The butterfly puff production line plays a critical role in the food manufacturing industry, offering an efficient and scalable solution for producing light, crispy, and delicious snacks. From the moment raw ingredients enter the production line to when the finished product reaches consumers, every step in the process must be carefully optimized. Streamlining the butterfly puff production line can lead to significant benefits in cost reduction, quality enhancement, and overall productivity.
| Model | ADMFLINE-750 |
| Machine Size (LWH) | L15.2m * W3.3m * H1.56m |
| Production Capacity | 28000-30000 pcs/hour (manual dough catching speed has to be matched with the machine) |
| Total Power | 11.4KW |
The machine automatically completes a series of processes, such as surface feeding, freezing, rolling, pastry, overlapping folding, twice rolling, twice overlapping folding, and then to the second freezing of pastry after finishing, suitable for Danish croissants, hand-torn bread and other shortbread products, the first part of the oil, pastry and other processes, sustainable production, to eliminate the joint dough, freezing temperature uniformity, it overcomes the shortcomings in the production process of pastry and improves the stability. It is an ideal choice for Danish pastry.
1. The dough passes through the first adjustable thickness roller to press out the required dough,
2. then passes through a set of adjustable thickness vernier rollers to roll out the dough in a gradual patting mode to make the dough more glossy and the quality more stable,
3. Finally carries out an adjustable thickness shaping wheel roller to press the required specification of the dough,
4. Turns on the stuffing machine, replaces the required specification of the product's discharging nozzle,
5. Wraps the dough with stuffing through the rolling device and rolls the dough into a long strip.
6. Turn on the kneading device and control the kneading speed to produce the required product specifications.
The Butterfly Puff production line is highly versatile and can be adapted to produce a wide range of pastry and snack products beyond just butterfly crisps. Here are some examples of other products that can be manufactured using the same production line:
Palmiers (Elephant Ears): Sweet, crispy pastries made from layered dough and sugar. Turnovers: Folded pastries filled with fruit, chocolate, or savory ingredients. Vol-au-Vents: Hollow puff pastry shells used for appetizers or desserts.
Croissants: Flaky, buttery pastries that can be filled or plain. Danish Pastries: Sweet, layered pastries often filled with fruit, cream, or cheese.
Empanadas: Folded pastries filled with meat, cheese, or vegetables. Samosas: Triangular pastries filled with spiced potatoes, peas, or meat. Pies: Mini or full-sized pies with sweet or savory fillings.
Strudels: Thin, flaky pastries filled with fruit, nuts, or cheese. Cream Puffs: Light, airy pastries filled with custard or whipped cream. Eclairs: Oblong pastries filled with cream and topped with chocolate.
Perfect for bakeries that produce moderate volumes of bread but still want to improve efficiency without investing in highly complex systems.
Some simple bread production lines can be adjusted to create artisan or specialty breads while maintaining the handmade feel and texture.
Small retail bakeries can use simple production lines to meet local demand for fresh bread while keeping production costs low.
Ideal for bakeries that produce bread in bulk for wholesale distribution to grocery stores and other retailers.
Production capacity varies depending on the equipment and scale. Small lines may produce 500–1,000 puffs per hour, while large industrial lines can produce 5,000–10,000 puffs per hour or more.Can be customized according to capacity requirements.
Yes, the cutting and shaping machine can be customized to produce different shapes and sizes of butterfly puffs.
Energy consumption depends on the size and type of equipment. Key energy-consuming components include dough mixers, laminators, baking ovens, and cooling systems.
Yes, many production lines can be adapted to produce other types of pastries, such as croissants, danishes, and palmiers.
Operators and technicians need training on equipment operation and maintenance, food safety and hygiene practices, troubleshooting, and quality control procedures.
