Forming of a layered structure is made by cross-laying machines. The number and design of machines depend on the required number of layers. After each stage the multiroller performs a delicate rolling of the puff pastry ribbon.
Getting a layered dough ribbon is possible by laying of either the continuous dough as an “envelope” or guillotine-cut dough pieces of set length.
On our equipment it is possible to obtain puff pastry with the number of layers up to 288.