Fat Pump for Butter and Margarine | Create Laminated Pastry Dough скачать в хорошем качестве

Fat Pump for Butter and Margarine | Create Laminated Pastry Dough

For the production of croissants and other pastry products, bakers must laminate the dough. This is a dough, with butter or margarine distributed between many layers of dough to achieve the crunchy crust and air inside the layers of the dough. The butter or fats used, have to be dosed onto the dough sheet, with a butter or fat pump. This is an AMF Tromp plug and play unit for laminating dough with butter, margarine, dosing fat or trans fat onto a sheet of dough. With a short distance to the sheet, no pipes used and very easy to clean system, it is perfect for your production line. The butter becomes flexible and maintains its structure. Low pressure technology and direct feed make it a smooth layer for the perfect Danish pastry products, croissants and many more. We would love to give you a LIVE or ONLINE virtual DEMO. Learn more about AMF Tromp pastry technologies: https://amfbakery.com/products/pastri... #pastryproduction