Laminating lines for various types of dough. With Albaequipment you can design a Line even in extremely small spaces. Block lines, laminating lines for croissant, leavened and Danish dough and much more.
Custom Solutions for high Quality Products: ALBA LAMINATING LINES
Our Laminating / Block Lines guarantees high Quality for the final Product and perfect Distribution of the Fat.
Thanks to more than 35 years of experience ALBA & Teknoservice has designed the most compact System to make perfect Dough Blocks for Croissant / Puff Pastry.
Moreover, continuous laminating system allows a very soft lamination, with better results than a standard sheeter.
ALBA uses a double technology manageable by the operator:
- traditional technology with programming of each speed as used by most or all the producers
- A technology which detects by sensors the curve of tension of the dough and implies - by an electronic feedback - the control of the lamination by the dough itself (dough controls and adjust the process and not vice versa).
These two technologies can be combined.
The scraps generated by the junction of the billets is avoided (approx. 6/8 pieces for each joint, which generally are of poor quality)
If the billets are prepared correctly, ALBA Laminating Lines allows a constant width and so a reduction of the lateral scraps, which are always present in a standard lamination by sheeter.
These equipment allow to homogenize the temperature of the process as the time between the beginning and the end of the process is always the same (not possible with a sheeter).
Flour dusters allow more elasticity and constancy in the distribution of the flour.
From calculations made by our customers it results that - summing all the advantages (no stops to load the dough, no scraps, etc) - the production increase is approx. 15% respect to a lamination by sheeter.
Finally, ALBA touch screens and programs are user-friendly, with few words and much icons which help the user to understand better the process.