Continuous lamination

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During processing in plant bakeries, a uniform dough sheet is made by machine. For this, special dough sheeting installations with a dough extruder and a satellite head are used for a gentle reduction of the thickness of the dough as well as cross rollers to lower the dough tension.

The dough sheet is covered with a layer of butter or margarine shaped as a sheet of fat. Then a further dough sheet is put on top or the sheet of fat is folded into the dough.

For a gentle reduction of the thickness of the dough sheet/sheet of fat, satellite heads and cross rollers are used once again. With folding installations, which place the dough sheet/sheet of fat slightly offset on top of one another, the desired multiplication of the fat layers is obtained.
The number of fat layers can, corresponding to the requirements, vary due to the number of folds. The dough relaxation phases are controlled via the length of the dough sheet and the speed of the dough sheet. In addition to the low room temperature of 16 – 18° C, the dough sheet/sheet of fat can pass through defined cooling zones or maturing zones. Depending on the type of installation and the result desired, the dough sheet/sheet of fat is divided into sections after the first lamination and cooled for several hours. Subsequently, the sections of dough sheet/sheet of fat, matured in the refrigeration, are put onto the installation again and the second lamination takes place.