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Fully automatic pine cone/thousand-feuille production line

Fully automatic pine cone/thousand-feuille production line

Pine cone is characterized by layers of puff pastry, which slowly unfold during the baking process, like the branches and leaves of a pine tree, gradually showing their unique shape. The sugar or chopped nuts garnished on top are like dewdrops and fallen leaves in the forest, adding a natural touch to the pine cone.

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CP-3000 fully automatic pine cone/thousand-feuille production line

Add pastry

?Adding Shortening

Through sensors and computer control systems, the amount of pastry added is accurately measured to ensure even distribution of pastry and a consistent crispy texture.

Dough stacking

?Layering DoughDough stacking technology is one of the key steps in making puff pastry, which directly affects the layering and texture of puff pastry.

Tart stick rolled up

?Rolling with Pastry Rod

Roll up the butter-wrapped dough from one end to form a cylinder. This step requires controlling the tightness of the roll to ensure that the final puff pastry has distinct layers.

Flow chart