Controlled dough feeding Prepared dough is transferred into the hopper via a lifting system, with feeding volume designed to match line capacity, ensuring continuous production without interruption.

Low-stress dough sheet forming A low-pressure sheeting process controls dough width and thickness while preserving gluten structure, helping maintain dough softness and stability.

Dough resting and cooling The dough sheet passes through a controlled cooling and resting system, stabilizing dough condition and preventing drying or cracking.

Butter distribution and lamination A high-precision butter pump evenly distributes fat across the dough sheet, followed by folding to form layered structure with controlled thickness and width.

Folding system A cutting and folding process ensures even distribution of fat layers, with customizable folding levels based on product requirements.

Thickness and width control The sheeting system allows precise adjustment of dough thickness and width, with machine widths available from 680 to 1280mm.

Triangle cutting Croissant dough is cut into triangles based on product size and weight, with non-stick coating and tracking cutting to ensure consistent shape and size.

Rolling system A chain-driven rolling system forms croissants with uniform shape and tight structure, ensuring consistent appearance across production.