Production Process Of Croissant And Other Pastry Bread Snacks Required machines: dough mixer , Water Chiller, Dough sheeter (butter wrapping),Blast chiller(40 degrees or -18 degrees freezer),Molding production line,Proofer (proofing room),Oven (rotary oven),Packaging machine.
1.Dough Mixer Machine:Our Dough Mixer Is Powerful, Double-Speed And Double-Action, Energy-Saving And Efficient To Knead The Dough Quickly. 
2.Crisper Dough Sheeter:The Dough And Butter Are Rolled Over And Over Again, And The Croissant Will Have A Richer Layering And A Better Taste.
our machine with germany Siemens touch screen and PLC, Schneider components, Delta servo motors.
3.Continuous Automatic Cutting Machine:Our machine Configuration: Germany Siemens touch screen and PLC, Schneider components, Delta servo motors 
4.Continuous Automatic Dough Roller Machine: roll the triangle to croissant shape.
5.Dough Proofer:Put The Dough In The Refrigerated Proofing Box For Fermentation At The Most Suitable Temperature And Humidity.
We Provide Refrigeration And Freezing Functions. If You Use The Freezer Proofing Boxes, You Don’T Need To Spend Extra Money To Buy A Freezer. Meanwhile,Our Machines Can Also Be Intelligently Timed, And You Don’T Have To Worry About Getting Up Early Or Missing The Time.
6.Put The Dough In The Oven For Baking:Our Oven Heats Up Evenly, Quickly Rises Up, And The Temperature Is Accurate.
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There Are Surprises In Consultation！！！
