Production of puff pastry in industrial conditions. Production of puff pastry products

A feature of the technology of puff products is the operation of lamination.

Lamination of dough - giving the dough a layered structure by applying butter, margarine or fatty products intended for lamination of the dough to the rolled dough, followed by repeated rolling. The main purpose of lamination is to obtain thin layers of dough, alternating with layers of fat. Fat creates a continuous waterproof film on the surface of the dough layers. The water vapor generated during baking is retained by layers of fat. Under the pressure of water vapor, the layers of dough are “moved apart”, increasing the volume and forming a layered structure of the products.

In the manufacture of puff products, wheat baking flour of the highest grade with a crude gluten content of at least 30% is used.

Puff products are made from yeast-free and yeast dough. The production process of puff pastry products includes several main stages: dough preparation, lamination, cutting, baking, cooling and packaging.

Yeast puff products are made from fermented dough. The dough is prepared by sponge, non-dough or other methods adopted in baking for products made from wheat flour. Modern technologies of puff products mainly provide for short-term fermentation (resting) of the dough at a temperature of about 20 ° C. The temperature of the dough after kneading should be no higher than 16-20 °C, and when cutting the dough on an automated line - no more than 12-14 °C. To do this, when kneading the dough, cold water or ice is added instead of 20-50% of water. If the kneaded dough has a temperature above 20 ° C, then it is cooled to a temperature of 10-12 ° C in a refrigerator.

After kneading, the dough is divided into pieces of equal weight (2-8 kg), formed into rectangular blocks and left to rest for 10-20 minutes at a temperature of 4-10 °C. For uniform cooling of the dough, it is recommended to roll out the dough before resting into a layer 5-7 cm thick.

For lamination of yeast dough, special margarines and butter are used in the amount of 30-70% by weight of flour in the dough. Before lamination, butter is mixed with flour in a ratio of 10:1, rectangular blocks are formed and cooled.

The fat used for lamination must be plastic. To do this, fat, stored in a refrigerator at a temperature of 4-6 ° C, is rolled several times through the rolls of a rolling machine or manually with a rolling pin. Fat and dough should have a similar consistency when laminating. In the room where lamination is carried out, it is recommended to maintain a temperature of 18-20 °C.

During the first lamination, a piece of dough is rolled out to a machine into a rectangular layer about 8 mm thick. A layer of fat is placed on the dough and folded in a certain way in three (“simple” lamination) or four times (“double” lamination). The dough layered with fat is rolled out and placed for resting in a refrigerator at a temperature of 4-6 ° C for 10-15 minutes. Then the lamination cycle is repeated.

The resting of the dough is carried out after each rolling. The number of layers in the yeast dough depends on the type of product and usually varies from 12 to 81. After the final lamination, the dough is rolled out into a layer 3-5 mm thick, wound on a rolling pin and served for cutting. When cutting, blanks are cut out from the dough layer, they are given a given shape, and the filling is added, if provided.

The final proofing is carried out at a temperature that prevents the fat from melting. When using butter for lamination, proofing is carried out at a temperature of 26-28 ° C for up to 120 minutes. Before baking, the surface of the blanks can be smeared with eggs, sprinkled with crumbs, etc. Puff products are baked at a temperature of 190-200 ° C with steam humidification of the baking chamber, products with egg lubrication and finishing with crumbs - without steam humidification. After baking and cooling, the products can be sprinkled with powdered sugar. Puff products are placed in trays in one row.

Before perestroika, in the recipes of the Soviet Union, puff pastry was called puff pastry, risen with yeast, sprinkled with cold planed butter and rolled out several times. To prevent the oil from heating up and leaking out during the process, the dough was placed in a refrigerator for a while, then rolled out again. With a faster method of preparing puff pastry, margarine was mixed with flour, salt, vinegar and water - such a dough can be rolled out only 1-2 times. The recipe for puffs and rolls, which are now on sale from large state-owned factories, is closer to the latter, but melange is added to the dough, which in the simplest case replaces the emulsifier, and it can be rolled out several times already.

Modern technology for the production of puff products is inextricably linked with the technology of rapid freezing of semi-finished products. Initially, the emergence of freezing in Europe was associated with the manufacture of a large assortment of small-sized muffins. It has been developed for use in large enterprises supplying semi-finished products to end-of-line bakeries, supermarkets, mini-bakeries or for sale for home baking.

There are several different techniques for delayed baking: slow proofing in a chilled environment (up to several hours); controlled proofing in a chilled environment in order to achieve the specified parameters of the product; two-stage baking (with or without freezing) for the purpose of final baking in the vicinity of the place of sale; quick (shock) freezing for the purpose of long-term (up to 6 months) storage of semi-finished products, ready for immediate baking.

The first attempts to cool the dough for preservation were made in Europe in the thirties when developing the concept of military supplies. Subsequently, they were interrupted for a long time due to the lack of suitable refrigeration technology and freeze-resistant yeast.

This technology began to develop again at the end of the last century. Until recently, only products made from unleavened (yeast-free) dough could be used in frozen form, although as a result of increased interest in rich pastries at home, there has long been a need for frozen semi-finished products.

Thanks to new inventions in microbiology and the creation of new types of high-quality freeze-resistant baker's yeast, a new branch of the food industry has emerged and is successfully developing over the past decades - baking high-quality bakery and confectionery products from frozen semi-finished products, including puff pastry.

Selection and preparation of raw materials

The technology of manufacturing and quick freezing of puff pastry semi-finished products places special demands on raw materials and work methods. Some basic requirements are as follows: less water when kneading dough; specialized types of improvers should be used; reduction of kneading and molding time; increase in power consumption for cooling water for kneading, for quick freezing of dough, storage, transportation, defrosting, extended proofing; strict technological discipline is required at all stages of production.

The flour used for the production of frozen dough must contain at least 17% glutenin protein or (as we are accustomed to believe) at least 32% raw gluten, otherwise the gas-holding capacity of the dough will be insufficient. To do this, enrichment of low-protein flour with dry gluten or gluten concentrate is recommended.

The baking properties of flour for puff pastry should be higher than the flour used in the case of traditional methods of making dough. For example, to prepare puff pastry with further freezing, you need flour with the following characteristics (test quality according to Chopin's alveogram):
- the elasticity index tends to 100%. Deliberately shifting the viscoelastic balance towards greater elasticity of the gluten can sometimes make the process of kneading and shaping the dough more difficult. At the same time, this contributes to better dimensional stability of dough pieces during defrosting and fermentation, and this is very important;
- amylase activity should be weak. For hypodiastatic flour (with a known low amount of enzymes) and in need of improvement, additional enzymes or improvers with minimal proteolytic activity are needed;
- it is necessary to ensure that the content of fatty acids is not excessive, therefore, the use of soy flour is not allowed.

The final quality and appearance of puff yeast products depends on the rise of the dough during proofing, and this in turn is related to the gas-holding ability of the dough, which ensures its good rise. Good flour with good gluten contributes to this.

Often, bakers assume that the gas-holding capacity of the puff pastry is the reason the dough has not risen, when in many cases the real reason is that the gas-holding capacity of the frozen yeast is insufficient or non-existent.

Previously, it was the yeast-free puff pastry that was called “puff pastry”, since previously there was simply no yeast suitable for freezing.

Yeast is the key ingredient in yeast dough, ensuring the flow of all enzymatic and physico-chemical reactions that affect the formation of the structure and elasticity of the dough, as well as the porosity, taste and aroma of the finished baking.

Usually pressed yeast is used for frozen dough. Yeast of domestic production must be dosed approximately twice as much as in ordinary dough (up to 10%), since freezing greatly reduces their gas-forming ability - the rate of release of carbon dioxide, which loosens the dough.

Yeast of foreign (and mainly European) production, thanks to special strains and growing technologies, is much more resistant to freezing. But at large state-owned enterprises they continue to use local yeast, according to outdated specifications, believing that this reduces the cost of production, but quality can suffer greatly from this.

Another common mistake, especially for small bakeries, is using dry yeast for puff pastry and then freezing it. Dry yeast, even foreign-made, is absolutely not intended for frozen dough. The peculiarities of their production predetermine their very low resistance to strong cooling.

When using traditional baker's yeast in frozen puff pastry, an increased dose of yeast is needed to compensate for the significant loss of its activity and the massive death of yeast cells. However, an overdose of yeast in the dough can also have an adverse effect - a large amount of dead yeast cells gives a special flavor. Gourmets easily notice such a taste in bakery puffs.

Puff pastry is produced in two types - yeast-free and yeast-free. In yeast-free puff pastry, rise occurs only due to the work of margarine: heating up during baking, it pushes the layers of dough apart. When the water contained in the margarine evaporates, a very good separation occurs, and then the melted fats of the margarine are absorbed into the dough layers and do not allow them to stick together.

With a good specialized margarine, the layers acquire a fragile, fried and very tender structure. The puff layers literally melt in your mouth. In puff pastry, the rise is due to both the action of margarine and the activity of yeast, which makes the layers of dough even more fluffy.

In general, the technology for obtaining puff pastry of both types is the same: a layer of margarine is placed on a layer of dough rolled out in the form of a square, after which the dough is pinched with an envelope and rolled out. The main task of margarine is to isolate the dough layers from each other, to prevent them from sticking together during rolling and cutting.

Lamination occurs by sequentially rolling and folding the dough with a layer of margarine into 3-4 layers in the form of a book. Puff pastry without yeast, when using ordinary margarine or butter, usually contains 144 - 288 layers, in yeast dough they are much less - 24 - 48.

When using professional specialized margarines for puff pastry in bakeries in France, Denmark, Germany, Poland, yeast-free dough is produced up to 400 layers, and yeast-free sweet dough (Danish puff) has at least 160 layers.

Water and dough additives

Water for mixing must be taken clean, meaning not heavily saturated with mineral salts or coagulants. Plain tap water may be used, unless it is excessively fluoridated or chlorinated. Water should be used at temperatures close to zero (1-2C). In the presence of ice makers, ice chips are used to obtain cold dough. Given that specialized improvers must be used for puff pastry, we will not dwell on these additives separately, since they are contained in a specialized improver for puff pastry in the required dosages.

Of course, salt greatly affects the taste of the product, especially if the puff is not intended for a sweet filling. In addition, table salt improves gluten strength. For this reason, its dosage is rarely below 2% for yeast puff pastry for sweet fillings. For yeast-free puffs, salt is added in amounts up to 4-5% by weight of the flour.

Adding sugar to the dough, in addition to improving the taste, creates a nutrient medium for yeast and helps to speed up the fermentation process. For yeast puffs, sugar in the dough is dosed at a rate of about 15% or even more. Consideration should be given to the large water absorption capacity of sugar, so a slightly higher dosage of water should be considered.

Fats

The egg contains a very effective emulsifier - lecithin. In addition, eggs give a good taste and color to the dough. Fresh eggs are used in home baking, but in large-scale production, the requirements for egg processing are very strict, therefore, in Soviet times, only frozen egg mass was used - melange. Currently, high-quality egg powder obtained by modern technology is widely used.

Puff pastry kneading

For the production of puff pastry, intensive dough kneading is required, which contributes to the maximum development of the gluten framework: obtaining cold dough to slow down the start of fermentation; preparation of a dough of a very strong consistency to limit the phenomenon of spreading during defrosting; exclusion of yeast fermentation until freezing.

When kneading yeast-free puff pastry, cold water, a solution of lactic or citric acid are poured into the mixer bowl, egg powder or melange, whey or milk powder, salt, then chilled flour and a flour improver are added, after that vegetable oil or liquid margarine is added and the dough is kneaded for 10-20 minutes (depending on the mixer) until a homogeneous mass is obtained.

Well-kneaded dough is left in the bowl for 20-30 minutes to swell proteins (preliminary resting). For a yeast-free dough, its temperature at any time during the kneading and resting process should not exceed 18 degrees.

When kneading yeast puff pastry, pour especially chilled water (in the form of ice crumbs), an acid solution, an egg solution and fat, sugar and salt into a bowl, then chilled flour, an improver. At the very end, yeast is loaded, previously diluted in a portion of cold water. Very important is the uniform distribution of yeast in the dough mass and a very good kneading.

After kneading, the dough for proofing is not left in the bowl, but laid out on the table in the refrigerator. The main concern in the preparation of yeast puff pastry is to prevent premature awakening of the yeast cells and the start of the yeast. At the same time, it is obligatory to rest the dough to form a gluten framework, so all processes must take place at a temperature not exceeding 12 degrees.

In various recipes, dough temperatures of 20 degrees or more are indicated. When using butter according to outdated technologies, you really have to keep the dough warm, otherwise the butter or regular margarine will not be soft and will crumble in the dough, the layers will stick together. In a warm dough, the yeast begins to work and there can be no question of any subsequent freezing of the semi-finished product.

The use of specialized puff margarines eliminates these disadvantages. This stage is the main one. It follows immediately after the formation of dough pieces. The final freezing temperature should be - 30-35gr.S. Lower temperatures can lead to irreversible negative effects.

Processing temperature in a quick-freezer at - (50-65) ° C for 20 minutes (up to a temperature of 0 ° C in the thickness of the dough;
- an air exchange rate of at least 4m/s, which results in a freezing rate of approximately 1g.C per minute.

Principles of storage and transportation

The duration of storage can be from several days to several months. It directly depends on the quality of raw materials (flour, yeast, improvers) and on compliance with the rules of the production cycle (kneading, molding, freezing).

Store frozen dough, as a rule, at temperatures from -12 to -20 ° C.

This operation is the most vulnerable in the correct and efficient technology. The chain of storage of dough pieces in the cold must not be interrupted in any case. Particular attention should be paid to the fragility of frozen semi-finished products, and the consequent risk of breakage.

Placement of the delivered blanks at the place of baking should be done in freezers (lari) with a temperature of at least -10 C. Re-freezing of defrosted semi-finished products is not allowed. If accidental defrosting occurs during transportation, then this batch can be stored in the refrigerator at a temperature of 0 degrees for only a couple of days.

Defrosting, proofing and baking products

1. Immediate defrosting in the proofer. This is a fairly common method in Russia, however, even at a moderate temperature (about 28 ° C), heating too quickly reactivates the yeast on the surface of the dough piece, while in the core the lifting force remains small, where the temperature remains still low. As a result, finished products may have uneven crumb density, which is a defect.

2. Defrosting at room temperature, followed by fermentation in a proofer. This method is a disadvantage of the first method and the airing of the surface of the dough pieces is added to it, due to the long stay in the air.

3. Defrosting in a cabinet programmed to perform a defrosting first (at 0°C - the inevitable effect of condensation is minimized), while the process of thawing and swelling of proteins and starches takes place. Then the stage of proofing takes place (with a gradual increase in temperature to 30-32 ° C), while it is necessary to ensure maximum humidity in the proofer. This method is the most correct and is widely used abroad.

There is a delayed baking method. After cutting, the finished products are not frozen immediately, but before that they are sent for proofing. In the latter case, the preparation time for baking is significantly reduced: such products are thawed for 15-20 minutes at room temperature and baked immediately without additional proofing.

Typically, rotary or rack conventional ovens are used. The surface of the baking trays must be in perfect condition to prevent the phenomenon of product sticking. It is best to line with SILIDOR silicone paper.

Due to the excess fermentable sugars, the baking temperature should be slightly lower than usual in order to limit the browning of the surface of the products too quickly. The baking time will therefore be somewhat longer than usual.

Typically, the baking temperature is set at 180-200°C, and the baking time is 15-18 minutes (the surface of the products should be evenly colored to a golden color).

Puffs and croissants.

The technology for preparing yeast puff pastry is quite complicated, and to obtain a good result, a good experience of the baker, the equipment of the workshop with equipment, and appropriate conditions in the workshop are required.

Necessary equipment:2-speed dough mixer, ice maker, refrigeration unit (preferably a freezer or a shocker), sheeting machine, proofing and oven naturally.

Conditions:in the workshop for the production of puff products, strict observance of optimal conditions is necessary, excluding overheating of the dough and its dilution - the temperature in the workshop should be 16-20 0 C. To do this, enterprises create separate closing zones or entire rooms with air conditioners. In the absence of the opportunity to create these conditions, it is impossible to seriously engage in puff pastry - this will turn into torture for the workshop employee in the fight against dough dilution with subsequent loss of quality.

Recipe:
Wheat flour - 100%
Water (with ice 50/50) - 45-47%
Pressed yeast - 5%
Salt - 1.6-1.8%
Sugar sand - 10%
Margarine in dough - 5%
Powdered milk - 5%
Egg - 5%
Margarine for puffing - 45%

For the manufacture of puffs, only premium quality flour with a high gluten content is used. It is not uncommon for flour under a puff before kneading to be kept in cold rooms so as not to provoke overheating of the dough from it.

Water is supplied with ice in a ratio of 50/50, in summer you can increase the proportion of ice, but if it is cool in the workshop, it is allowed to decrease accordingly. When using dry yeast, we reduce the dosage by three times. When making premium croissants, you can replace water with milk, and margarine with butter.

Lamination uses a special lamination margarine with a higher melting point (40-44 0 C) and the method of molding - in layers of 2 kg. In summer, more refractory margarines are used (42-44 0 C), in winter they switch to softer (40 0 WITH). Fat content is usually 82%, but sometimes 70%. Oil for foliation is also imported, which differs only in shape - a layer of 1 kg.

For the production of puffs in large enterprises, special improvers are almost always used, which contain gluten and emulsifiers for a good volume of products and the development of puff porosity.

batch. All raw materials are dosed together and kneading is carried out according to the scheme - 3 minutes at a quiet speed and 6-8 minutes at a fast speed until a weakly extensible gluten is formed - this is an important point: full development of gluten is not allowed on the puff during kneading, because. with further resting and rolling, the properties of the dough will decrease.

In addition to the direct method of dough making, it is possible to make puffs on sponges or sourdoughs. For the sponge method, a liquid poolish dough (flour / water 1 to 1) is recommended, with the addition of 30-40% flour to the dough. This puff has a more pronounced aroma, softer and better stored.

Dough temperature after kneading: 18-20 0 С.
Dough rest: after kneading, the dough must be removed to the refrigerator to rest for 10-20 minutes (the warmer the dough, the longer the resting time). In this case, the dough must be distributed in a thin layer, and not in a piece, to avoid heating the dough, otherwise the outer layers will cool in the refrigerator, while in the inner layers the yeast will become active.

The whole point of keeping the conditions cold while making the puff is to prevent the yeast from going into an active state. If the dough begins to ferment, it will become difficult to work with it, and the layering of the finished products will be broken. Therefore, fermentation of the dough is excluded until the proofing stage, where the products should grow.

Margarine preparation.Margarine for lamination must be thawed - i.e. warm up to room temperature. If it is too hard, when rolling out, it will tear the dough and be poorly distributed in it. Ideally, the consistency of dough and margarine should be the same.

Before adding to the dough, margarine is rolled to reduce the thickness and increase plasticity. Unprepared margarine should not be added to the dough.

Adding margarine:the dough after rest is rolled out to add margarine, then the margarine is placed in the center of the layer in the dough and the dough is pinched tightly.

rolling. Next, the gradual rolling of the dough begins on a rolling machine to a thickness of 5-6 mm.

After that, the test is folded.

For croissants, the optimal lamination scheme is two fours, i.e. two foldings of 4 layers (book), total 16 layers (4 * 4); for other puff products, both two fours and three threes (27 layers) are used. More layers result in finer porosity.

Foliation "Four (book)". When folding, the seam should not be in the center, but should be mixed to the side (2 figure)

Foliation "Troika"

After folding, the workpiece is rotated by 90 degrees and again rolled up to 5-6 mm, folding with a book is repeated. After this second folding, the dough is placed in the refrigerator for resting for 15-30 minutes.

Final stretch.After resting, the dough is ready for rolling out for cutting. The dough is rolled in width to the required size, and then unfolded 90 0 and carefully rolled out to 3-4 mm, depending on the need and the possibility of rolling machine. After that, the dough is transferred either to the cutting table or to the puff line.
When cutting manually, the surface of the dough must be sprayed with moisture from a spray bottle. The dough is cut into the necessary blanks and molded as we need.

The question often arises at what stage to add the croissant filling. From the point of view of quality - only after baking: during baking, an empty cavity almost always forms, the filling partially either boils away, or flows out, or thickens, which is not good. In addition, the filling slightly sags the products, sometimes forming a temper at the bottom. But from the point of view of convenience, dosing before baking is more correct.

proofingcarried out in rasteochnyh chambers at a temperature of 30-35 0 C with 75% humidity. A higher temperature is not allowed, because possible melting of margarine in the dough with loss of layering. For the same reasons, croissants in butter do not melt in proofing chambers - the melting point of butter is 30 0 With and in proofing, the butter will simply melt. Therefore, the conditions of the workshop are sufficient, while the duration of the proofing will increase. The duration of proofing is 60-90 minutes.

We often make baked goods from store-bought yeast or yeast-free puff pastry because it's easy, quick, and not very expensive. Fortunately, the factory production of this type of product is on the right track. But sometimes you can afford to knead the layered dough at home. And do not rush to close the recipe, because we are not talking about the classic long and troublesome process. Instant puff pastry can be made at home, and your Napoleon or tongues will turn out the way you can only dream of.

Puff pastry recipe:

• Water at room temperature (can be a little hotter) - 250 ml. (1 glass)
• Egg - 1 pc.
• Vegetable oil - 1 tbsp. the spoon
• Sugar - 1 tsp
• Salt - 1 tsp
• Butter - 200 g.
• Flour - 525 g (3.5 cups)
• Vinegar (1-9%) - 1 tbsp. the spoon

From the indicated amount of products, about 750 g of dough is obtained. Each part is about 200 g. Those layers of dough that you prepare for the future - immediately send them to the freezer, and you can cook from the rest!

How to make quick puff pastry at home

In a glass of warm water, dissolve 1 teaspoon of salt, 1 teaspoon of sugar, stir for better dissolution. Add egg, stir. Then acetic acid (1 tablespoon). Stir again until smooth.

Sift the flour into the dough, adding it in parts, constantly stirring.

The amount of flour in the recipe is 3.5 cups, but it may take a little more or less (since we all have different density of flour). Focus on the consistency of the dough while kneading.

The dough should come together and be soft and elastic.

The most delicious and best butter that you have, divided into 4 parts. The butter should be soft, at room temperature.

We divide the dough into four parts.

Each piece is rolled out to 0.3-0.5 cm.

Spread the butter over the entire surface with a spatula.

The oil should be smeared with a thin layer, evenly.

So, the dough cake is completely greased with butter.

Now, starting from the end, we wind the pancake on a rolling pin (the rolling pin can be lubricated with vegetable oil).

We make a longitudinal cut.

We take out the rolling pin from the dough.

And now, attention, the main secret from the family notebook: when your pies, cookies, puff pastry rolls are already on the baking sheet, spray your products with cold water (this can be done from a spray gun for spraying flowers or linen). It is necessary to spray abundantly - so that the workpieces are very wet. After spraying, send the baking sheet to the oven. I remind you that all puff pastry products are baked at high temperatures (210 C and above).

What can be made from puff pastry?

Huge amount of goodies! Home, and much more.

I like to make these puffs from homemade puff pastry: I roll the dough into a layer and spread it with a mixture of yolk + sugar + cottage cheese + raisins, roll it into a roll and cut it into portioned pieces. I spread it on a baking sheet, sprinkle it with plenty of water, bake the first 10 minutes at a temperature of 210 C, and then another 20 minutes at 180 C. It turns out very tasty!
On my You Tube video channel there is a detailed video recipe for puff pastry. The technology is a little different, but the dough turns out amazingly tasty and layered. I invite you to watch the video and take note of this method!

Be sure to tell us what you cook from puff pastry. What difficulties or questions arose when preparing according to my recipe - I will be happy to answer all questions!

In contact with

Voskhod machines and fixtures are distinguished by high quality workmanship, affordable prices and the introduction of new technologies. In addition to universal devices, there are offers for businesses that specialize in a premium range of bakery products. Example, equipment for the production of croissants.

Means of mechanization are developed taking into account different types of production: from mini-bakeries to large plants. There are settings that are suitable for any scale. For example, in a croissant machine, the output can be adjusted over a wide range.

The company "Voskhod" offers a full cycle service: sales, configuration, staff training, troubleshooting installations during and after the warranty period. Equipment for the production of puff pastry is in demand among Russian and foreign entrepreneurs. The manufacturer organizes the delivery of mechanisms by rail or road transport throughout the country and abroad.

Scope of use of equipment for puff pastry

Most of the universal mechanisms are designed for the manufacture of bakery blanks of a simple shape: in the form of a square, a pigtail, a book, a snail. There is equipment for the production of croissants with filling and other products popular with the population.

Devices are collected in the thematic section:

• calibrators;
• dispensers;
• rolling and seaming installations;
• furniture;
• nodes and mechanisms for winding and cutting the web into blanks.

To reduce operating costs and increase labor productivity, the design of puff pastry machines provides for the following features:

1. combined control of the working stroke of the machine: with a pedal and with the help of a push-button panel (safety factors are taken into account);
2. versatility: it is possible to use the croissant machine as a stand-alone unit and include it in the production line;
3. unification: tool and removable attachments are compatible:
   • with different modifications of installations of NPP "Voskhod";
   • with devices from other manufacturers.

In addition to the main purpose, the puff pastry machine works with yeast-free and special masses, from which noodles, dumplings, and pita bread are made. By tightening (or loosening) the conveyor belt, it is easy to sanitize surfaces.