Pastry & laminated

Croissant, danish and laminated lines where fat layers and proof control decide the lift.

The line, stage by stage

5 models built for this product

Read it the way the floor runs — mixer first, packaging last.

01 · Mixing & dough handling

Horizontal and spiral mixers, trough systems and dough distribution that feed the whole line.

Meridian

A removable-bowl spiral mixer for bakeries running mixed product with tight dough-temperature windows.

02 · Makeup & forming

Dividing, rounding, moulding, sheeting and depositing for every dough rheology.

Lamina

Continuous laminating line for croissant, danish and puff pastry, with inline fat pumping.

03 · Proofing & fermentation

Intermediate and final proofers with tight humidity and temperature control.

Atmos

Zone-controlled final proofer holding temperature and humidity uniform across the full chamber.

04 · Baking & ovens

All baking & ovens →

Tunnel, rack and deck ovens engineered around your product mix and bake profile.

Hearthline

Single and double rack ovens for in-store bake-off and mid-volume artisan production.

05 · Packaging & finishing

Slicing, bagging, sealing, decorating and case packing at line speed.

Seampoint

Icing, drizzle and topping system for sweet goods, with recipe-driven patterns.

Other applications

Soft bread & buns Artisan & hearth Cake & sweet goods Pizza & flatbread

Send the product spec and target rate. We come back with a stage-by-stage layout, not a machine list.

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