Designed for precision and versatility, this line combines advanced dough processing with multi-shape cutting capabilities. Quick-change cutters facilitate seamless transitions between shapes, while proprietary technologies guarantee consistent sizing and appearance. A compact yet high-performance system, it meets the demands of quality-focused croissant manufacturing.

Designed for small-scale production, this system enables precise control over dough dimensions and roll density, achieving ≈98% yield. It handles 2–6mm slices and accommodates custom shape trials. When combined with a cutting machine, it forms an efficient, integrated setup ideal for limited-volume croissant manufacturing.

Integrating automated forming and cutting processes, this production line supports flexible shaping and efficient changeovers. Its patented innovations ensure reliable output of uniform croissants in varied geometries, delivering operational simplicity and consistent results—an ideal foundation for versatile bakery production.

This production line integrates dough homogenizing, slicing, separating, and dual-rolling processes. It supports versatile shaping—including triangular, hexagonal, ring, and quincunx forms—with quick cutter changeover. Utilizing patented technologies, the equipment ensures consistent product size and shape, delivering reliable performance as an ideal solution for croissant manufacturing.

Designed for puff pastry, egg tart, Danish pastry, and more, this machine features a hard-chromium-plated roller for non-stick and durable performance. It automates dough sheeting, rolling, and withdrawing, allowing one operator to run multiple units and reducing labor costs. PLC-controlled sheeting ensures consistent quality and thickness. Customizable cutter devices and conveyor belt lengths are available to meet specific product shapes and layout requirements.

This specialized production line is designed for the efficient and versatile manufacturing of filled flatbread products — a globally popular dish consisting of dough (leavened or unleavened) wrapped around savory fillings, typically prepared by pan-frying, baking, or grilling.

This multi-layer bread production line integrates a PLC control system with a photoelectric sensing system for precise, adjustable operation. It features a primary forming host, secondary/tertiary forming hosts, a slitting line, a transition conveyor, a filling machine, and a kneading or blade cutting unit. Capable of simultaneous multi-variety production with customizable speed, size, and weight, its unique design creates bread with distinct layers and colors, enhancing product appeal and innovation to meet specific capacity requirements.

This bread production line is ideal for small to medium-sized bakeries, food processors, and restaurant chains. It enables efficient production of diverse bread varieties in various shapes and flavors while reducing costs and ensuring consistent, high-quality output. Featuring a three-stage dough pressing process, it preserves the dough's natural texture and supports precise, adjustable sizing with minimal weight variation.

Lotus Seed Paste Mooncake with Salted Egg Yolk is a popular Chinese pastry known for its unique combination of a savory salted duck egg yolk wrapped in sweet red bean or lotus seed paste, all encased in multiple layers of flaky, crispy pastry. This delightful treat offers a perfect balance of sweet and savory flavors. Our specialized production line is expertly designed to manufacture this and other similar multi-filled pastry products with precision and efficiency.

This essential bakery equipment precisely divides fermented dough into preset weights (30g–2000g, ±1% tolerance) and automatically shapes it into smooth, uniform rounds. Suitable for rolls, bagels, buns, and more, it ensures consistent size, shape, and texture while streamlining production for bakeries and food processors.