MLC 4.0 Laminating Line

Laminating and feeding in one process: The MLC 4.0 Laminating Line feeds a continuous dough band directly into your make-up line. Accessories like the dough band former, fat pump and calibrator make this machine your best choice for laminating dough.

RONDO MLC 4.0 U Laminating Line

MLC 4.0 Laminating Line

Benefits

Strengths of the MLC 4.0 Laminating Line

RONDO Teigblock

Versatility redefined

  • Ideal for puff pastry, Danish dough and croissant dough
  • Forms precise dough bands from dough blocks
  • Turns dough and fat into laminated dough bands with the help of a fat pump
RONDO MLC 4.0 Teigbandformer

Tailor made for your success

  • Can be combined with numerous accessories
  • Dough band formers, cross rollers, a fat pump, RONDO dusters and much more
  • Up to three calibrators
RONDO MLC 4.0 Satellitenkopf

Precise and uniform dough band

  • High-quality, weight-accurate baked goods thanks to a perfect, continuous dough band
  • Achieves a dough band thickness of at least 1 mm
RONDO Starline Touchscreen

Fully integrated, completely intuitive

  • Recipe linking right along the line: central management system enables fast changeovers
  • Touchscreen with RCC: intuitive to operate, even for semi-skilled personnel
RONDO MLC 4.0 Hygiene

Hygiene made easy

  • Sophisticated hygienic design
  • Smooth surfaces, stainless steel construction
  • Compliant with hygiene standard UL Sanitation
Key features

MLC 4.0 Laminating Line, Smartline, Starline

Producing chocolate rolls

Look in detail at all the process steps involved in the automated production of chocolate rolls:
- Trimming and laminating on the MLC 4.0 Laminating Line
- Sheeting on the Smartline
- Length cutting, trimming and make up on the Starline.

15 – 20 kg

heavy dough blocks

Even large, heavy dough blocks – evenly proofed, cold or very hard ones – can be processed without any problems.

600 – 800 kg

Dough per hour

Make-up lines or croissant machines can be fed with up to 800 kilograms of dough per hour.

Frequently asked questions about laminating lines

What is important to consider when producing laminated dough?

It is essential that the dough and the butter or margarine are at the right temperature when producing laminated dough bands. The dough must be allowed to rest after kneading, so that the resulting tension is released from the dough. At the same time, it is cooled down to 10 – 12 degrees Celsius so that the next production stage can begin. The temperature and consistency of the processed fat must also match that of the dough in order to achieve optimum results.

Flawless laminated doughs are produced with bakery machines from RONDO. A dough sheeter is used to sheet and laminate the dough. Larger plants have the option of using laminating lines, where the dough band is fed with a fat band from a fat pump before undergoing further processing.

What are the ideal conditions for producing laminated dough?

Making the perfect laminated dough involves a number of specific details. After kneading, the dough needs to be chilled for further processing. It is important to ensure a homogeneous cooling process, which works best with small portions of dough. A typical mistake made when producing laminated dough is carrying out the cooling process with excessively large pieces of dough or indeed doing it in the dough basin itself. This results in an uneven temperature distribution, which causes tension in the dough.

The temperature is also important for the subsequent lamination process, regardless of whether this is done by hand or using a laminating line. The temperature of the dough and the fat must be compatible. If the fat is softer than the dough, it will be pressed into the dough too much. If the fat is harder than the dough, cracks will appear in the dough and fat band. The room temperature in the production area is crucial in this respect. As butter has a low melting point, high ambient temperatures can quickly lead to a loss of quality in laminated doughs.

Sales contact

Have we piqued your interest?

Get in touch with us. We would be happy to advise you on which solution best suits your needs.

Your local RONDO contact person   United States

Peter Spinelli

President & General Manager RONDO North America

Baked goods

Ideal for these baked goods

With the MLC 4.0 Laminating Line, you can produce a wide range of baked goods and pastries, including the following products:

 

Service contact

RONDO Service & Support

RONDO keeps your production line up and running – with regular inspections and servicing, where necessary carrying out repairs and fitting replacement service kits.

Your local RONDO service partner United States

John Latshaw

Director of After Sales

Technical data

Technical data

MLC 4.0 L-Laminating Line

Possible number of fat layers up to 10
Recommended operating time 24 h / 7 days a week
Dough band thickness Min. 1 mm (with 3 calibrators)
Conveyor belt width 700 mm
Roller gap 0.5 – 30 mm
Satellite diameter 400 mm
Sheeting speed < up to 12 m/min
Space requirement 8000 × 6900 mm

MLC 4.0 U/Z-Laminating Line

Possible number of fat layers up to 100
recommended operating time 24 h / 7 days a year
Dough band thickness Min. 1 mm (with 3 calibrators)
Conveyor belt width 700 mm
Roller gap 0.5 – 30 mm
Satellite diameter 400 mm
Sheeting speed < up to 12 m/min
Space requirement 8000 × 7200 mm

Possible additional functions (both lines)

- remote maintenance
- cross-machine program management with master function

Further information

RONDO MLC 4.0 - Laminating, feeding and making up

Accessories

Accessories

With RONDO accessories, you can adapt the MLC 4.0 Laminating Line to suit your specific needs.

RONDO MLC 4.0 Fettpumpe

Fat pump

The fat pump allows the RONDO MLC 4.0 to be fed automatically with a continuous fat band.
Supplementary machines

Supplementary machines

These machines are the perfect match for the MLC 4.0 Laminating Line. You can use them to automate additional steps in your production process.