Calibrating unit
The calibrating unit joins the reeled dough sheets to form one continuous, low-tension dough sheet that you can feed to a pastry line or croissant machine.
The individual dough sheets are joined automatically; seams are barely visible. This creates a continuous, low-tension dough sheet and leads to a minimum of waste.
The conveyor belt can be dusted with flour, preventing the dough from sticking. Making the products is considerably easier.