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Dough laminator

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Different types
Laminators, a subject in which BVT probably accumulated more experience than in any other field, are available in different executions for different types of pastry.

Laminators are constructed basically for three different types of pastry. i.e.: 

  • Laminators for puff pastry as to the french method;
  • Laminators for puff pastry as to the scotch method;
  • Laminators for yeast pastry;

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Apart from these different doughs the execution of the machine can vary based on:

  • Capacity;
  • Intermediate resting/cooling;
  • Continuous folding or cutting/stacking;


Finally the execution of such a laminator can be different based on the automation required.