03 — Dough Processing
Where each millimetre matters.
Lamination is unforgiving. A sheeter that drifts half a millimetre across a pass gives you uneven lift, blown layers and inconsistent bake — so ours are built around a calibrated, repeatable roller gap.
The machines
Sheeting, and moulding.
Line context
Where this sits in the line.
Puff and pastry line
Mixing → Sheeting → Forming → Baking
Bread and rusk line
Mixing → Dividing → Rounding → Moulding → Baking → Slicing
Laminating puff, croissant or khari?
Tell us the product and sheet size and we will confirm which sheeter width fits your bench.