AMF Bakery Systems Spotlights High‑Volume Viennoiserie at iba 2025
At iba 2025, AMF Bakery Systems will demonstrate how industrial bakeries can scale pastry and croissant output—up to 30 000 pieces per hour—while preserving artisanal quality and flexibility.
Modular Lines for Every Need
AMF’s configurable platforms link sheeting, laminating, cutting, forming and handling into a single, space‑efficient flow. Operators can switch between straight or curved croissants, Danish pastries and filled specialties on the fly—minimizing downtime and manual intervention.
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High‑speed throughput: Up to 30 000 croissants per hour in a compact footprint.
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Stress‑free dough handling: Gentle processing preserves laminated‑dough layers for consistent volume and texture.
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Flexible formats: Rapid changeovers between shapes, sizes and fillings without oil‑knife adjustments.
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Seamless integration: Custom layouts tie in AMF’s sheeters, laminators, forming lines and handling conveyors.
Precision Laminating with Tromp Lines
At the heart of AMF’s solution is the Tromp Laminating Line, offering exact control over dough/fat placement, fold count and final thickness. It pairs with:
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Tromp SF Stress‑Free Sheeting for minimal dough stress and uniform layers.
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Tromp EX Extrusion Sheeting to guarantee consistent sheet thickness batch‑to‑batch.
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Tromp Side Injector for precise filling of creams, chocolates or fruit pastes.
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Tromp Egg & Glaze Wash Roller and Yolk Sprayer for flawless, even finishes.
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Tromp Waterfall Applicator to distribute seeds, sugar or decorative toppings uniformly.
Efficiency Gains Beyond Volume
AMF’s systems also cut labor and changeover times, simplify cleaning and employ real‑time sensors to monitor dough quality and bake consistency—delivering predictable uptime and reduced waste.
Visit AMF Bakery Systems at iba 2025 to explore turnkey viennoiserie lines that combine industrial speed with handcrafted appearance and taste.