Industrial dough laminator for croissants and pastries
Producing high-quality croissants and pastries requires precise lamination of dough and fat to achieve a light, crispy texture and proper volume. Traditional methods can be inconsistent and labor-intensive, making automation a beneficial solution for efficient production.
Achieve consistent dough lamination
The Radini Laminator by Rademaker is designed to create multiple layers of fat and dough, essential for producing high-quality pastries and croissants. It features an intuitive interface, making it easy to operate, and offers a variety of configurations to meet specific production needs. The Radini Laminator provides automated or semi-automated operation, ensuring a consistent and uniform dough sheet. Working widths are available in 600 or 800 mm, with capacities ranging from 250 to 1,000 kg of dough per hour. The system includes a pre-sheeting process for consistent dough width and height, precise fat application using the Radini Fat Pump, and two laminating methods: horizontal laminating and cutting and stacking. The laminator is ideal for bakeries looking for a scalable solution with a small footprint.
Benefits
- Automated or semi-automated for reduced labor
- Consistent and uniform dough sheets
- Scalable production with modular configurations
- Small footprint suitable for various bakery layouts
- User-friendly interface for easy operation