Pastry Production Line
Dough Feeding section
By utilizing “STRESS FREE” technology, the dough fed into this machine is discharged continuously at a constant width and thickness without being damaged.
Dough Sheeting section
The Cross Roller and STRESS FREE Stretcher adjust the width and thickness of the dough sheet. The dough sheet is formed to best suit the specifications of the product being produced.
Roll-in section
The dough is rolled into a sheet, fat is dispensed uniformly into the center of the dough, and the dough at both ends is folded such that it covers the fat.
Laminating section
The rolled-in dough is then folded over and over to form layered dough suitable for pies and Danishes.
Forming Section
A variety of forming options can be combined to automatically form croissants, Danishes, pies, and many other products.
Manufacturable Foods
Features
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Automated Roll-in Process for Fat
The dough is rolled out in a thin sheet-like shape, and fat is dispensed uniformly from the fat pump into the center of the dough. The dough at both ends is then folded in such a way as to enclose the fat, and rolled-in dough containing fat is continuously formed.
Uniform fat layers can be obtained
Uniformity of rolled-in fat layers is the key to produce high quality Danish Pastry and Puff Pastry. Being STRESS FREE, Pastry Production Line can produce laminated products with uniform and beautiful fat layers.
A plethora of forming functions and forming options can be used to produce a range of products.
By combining many shaping attachments, it automatically forms the dough sheet that is stretched to the final thickness, into various shapes of products such as Croissant, Danish Pastry, Paff Pastry.
