end, or at least no higher than the discharge end. The guides at the discharge end should be the same distance apart as the width of the bottom of the baking pan in which the dough will be deposited.
