AMF Tromp Laminators & Laminating lines
for creating layers in your doughs / splitting
Blocks of laminated dough or sheeted dough for puff and Danish pastry are made on this stand-alone line or unit. Various layers, dough thickness, and fat, butter, or margarine content are easily adjusted to your product range. Up to a 1000 layers could be created inside the dough!
AMF’s Tromp Laminating Lines are fully-integrated with either the Tromp EX Extrusion Sheeting Line or Tromp SF StressFree Sheeting Line. Designed for midsize to large industrial bakeries, the flexible AMF Tromp Laminating Lines are customconfigured 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.
Key benefits
- Direct driven 3-roll extruder for dough sheeting.
- State-of-the-art fat pump with lowest percentage residual of fat or butter, low pressure of handling of fat, and easy to clean and built on a mobile C-frame.
- Dedicated lamination unit for layering dough, cutting, lapping and retracting.
- Hygienic design.
- Direct driven system & pressing roller.
- Large multi-roller with 12 unique roller drums.
Product Applications
Typical applications for laminated doughs include:
- Croissants
- Pastry
- Puff pastry
- Danish pastry
- Sausage rolls
- Snacks
Tromp Lamination Equipment Features
Dough Lamination for Industrial Bakeries
Flexible Dough Layering Solutions
- Smart and smooth reducing process to keep dough properties intact.
- Adjustable layer thickness and number of layers.
- Standard laminator and custom configurations possible.
- Turn-key build and tested systems from The Netherlands.
Produce Delicately Layered Pastry Dough
AMF’s Tromp Laminating Lines are fully-integrated with either the Tromp EX Extrusion Sheeting Line or Tromp SF StressFree 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 pastry, croissant, danish, or puff-pastry products.
Request More Information about AMF Tromp’s Laminating Systems
At AMF Tromp, we’re committed to supporting bakeries around the world with the highest quality equipment to optimize operations, improve product quality, and grow your bakery. Fill out this form to connect with an AMF Tromp specialist.
Access the Tromp Laminating Line Brochure
