Laminated base

The extruded dough sheet is laminated in 1 or 2 steps giving the dough a different type of crust. After lamination the sheet is reduced by means of rollers and gauging stations. 

Once the required dough sheet has been generated, the make-up line with cutting stations provides for a wide range of sizes and types of products (round, oval, rectangular, etc.). The products will be positioned in baking trays, foils or directly to the proofer/oven

pizza  

   

Tromp Bakery Equipment
Edisonweg 50
4207 HG Gorinchem
The Netherlands
P +31(0)183 626252
E
Member of the Tromp Group <span>Tromp Group</span> Markel Bakery Group