Laminating and Sheeting: Layer by Layer

Obtaining a sheet of dough that’s consistently within the desired characteristics can be challenging and is essential for a wide range of bakery and pastry products. That’s where high-end equipment for laminating and sheeting dough comes in.

Flexibility is a must to enable lines to produce a diverse range of laminated dough. At Rademaker, laminators are tailor-made using standard components. Mind-sized to industrial bakeries can choose from a wide variety of configurations in different shapes, from a block processor to a fully automated laminator, with working widths varying from 600 – 1,600 mm, and resulting in the required capacity. “Thanks to this flexibility, the line can be optimally configured to meet the customer’s specific application, resulting in the best possible production efficiency,” Henri in‘t Veld, manager Product Management, Rademaker, tells us.

Customization requires flexible laminating technology. AMF Tromp points out that their “standard sheeting and laminating systems are engineered with flexibility in mind. This ensures the equipment fits into the available space as well as providing production capabilities for the products the customer is making today while providing flexibility to produce the products of tomorrow,” Hans Besems, executive product manager, also shares.

A sheeting and laminating line is a good way to produce a large variety of products on one line. From round to angular products, small buns up to breads, the weight range is endless with only one dough sheeting line. “Nowadays, virtually any product is possible on one line – from a Ciabatta, dinner roll, over stamped buns, breads up to pastry,” Richard Breeswine, president & CEO of Koenig Bakery Systems USA tells us. Once the products, processes and capacities are clearly established, the design of the sheeting line can be customized.

RONDO also weighs in on what improvements are ahead for sheeters and laminators: “Future innovations will focus on assisting systems which will support operators making the right adjustments when the equipment is in production.

Other innovations will focus on the further reduction of process flour and flexibility of the dough band former,” Coen Nikkels tells us on behalf of the company.

You can read the rest of this article in your complimentary e-copy of the March-April Issue of European Baker & Biscuit magazine, which you can access by clicking here.

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