Puff Pastry Production Line
The Puff Pastry Production Line from Shanghai Juheng is a complete system for high‑volume manufacturing of continuous laminated puff pastry dough sheets. The output is a uniform, layered dough sheet – the essential starting material for croissants, Danish pastries, turnovers, mille‑feuille, and other viennoiserie products.
The line accepts pre‑mixed dough and fat (butter, margarine, or shortening), then automatically performs: multi‑stage sheeting, continuous fat injection, and precision folding to create dozens of alternating dough‑fat layers. The finished dough sheet is calibrated to a precise thickness, then output for immediate downstream forming or freezing.
This line delivers a continuous flat sheet – giving your bakery or pastry factory maximum flexibility to cut, shape, or freeze as needed.
Production Process – From Dough to Laminated Sheet
Stage 1: Dough Hopper Feeding
Pre‑mixed dough is loaded into the line‘s hopper.
Stage 2: Initial Sheeting
The dough passes through preliminary sheeting rollers to form a continuous, uniform base sheet.
Stage 3: Fat Injection
A precision fat pump injects a continuous layer of fat (butter, margarine, or shortening) onto the dough sheet. The fat‑to‑dough ratio is PLC‑controlled.
Stage 4: Lamination Folding
The dough‑fat composite passes through a series of folding rollers that create multiple alternating layers. The number of folds and resulting layers are programmable.
Stage 5: Calibration Sheeting
The laminated dough sheet is rolled to the final target thickness. Sensors ensure uniform thickness across the entire width.
Stage 6: Output – Continuous Sheet
The finished puff pastry sheet exits the line on a take‑away conveyor – either directly to a downstream forming line, onto a conveyor for freezing, or onto a winding unit for log‑freezing (optional).
Stage 7: Optional Freezing
For frozen sheet production, the line can be integrated with a spiral freezer or chill tunnel.
Key Advantages
1. Continuous Flat Sheet – Maximum Downstream Flexibility
Unlike lines that output logs or pre‑cut pieces, our line produces a continuous flat sheet. Your bakery can cut it into triangles for croissants, rectangles for Danish, or strips for turnovers – all from the same base material.
2. High Capacity – 1 to 1.5 Tons per Hour
Continuous production delivers high throughput, ideal for industrial bakeries and frozen dough manufacturers.
3. Gentle Dough Handling – No Tearing
Low‑tension rollers and precision calibration prevent tearing or overworking the delicate dough‑fat layers.
4. Easy to Clean – SUS304 Construction
All food‑contact parts are stainless steel. The fat pump and folding rollers are accessible for daily sanitation.
Frequently Asked Questions
Q: What is the output format – sheet, log, or cut pieces?
Continuous flat sheet. The line does not roll logs or cut individual pieces. Downstream equipment handles cutting and shaping.
Q: What fat types can I use?
Butter (for premium products), margarine (economy), or shortening (for specific texture requirements).
Q: What is the actual layer count range?
It depends on the final structure of the line.
Q: What is the lead time?
90–120 days after deposit and drawing approval.
