Step-by-Step Illustration: ADMF Line Shaping Baguette, Roll, and Croissant Dough
2025-08-14
1 Step-by-1 Step Illustration: ADMF Line Shaping Baguette, Roll, and Croissant Dough
Baguette Dough Process
Extrusion Stage
Visual: A rectangular section of the ADMF line where bulk dough is fed into a horizontal extruder with adjustable metal plates.
Label: “Extrusion for Uniform Width”
Detail: The extruder applies gentle pressure to push dough through a slotted opening, forming a flat, even sheet (10cm wide × 2cm thick) ideal for baguette shaping. Sensors monitor dough consistency to prevent over-compression.
Rolling & Elongation Stage
Visual: Three sets of calibrated rollers (increasing in length) guiding the extruded dough sheet.
Label: “Rolling for Length and Tension”
Detail: The first roller stretches the dough to 30cm, the second to 50cm, and the third to 70cm (standard baguette length). Each roller applies incremental pressure to build gluten tension, ensuring the dough holds its shape during proofing.
Final Shaping & Sealing
Visual: A curved conveyor where the elongated dough passes under a thin metal blade that presses a subtle seam along one edge.
Label: “Seaming for Structural Integrity”
Detail: The blade creates a tight seal, preventing the dough from splitting as it rises. The finished baguette exits the line with a smooth, tapered shape.
Roll Dough Process
Portioning Stage
Visual: A vertical divider with circular cutting heads dropping 50g dough balls onto a conveyor.
Label: “Precision Division (±1g Accuracy)”
Detail: The divider uses weight sensors to adjust cutting speed, ensuring each portion is identical. This consistency eliminates uneven baking in later stages.
Rounding Stage
Visual: A rotating drum with spiral grooves that tuck dough edges inward, forming smooth spheres.
Label: “Rounding for Gluten Development”
Detail: The spiral motion gently stretches the dough’s outer layer, strengthening gluten bonds. This creates a uniform texture in the final roll.
Final Shaping (Optional)
Visual: A mold press flattening some rounds into hamburger bun shapes, while others remain spherical.
Label: “Versatile Molding (30+ Configurations)”
Detail: Quick-change molds allow switching between roll styles (e.g., clover, knot, square) in under 2 minutes, adapting to bakery demand.
Croissant Dough Process
Lamination Preservation Stage
Visual: A low-friction conveyor moving layered dough (butter + dough) through a cooling tunnel.
Label: “Temperature-Controlled Conveying (16°C)”
Detail: The tunnel maintains cool temperatures to keep butter solid, preventing it from melting into the dough. This preserves the 72+ layers critical to flakiness.
Triangular Cutting Stage
Visual: A hydraulic cutter slicing the dough sheet into equal triangles (15cm base × 20cm height).
Label: “Precision Cutting for Even Rolling”
Detail: The cutter aligns with the dough’s grain, ensuring layers don’t tear. Uniform triangles guarantee consistent croissant sizes.
Rolling & Curling Stage
Visual: A mechanical arm rolling each triangle from base to tip, then bending the ends into a crescent.
Label: “Controlled Tension Rolling”
Detail: The arm applies light pressure to maintain layer separation while rolling, then curls the dough without compressing it. This preserves air pockets, which expand during baking to create flaky layers.
