Dough sheeting and laminating machines

Our smart bakery technology is used wherever maximum flexibility is required. In addition, there is the production of baked goods that can only be produced economically on dough banding or laminating lines. This applies in particular to pastries such as snails or puff pastries and turrier products such as croissants or pain au chocolat. In addition, there are artisan bread cookies of the highest quality, such as Mediterranean breads or long-life cookies in various shapes. Today, modern bakery technology is an essential part of almost every baked goods production. We aim at outstanding product qualities with the typical characteristics of rustic bakery products – very soft doughs and long dough guidance partly with a high proportion of pre-dough – for outstanding product qualities.

Custom-fit bakery technology for a wide range of applications

In addition to the achievable product quality, the flexibility of our bakery technology is outstanding. Multifunctional systems allow the production of bread and pastry products on a variable dough band line. Another unique and very advantageous feature is that by adding tools for folding, filling, cutting, punching, sprinkling, decorating, etc., new products can be created with little investment. Often 20 or more products run through one line.

Dough sheeting and laminating machines: one line for everything

The planning of a dough band line requires in-depth expertise and understanding of technology as well as the experience of a flexible machine supplier so that all concerns of production planning, quality of the end products and integration into the existing production environment are optimally taken into account.

Rijkaart is considered the inventor of dough belt technology and has a history of more than 40 years in bakery technology. With our expert team of engineers and technologists, we make use of our experience and are able to analyze the manifold requirements and to define and successfully implement technically mature and precisely fitting production processes for our customers.

We place special emphasis on compact bread lines for particularly high-quality rustic or artisan bread pastries as well as on highly flexible multifunctional lines for bread and pastries.

The bread lines are dough belts designed according to the highest hygiene standards for automated artisan and industrial production of artisan quality rolls, baguettes and ciabatta. The dough belt is flexible, allows the production of a large number of products and has very short changeover times. The line is equipped as “Rustic” type with a bread dough band former or as “Artisanal” type with a special soft dough band former. The bread line Artisanal with the CFS preforming system, Ciabatta Forming System) allows the processing of delicate doughs with long pre-ferment and/or high water content.

Manufactured to the highest hygiene standards, the multi-function lines for bread and pastry production are a dough belt and laminating line in one. They are ideal for the automated artisan and industrial production of rolls, baguettes as well as yeast pastries such as snails and laminated products such as puff pastry. The dough banding and laminating lines are flexible, very compact in design and allow the production of a large number of products with very short changeover times. The lines include a Lam and a The Artisanal bread line with the CFS preforming system, Ciabatta Forming System) allows the processing of delicate doughs with long pre-ferment and/or high water content.