What Is Laminating Machine Used For In Baking

However laminators even for the cold process deliver the best quality.

What is laminating machine used for in baking.

For this reason it is rare to find horizontal laminators now. The baking machine manufacturer with a passion for dough. When heated the water in butter turns to steam. Fritsch s machines are used worldwide to produce premium bakery products.

For example the addition of fat flour applicators flour dusters sprinklers washover attachments post oven radiant heating systems oil or slurry spray units and product cooling handling systems etc. The two most common types of laminated dough are puff pastry and croissants. If cold laminating is all you do use self adhesive laminating sheets without a laminating machine. Hot laminating is the most common temperature usage as it provides the greatest durability and clarity.

This includes croissant phyllo also known as filo or fillo doughs and puff pastry. Fritsch for decades this name has been synonymous in the world of baking engineering and technology with high quality efficient lines and pioneering innovation within the sector of dough sheeting and processing. The disadvantage of this type is that the whole machine takes a lot of floor space because a right angle bend in the line of plant is required where the lapper is sited. The z matik 507bl is the perfect reversible tabletop bench sheeter for laminating and processing a wide variety of dough.

Further auxiliary equipment can be supplied to augment the complete process lines. Technically the fat used to make a laminated dough could be something other than butter and the name would be the same but the best tasting and best looking laminated doughs use butter. Cold laminating is sometimes used for sensitive documents such as photos. Laminating is a method of gluten development like stretching and folding coil folding hand kneading slapping and folding rubaud mixing and stand mixer mixing.

Puff pastry is the simplest form of laminated dough with just butter folded into a basic dough of flour water and salt croissants take it one step further and add yeast and milk to the dough which make the pastries richer rise more and end up more bread like danishes palmier cookies kouign amann and sticky. The goal of all of these techniques is to generate elasticity in your dough which results in a relatively open airy crumb and good oven spring and bloom to the dough score.