Croissant Production Line

Function: The dough divided small dough blocks of predetermined weight through a hydraulic device.

Function:Each croissant weight is the key first step. The hydraulic system has stable pressure, neat segmentation, and does not damage the gluten.

Function: The folded and crushed multiple times with flat dough and sliced butter (usually requiring prior preparation).

Craftsmanship:A "triple fold" or "quadruple fold" is completed multiple times, creating hundreds of alternating layers of dough and butter in the dough.

Fully automatic:The machine automatically completes rolling and folding, replacing the heavy and technically demanding manual operation,the stability and high efficiency of the pastry effect.

Function: Automatically roll the triangular surface from the bottom edge upwards into the classic horn shape.

Function:Standardization:The number of rolled layers and compactness of each croissant are consistent.

High efficiency: The speed is much faster than manual rolling.

Protection level: Gentle mechanical action can better protect the butter layer in the dough, avoiding melting due to hand temperature.

Function: Bake the fermented croissants to maturity, forming a golden crispy outer skin and honeycomb like internal structure.

Hot air rotation ": The furnace is equipped with a fan to force the circulation of hot air, ensuring uniform temperature at all positions inside the furnace,the color and maturity of each plate of croissants are the same.

Rotation: The grill slowly rotates inside the oven, further eliminating the dead corners of temperature differences inside the oven.

Electric heating type:stable heating, precise temperature control, clean environment, no need to deal with gas pipelines.

Capacity of "32 plates": matching the capacity of the fermentation tank,achieve continuous operation of whole fermentation and whole baking.