The complete, standardized production line for croissants generally consists of the following facilities:
Flour Silo, Mixer, Conveyor belts, Lamination line, Forming facility, Croissant molder, Tunnel ovens, Packaging line
After mixing the croissant dough, it gets laminated by step-by-step rolling and turning-over which results in a consistent puff pastry band with the desired amount of layers.
Thereupon the batter gets stretched by roller dies, following is the molding process which gives the batter the classic croissant shape. Afterwards the croissants are placed on the conveyor belt of the tunnel oven, as soon as baked crispy they get equipped with the according filling and are prepared for packaging, transport and delivery.
The complete, standardized production line for croissants generally consists of the following facilities: Flour Silo, Mixer, Conveyor belts, Lamination line, Forming facility, Croissant...
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The complete, standardized production line for croissants generally consists of the following facilities:
Flour Silo, Mixer, Conveyor belts, Lamination line, Forming facility, Croissant molder, Tunnel ovens, Packaging line
After mixing the croissant dough, it gets laminated by step-by-step rolling and turning-over which results in a consistent puff pastry band with the desired amount of layers.
Thereupon the batter gets stretched by roller dies, following is the molding process which gives the batter the classic croissant shape. Afterwards the croissants are placed on the conveyor belt of the tunnel oven, as soon as baked crispy they get equipped with the according filling and are prepared for packaging, transport and delivery.
FRITSCH Lamination, Croissant & Pastry Line