Flexible pastry dough laminating line

• LINE INTRODUCTION

Laminated dough blocks are produced on this stand-alone line. Compact design makes the line flexible enough for producing dough blocks for puff pastry, Danish pastry, croissants, palmier, ect. 

The ratio of butter/ margarine and the dough can be adjusted as demand; 

This line is with automatic layer control system and compared with manual dough sheeter, it can save work labor cost, improve the production capacity and get much more stable quality of final product. 

• WORKING WIDTH OPTION

Output dough width

600mm

800mm

1000mm

1300mm...

• PROCESSING 

Dough mixer / dough kneading machine prepared the needed dough; Then the dough will be transported into the hopper of dough extruder of the line by dough elevator or bowl lifter automatically and a continous dough band will be output. After first thickness reduction station/ satellite reduce the dough thickness properly, fat pump will discharge a continous butter /magarine band and be wrapped into the dough. Through folding/laminator, thickness reducing and cutting, finally manually taking it for shaping or for freezing.