Products & Processes
Laminated products
Laminated products are precision work: lamination, fat layers, dough temperature and proofing decide volume, flakiness and bite. Small deviations are immediately visible in the finished product — and cost scrap.
What matters
Consistent lamination, exact temperature and refrigeration control across the whole line, gentle handling of the delicate doughs through to forming. Volume and flakiness have to stay reproducible across millions of pieces.
What the equipment has to deliver
The line follows the product — nothing off the shelf. We engineer sheeting, laminating and cutting technology, refrigeration and proofing as a custom fit for your recipe and your volumes. Process reliability comes first; from it follows the efficiency that earns the product its money.
Operator level & building
At the line, what counts is access for changeover and cleaning and safe operating routines at low temperatures. In the building we plan routes, climate zones and material flow so that cold chains, hygiene and efficiency fit together from the start.
Fresh & frozen
Bake-off fresh goods or frozen blanks with proof retarding and blast freezing — we plan both line concepts and the refrigeration behind them, energy-efficiently.
Our edge
Engineered manufacturer-independent — and supported through Start of Production: we run the line in until volume and flakiness after bake-off are exactly right, not just until the power is on.
References
Realized production plants for laminated products. We are happy to discuss details in person — within the non-disclosure agreements we have with our clients.
Let's talk about your product.
30 minutes about your project — no obligation, in full confidence. Whatever baked good you want to produce: we know the process behind it.