Croissant line
Capacity: 6-8tons/24h
1. On the infeed of the croissant machine strips are cut to the required width and transported to the croissant cutter.
2. The strips of dough are cut into triangles by means of a rotary cutter.
3. After the triangles are cut and deposited, they are turned at 90 degrees such that base is correctly positioned.
4. An aligning unit controls the correct position of the triangles before the final moulding.
5. Rolling by means of belts, by means of cords or a pressing board.
Cut dough strips - strips of dough cut into triangles by means of a rotary cutter- turned at 90 degrees – aligning and control the correct position of the triangles-Rolling by means of belts, by means of cords or a pressing board.
Biscuit Production Line
