THE SECRET OF QUALITY PASTRIES AND LAMINATED PRODUCTS
Close your eyes and visualize a little bakery. Smell the delicious aroma of croissants and refined pastries. Wouldn’t you like to produce such delicacies?
The secret of quality pastry and croissants originates in the lamination process. Lamination consists of sheeting the dough and adding a continuous fat layer that is folded into the dough sheet. The folded dough sheet is repeatedly laminated and sheeted to build up the required number of dough and fat layers. We use our experience in sheeting technology to develop an innovative, stress-free dough sheeting and handling processes, capable of handling a broad range of doughs, butter and fat types.