AUTOMATIC PRODUCTION LINE
FOR THE MANUFACTURE
OF GRISSINI

AUTOMATIC DOUGH FEEDING SYSTEM

The conveyor system feeds the dough into an intermediate hopper and ensures it is fed evenly into the extruder hopper to produce a dough sheet of consistent quality.

SCREW EXTRUDER

Forms a dough strip whilst preserving the dough structure as much as possible, thanks to low-speed feed and discharge screws with a low taper, which minimises the additional pressure exerted on the dough.

MULTIROLLER

Rolls out the dough sheet to the specified thickness whilst applying minimal pressure, thereby preserving the dough’s structure to ensure a high-quality end product.

FORMING DOUGH STRANDS

Multi-head forming units ensure that dough strands of a specified diameter are produced and evenly distributed across the width of the conveyor.

GUILLOTINE

This pneumatically operated guillotine cuts dough strands to a specified length, with remote size adjustment.

TUNNEL OVEN

A conveyor-belt tunnel oven with a mesh floor and multiple temperature zones provides the ideal conditions for baking grissini.

COOLING OF THE FINISHED PRODUCT

After baking, grissini and taralli are cooled to packaging temperature on conveyors with natural or forced cooling.

The line is designed to enable the production of Italian taralli.
To this end, an optional taralli forming unit is installed downstream of the dough strand forming unit, into which the dough strands are fed.

The taralli forming unit shapes the strands into the required form, after which a knife cuts off a row of pieces, which are then placed on the conveyor belt.