Production of various types of puff pastry: yeast, yeast-free, Danish
Production of yeast puff pastry without the use of a cooling tunnel
High quality puff pastry with the addition of a minimum amount of fat (up to 15%)
Modular design for easy adaptation of the line to the premises and existing production equipment
up to 1000 kg/hour
up to 8 kW
up to 288
High capacity of puff pastry production
Perfect layered structure with a uniform distribution of fat between the layers of dough
Remote control of the number of layers of produced dough
Convenient maintenance and cleaning equipment
Compliance with food safety equipment requirements, which is confirmed by the presence of a European CE certificate
It is possible to install an automatic fat supply system in the fat extruder bunker, which guarantees stable creation of the fat layer in the dough without constant control of the operator.
For the production of puff pastry as a semi-finished product, refrigeration units of various types can be installed at the exit of the line to freeze the dough.