APEX Laminating Line
AMF’s Tromp Laminating Lines are fully-integrated with either the Tromp EX Extrusion Sheeting Line or Tromp SF Stress-Free Sheeting Line. Designed for midsize to large industrial bakeries, the flexible AMF Tromp Laminating Lines are custom-configured to continuously layer, fold, cut, and/or stack dough creating multiple layers of dough for a finer cell structure to meet your exact product requirements for a wide variety of pastries, croissant, and danish, or puff-pastry products.
- Smart and smooth reducing process to keep dough properties intact
- Adjustable layer thickness and number of layers
- creates multiple layers of dough for a finer cell structure
Product Applications
Key Features
DESIGN INNOVATIONS
AMF Tromp lines ensure accurate dough sheet thickness with repeatable performance and controlled baking parameters through recipe-driven control systems.
Working width up to 1200 mm (48”) on final section
L-Shape Laminator and Processor makes blocks of puff and/or Danish Pastry dough after forming blocks to create a continuous dough sheet. Layered with fat/butter the dough is again folded between 4, 6, 8, and 10 layers. Final dough thickness is 4mm up to 2,000 kg/hour making blocks or 1,200 kg/hour sheets.
U or Z-Shape laminator for making puff or danish pastry. The number of layers is adjustable between 24 and 100 layers. Capacity from 750 kg to 6.000 kg per hour.
Open frame, hygienic wash-down design and toolless parts removal allows for easy sanitation and maintenance.
State-of-the-art fat pump with lowest percentage residual of fat or butter, low pressure of handling of fat, easy to clean, and built on a mobile C-frame.
Additional Media
Visit Our innovation centers
Visit one of AMF’s Innovation Centers to test your recipes, formulate new products, or validate your processes on AMF Tromp sheeting equipment.
Complimentary Solutions by AMF Tromp
Fat & Butter Pump
Reliable fat pump for laminating dough and folding the fat into the dough to create the best pastry dough for croissants and other pastry products.
Stress-Free Sheeting Line
Offering high-speed, stress-free production of consistently moulded products with up to 65% water absorption achieving light, open grain structures for pizzas, flatbreads, pita, naan, swirl breads, and more.
Extrusion Sheeting Line
Offering maximum product flexibility with unmatched accuracy across a wide range of pizzas, flatbreads, pita, naan, and more. Suitable for green doughs and straight doughs up to 55% water absorption.
News & Insights from AMF Tromp
Explore the latest blog articles, resource downloads, and events from the subject matter experts at AMF Bakery Systems.
Download the APEX Laminating Line BRAND BROCHURE
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