Versatile pastry dough laminating line with customizable capacity

• Line Introduction

Our versatile pastry dough laminating line is designed to produce a wide range of high-quality laminated products, including croissants, Danish pastries, puff pastry sheets, palmiers, and more. With precise lamination technology, the line ensures consistent layer formation and uniform dough thickness, delivering perfect texture and taste every time. Its modular design allows easy customization for different product sizes, butter-to-dough ratios, and production capacities, making it an ideal solution for both large bakeries and industrial food manufacturers.

• Line Workflow

1.Dough Mixing

Combine flour, water, yeast, sugar, salt, and other ingredients to form dough. Ensure the dough is well developed with the proper gluten structure.

2.Initial Sheeting

Feed the dough into the initial sheeter to form a uniform dough sheet, preparing it for lamination.

3.Butter / Fat Insertion

Evenly layer butter or margarine onto the dough sheet, then fold the dough to enclose the fat.

4.Multi-Pass Lamination

Repeated folding and sheeting create multiple layers of dough and fat. The number of layers and sheet thickness can be adjusted as required.

5.Intermediate Cooling / Resting

Allow the dough sheet to rest in a low-temperature environment to prevent fat melting and maintain layer definition.

6.Final Sheeting

Reduce the dough sheet to the target thickness, ensuring consistent dimensions.

7.Cutting & Forming

Cut the sheet into desired shapes (triangles, strips, squares, etc.). Shape into croissants, fold into Danish styles, or cut into puff pastry sheets.

8.Downstream Processing (Proofing / Baking / Freezing)

The shaped products can be sent directly to proofing, baking, or quick-freezing, depending on production requirements.

• Line Highlight 

Multi-product capability

Precise lamination quality

Customizable configuration

Gentle dough handling

High automation

• Target Products

• Technical Parameters