SHEETED BOTTOM PASTRY SHELL LINES
Raque’s proprietary sheeting technology orients the grain to drastically reduce shrinkage and create the flakiest crust.
- Cross grained sheeting system for proper grain control
- Servo controlled sheeting for less scrap
- Bottom dough scrap recycling
- Dough docking
- Custom sheet sizing for additional scrap control
- Bottom dough crimp patterns of customer’s design
- Multiple application sizes on a single line
APPLICATIONS / INTEGRATION
- Hyper-accurate filling of aerated products
- Particulate depositing for nuts, streusel, etc.
- Material handling through checkweigher/MD/X-ray to freezer or cartoner
- Multi-head scale integration