Sheeting and laminating: Watch this space!
Dough folding, dough rolling and, most importantly, dough separating: the quality of several product ranges relies on perfect, consistent laminating and sheeting.
Tag: Laminating
Laminating technology: the right angle
An entire fleet of iconic crackers built its consumer base on their open, flaky texture, which is produced by layering the dough. Reading Bakery Systems designed a new, 90-degree technology concept for the laminators manufacturing this dough.
Competence for gluten-free doughs
When a machine manufacturer such as FRITSCH and a fiber specialist such as JRS cooperate on application tests for gluten-free doughs or, more precisely, gluten-free croissants, this creates added value.
From past perfect to future simple
The beginnings of pinsa making go all the way back to the Roman Empire. A fresh new take on the Roman pinsa is now rising to the top among consumer favorites.
bbi-2023-01-From Europe, with grain
Bread has been seeing a return among consumers’ favorites lately. The main obstacles in the way of further market growth
AMF: The sky is the limit for cakes
For the production of cakes and pies, AMF Bakery Systems provides a modular system developed by AMF Tromp, which includes an AMF Den Boer tunnel oven. In this structure, automated lines can be customized for various needs and capacities.
bbi-2022-01-All the means to a laminated end
From viennoiserie to Danish pastry, and any number of hybrid, new creations, laminated dough is the path to the sought-after
All the means to a laminated end (Rademaker)
From viennoiserie to Danish pastry, and any number of hybrid, new creations, laminated dough is the path to the sought-after
All the means to a laminated end: FRITSCH
From viennoiserie to Danish pastry, and any number of hybrid, new creations, laminated dough is the path to the sought-after airy, light layers.
All the means to a laminated end: RONDO
Precision and consistency are required to turn blocks of dough into thin, delicate sheets. The big challenge lies in the correct distribution of the dough reduction steps while avoiding any unwanted tension in the dough. Inconsistencies in the reduction steps will significantly impact the structure of the final product.
Rademaker: The best means to all ends
Different types of products made with laminated dough have their own process requirements to achieve the desired characteristics. Flexible equipment is needed.
Laminating for a wide range of applications
The bakery plant manufacturer FRITSCH has redesigned the LAMINATOR 300. The sheeting line is even more flexible and gentle in dough treatment.
