The layering unit receives the dough sheet, which has been previously gauged, and cuts it into portions of predetermined length.

The unit lays each dough sheet onto the previous one up to a pre-established quantity.

Combined Rotary Cut and Rotary Moulder 

One of the key units which highlights the short footprint style of line is the combined rotary cutter and rotary moulder units, which are combined in a single machine. With this unit the baker can have the rotary moulder and the rotary cutter in a single unit, with a consequent reduction in the capital investment required and in the space occupied.

Depositor Machine

The depositor is placed directly over the steel band at the entrance of the oven: it is designed to handle very soft dough, rich in fat.

The head of the machine consists of a pair of grooved rolls which evenly feed the dough to a set of dosing pumps positioned underneath. The “one pump-one nozzle” concept ensures the uniformity of weight across the width

Wire Cut & Soft Center

The machine consists of a “tried and tested” high-performance wirecut unit with the addition of a soft-centre co-extrusion kit which makes it possible to put creams or injectable jams into the centre of a dough piece.

Co-extrusion is obtained by the specially designed system consisting of a filler block and a co-extrusion plate and die. A set of pumps transfers the cream/jam from the hopper to the co-extrusion box