laminating and layering

When fat is folded into the dough and layers are created, you get the light and crispy taste that croissants are famous for and that earns pastries their reputation. The development of dough laminators is a core activity of Rademaker. The experience and expertise gained throughout the years is what makes us the global market leader in dough laminating processes. Our know-how is put to use when we develop the industrial production equipment that meet and exceed our customers’ requirements worldwide. Whether it is a bended croissant, a swirl, maple pecan or any other pastry you want to produce, we will apply our dough and laminating know-how to benefit you.

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

We have developed three different laminating methods. Depending on your type of dough and required capacities, we will use the matching laminating method.

horizontal laminating method

The belt with the dough sheet moves back and forth above the next conveying belt, this is an asymmetric lamination system. Suitable for soft dough and no restrictions regarding laminating width.

lapping method

The dough sheet runs vertically between a guiding systems that moves back and forth. This symmetric lamination method is unsuitable for soft dough and has a maximum lamination width of 600 mm.

cutting and stacking

A guillotine cuts the dough sheet into regular rectangular sheets which are then stacked on top of each other. This flexible symmetric system lays even and uneven layers. Suitable for soft doughs and no restrictions regarding laminating width.

Interested in the Sigma dough Laminator? Contact our sales team: +31 (0)345 543 543.