| Quantity: | |
|---|---|
Mode | JH1902 |
| Dimension | 0914mm(L)*1190mm(W)*1711mm(H) 9194mm(L)*1190mm(W)*1277mm(H) 11561mm(L)*13208mm(W)*1551mm(H) |
Capacit | 1-1.5T/h |
Power specification | 380V, 50HZ, 3PH, 29KW |
The Danish Bread Croissant Loaf Production Line is a specialized system for artisanal-style laminated pastries and loaves, combining precision sheeting, proofing, and baking. Designed for commercial bakeries, this line produces 200-550 kg/hour of croissants, Danish pastries, and loaves with flaky layers and uniform rise. It integrates continuous mixing technology (Exact Mixing HDX model) and a Prism Oven—ensuring dough consistency critical for laminated structures . With customizable forming molds and baking curves, it balances traditional craftsmanship with industrial efficiency, catering to premium bakery chains and patisseries.
Continuous Dough Mixer: Uniformly blends high-absorption dough (for loaves) and low-moisture dough (for croissants) without batch variations .
Automatic Sheeter: 600-1500 mm width capacity, rolling dough to 0.5-5 mm thickness with laser-guided thickness control .
Rotary Molding Unit: Custom molds for croissant shapes (straight, curved) and loaf sizes (200-500 g) .
Convection Oven: Adjustable air circulation speed and moisture removal, with multi-pass drying option for crisp exteriors .
Programmable Baking Curves: 10+ pre-set profiles for different pastries (e.g., 180°C for 12 mins for croissants, 200°C for 18 mins for loaves) .
Chain Patisseries: Supply to luxury bakeries (e.g., Parisian-style cafes) requiring consistent croissant quality.
Hotel & Restaurant Catering: Fresh-baked loaves and pastries for breakfast buffets and afternoon tea services.
Retail Ready-to-Eat: Packaged pastries for convenience stores and airport kiosks.
Supports seasonal fillings (e.g., almond, chocolate) by integrating depositor attachments during forming .
The sheeter achieves 0.5 mm thickness—ideal for delicate croissant lamination with 10+ layers .
Proofing chambers offer 15-60 minute cycles, with humidity control (70-90%) to optimize yeast activity .
Yes—mixing and baking parameters adjust for plant-based butter and egg substitutes without compromising flakiness.
Mode | JH1902 |
| Dimension | 0914mm(L)*1190mm(W)*1711mm(H) 9194mm(L)*1190mm(W)*1277mm(H) 11561mm(L)*13208mm(W)*1551mm(H) |
Capacit | 1-1.5T/h |
Power specification | 380V, 50HZ, 3PH, 29KW |
The Danish Bread Croissant Loaf Production Line is a specialized system for artisanal-style laminated pastries and loaves, combining precision sheeting, proofing, and baking. Designed for commercial bakeries, this line produces 200-550 kg/hour of croissants, Danish pastries, and loaves with flaky layers and uniform rise. It integrates continuous mixing technology (Exact Mixing HDX model) and a Prism Oven—ensuring dough consistency critical for laminated structures . With customizable forming molds and baking curves, it balances traditional craftsmanship with industrial efficiency, catering to premium bakery chains and patisseries.
Continuous Dough Mixer: Uniformly blends high-absorption dough (for loaves) and low-moisture dough (for croissants) without batch variations .
Automatic Sheeter: 600-1500 mm width capacity, rolling dough to 0.5-5 mm thickness with laser-guided thickness control .
Rotary Molding Unit: Custom molds for croissant shapes (straight, curved) and loaf sizes (200-500 g) .
Convection Oven: Adjustable air circulation speed and moisture removal, with multi-pass drying option for crisp exteriors .
Programmable Baking Curves: 10+ pre-set profiles for different pastries (e.g., 180°C for 12 mins for croissants, 200°C for 18 mins for loaves) .
Chain Patisseries: Supply to luxury bakeries (e.g., Parisian-style cafes) requiring consistent croissant quality.
Hotel & Restaurant Catering: Fresh-baked loaves and pastries for breakfast buffets and afternoon tea services.
Retail Ready-to-Eat: Packaged pastries for convenience stores and airport kiosks.
Supports seasonal fillings (e.g., almond, chocolate) by integrating depositor attachments during forming .
The sheeter achieves 0.5 mm thickness—ideal for delicate croissant lamination with 10+ layers .
Proofing chambers offer 15-60 minute cycles, with humidity control (70-90%) to optimize yeast activity .
Yes—mixing and baking parameters adjust for plant-based butter and egg substitutes without compromising flakiness.
