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dough lamination machine

Do you know that once upon a time, baking bread was such a cumbersome and tedious process? Bakers were getting in there and kneading the dough - flour, water and other stuff that goes into bread. To knead dough is to work it with your hands by pushing, folding and stretching until smooth and elastic. Because bakers had to be so careful in this step, being sure that the dough was spread out evenly or at least equally thick over its surface - if it were not, of course there would have been different rates of leavening among the waves. However, due to technology being a thing now especially during the pandemic phase in 2020 there is an existing machine which has been capable of baking breads much faster: The dough lamination machine!

What is meant by dough lamination machine? By taking a chunk of dough, flattening it out, covering the flattened piece with equal parts as above then folding and flattening. This process is called lamination, resulting in thin layers of dough that are stacked on top of each other. These layers are critical as they assist the bread in swelling; hence fluffy when baking.

Improved Dough Quality with the Latest Lamination Technology

The dough lamination machine provides bakers with the newest technology in lamination to make a better quality of dough ever before. Thin dough: A thin crust allows the yeast to act quicker throughout all of it. Yeast is an itty-bitty little thing that creates bubbles of gas to help bread rise. This allow the yeast to form a nice texture and flavour in bread. This results in a beautifully puffed up and great tasting bread!

Why choose Juheng dough lamination machine?

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