AMF Tromp Fat and Butter Pump
for applying a constant fat layer in laminating dough
This universal Fat and Butter Pump is designed for laminating dough, creating optimal puff pastry dough for croissants, snacks, and other Danish pastry products. A constant sheet of butter or margarine is folded on top or into the dough. The pump is a solid, reliable, and consistent machine in your laminating line.
Key benefits
- Continuous fat and butter layers for perfectly laminated dough
- Reliable and robust with short feeding system
- Many types of fat, butter, and margarine can be applied
- High uptime and low maintenance requirements
- Easy cleaning and washdown
- User-friendly, easy operation and pre-programmed recipes in PLC
- No re-crystallization of fats when not used overnight (no piping system)
Product Applications
The Tromp Fat & Butter Pump is used in laminating dough for:
- Puff pastries
- Pastry dough for croissants and snacks
- Palmiers
- Empenada
- Sausage rolls
- Twisted sticks
- Pain au Chocolat
- Cinnamon Rolls
Tromp Fat & Butter Pump Equipment Features
Constant Fat Supply
for Laminating Dough
Variety of Inputs
Many types of fat, butter, and margarine can be applied, including vegan and low-trans fat options.
Access the Tromp Fat & Butter Pump Brochure
