Laminated Bread Line

Our lines are capable of producing both laminated bread products—such as ciabatta, sandwiches, and focaccia. They also produce rolled bread products, including baguettes and rustic loaves.

Laminated products of various shapes and sizes—from traditional square and rectangular to triangular and trapezoidal—can be produced. Production uses continuous dough extrusion, lamination, and specialized cutting tools.

Equipped with Zero Stress™ dough extrusion technology, our lines gently process high-hydration yeast doughs. This preserves the gluten structure and minimizes gas loss. As a result, it creates superior finished product quality, whether baked or frozen, compared to conventional methods.

Lines can also integrate product wetting systems with water or liquid solutions. They support oiling systems and seed sprinkling stations. This includes recovery and recycling of excess seeds.

Canol bread lines are highly flexible, allowing quick changeovers between product shapes, sizes, and dough types. They are also built for reliability with advanced technological solutions for intensive use and minimal maintenance. All components undergo strict quality control during production.

Industrial versions follow hygienic design principles, facilitating easy cleaning and minimizing flour and dust retention. This ensures compliance with food industry hygiene standards.

Lines are available in various capacities and working widths, customizable to meet each customer’s production requirements.