3 Dough Types Perfectly Shaped by ADMF Forming Lines—From Baguettes to Rolls

In the intricate world of bakery operations, the ability to shape different dough types precisely and efficiently is a game-changer. ADMF Forming Lines, renowned for their expertise in the dough shaping process—excluding the stages of mixing, baking, cooling, and packaging—have emerged as a go-to solution for bakeries aiming to enhance their shaping capabilities. Let’s explore how these lines master the art of shaping three distinct and popular dough types: baguette dough, roll dough, and croissant dough.

Baguette Dough: Precision in Length and Texture

Baguettes, with their long, slender shape and characteristic crusty exterior, demand a high level of precision during shaping. ADMF Forming Lines rise to the challenge with their advanced extrusion and rolling mechanisms. The dough, after being portioned accurately, is fed into a specialized extruder. This extruder, equipped with adjustable settings, precisely controls the width and thickness of the dough as it is pushed out, ensuring a uniform rectangular shape.

Subsequently, the rectangular dough is gently rolled by a series of calibrated rollers. These rollers apply just the right amount of pressure, elongating the dough to the perfect baguette length while also creating the necessary surface tension. This surface tension is crucial as it helps the baguette maintain its shape during proofing and baking, resulting in a beautifully formed loaf with an even crust. For a medium-sized bakery producing 5000 baguettes a day, the ADMF line can reduce the baguette shaping time by up more than 60% compared to manual shaping methods.

Roll Dough: Versatility in Size and Shape

Rolls come in various sizes and shapes, from small dinner rolls to larger hamburger buns. ADMF Forming Lines offer unparalleled versatility when it comes to shaping roll dough. The dough dividing and rounding units are at the heart of this process. First, the dough is divided into consistent portions, with the option to adjust the size according to the type of roll being made. Whether it’s a petite 50-gram dinner roll or a hefty 150-gram burger bun, the division is accurate to within a few grams.

After division, the dough portions are rounded using a combination of rotating cups and gentle pressure. This rounding process not only gives the rolls a smooth, spherical shape but also helps in developing a uniform gluten structure. For example, a large-scale bakery producing 5,000 rolls daily reported that with the ADMF line, they could shape different types of rolls in half the time it took with their previous equipment. Additionally, the line’s ability to switch between different roll shapes—such as round, oval, or even square—with minimal changeover time allows bakeries to quickly adapt to market demands.

Croissant Dough: Delicate Layers and Perfect Curves

Croissant dough is known for its delicate, flaky layers and distinct crescent shape, making it one of the most challenging doughs to shape. ADMF Forming Lines employ a unique lamination and shaping technique to achieve the perfect croissant. The dough, which has been pre-folded with butter to create the desired layers, is carefully fed into the forming line.

The line uses a combination of gentle rollers and shaping molds to delicately roll and shape the dough into the classic croissant crescent. The key is to maintain the integrity of the butter layers while shaping the dough. The precision of the ADMF line ensures that each croissant has an even thickness and the correct curvature, resulting in a product that rises evenly during baking, with beautiful, flaky layers. A boutique bakery that specializes in artisanal croissants found that the ADMF line increased their croissant production efficiency by 60%, while also improving the quality and consistency of their croissants.

In conclusion, ADMF Forming Lines have revolutionized the way bakeries shape baguette, roll, and croissant dough. By combining precision engineering, advanced technology, and versatility, these lines offer bakeries a competitive edge in terms of both efficiency and product quality. Whether it’s a small neighborhood bakery or a large industrial operation, the ADMF Forming Lines are a valuable asset in the pursuit of perfectly shaped dough products.

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