FOOD PROCESSING BAKERY EQUIPMENT

A baguette is "a long thin loaf of French bread" that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust.
A standard baguette has a diameter of about 5 or 6 centimetres (2 or 2⅓ in) and a usual length of about 65 centimeters (26 in), although a baguette can be up to a metre (40 in) long.

http://en.wikipedia.org/wiki/Baguette