Laminating and layering
The experience and expertise gained throughout the years
LAYERING
Your product requirements and the desired manufacturing process determine which type of fat should be used: butter, margarine, shortening, low-trans or non-trans margarine. To achieve the highest quality dough layers, it may be necessary to cool and/or rest the dough sheets in a cooling and/or resting cabinet. Within the dough laminating process, the layers of dough and fat are essential for the baking structure of the final product. In a co-development relationship with you, we translate your requirements into a tailor-made laminating solution and thus offer a range of industrial croissant and pastry make-up lines to shape the dough in any product desired. The laminating technology (without fat folding) can also be applied in the Rademaker industrial Bread lines, industrial Pizza Base lines and industrial Flatbread lines.
LAMINATING METHODS
horizontal laminating method
LAPMETHODE
cUTTING AND STACKING
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Our
Laminators
Rademaker has 2 laminators suitable for processing dough from 250 kg up to 10,000 kg per hour.
Radini
- Suitable for various types of dough
- From 250 kg to 1,000 kg of dough per hour
- Up to 24 layers
- Working width :600 of 800 mm
- No risk of fat extraction
- Suitable for various types of dough
- From 500 kg to 10,000 kg of dough per hour
- Up to 512 layers
- Working width: 600, 800, 1,000, and 1,200 mm
- No risk of fat extraction
