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sao tome and principe Laminated Puff Pastry Production Line
Product Description
INDUSTRY APPLICATIONS
1. The secret to high-quality pastries and croissants comes from the lamination process. The laminating process can also be used to produce bread. Traditional lamination involves sheeting the dough and adding a continuous layer of fat that is folded into the dough sheet, repeatedly laminating and sheeting the folded dough sheet.
2. We aim to produce a variety of laminated doughs for medium to industrial bakeries. Each production line is tailor-made using standard components. This flexibility allows for multiple configurations, from feeders to fully automated laminators, to produce the capacity you need.
3. During the lamination process, the dough and fat layers are crucial to the baked structure of the final product. In a co-development relationship with you, we translate your requirements into tailor-made lamination solutions, thus offering a range of automation options adapted to your needs.
Develop different roller width plans based on dough type and required dough weight.
The stacking device can stack an appropriate number of layers according to user needs.
The oil supply device converts scattered fatty oil into continuous flakes of fat.
Cold storage for better dough workability, resulting in the highest consistent laminated dough quality
Get consistent, high-quality dough sheets (width and thickness).
The folding mechanism can wrap the continuous fat slices in the dough.
FINISHED PRODUCT EFFECT
Focus On Baking Pastry Smart Devices