An early stage in production, the sheeting of the dough band has an enormous effect on the quality and flavour of your bakery products and, consequently, on the success of your business. Every dough has properties of its own. For soft, doughs with high water content, for example, the unique pore structure and the flavourings are important – laminated doughs, by contrast, have to retain their layers of fat.
We have been building machines for sheeting dough for 65 years and more. Our expertise and our wealth of experience are embodied in every unique feeding installation we build. Find out for yourself.
The combination of RONDO MLC and Smartline makes for a highly versatile, universal solution. Use it to produce all dough bands, laminated and non-laminated, and feed your make-up line.
Laminating and gentle sheeting of all types of dough
Fully automatic laminating, sheeting and feeding