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Product Descriptions
Laminators are constructed basically for three different types of pastry. i.e.:
Laminators for puff pastry as to the french method;
Laminators for puff pastry as to the scotch method;
Laminators for yeast pastry;
Apart from these different doughs the execution of the machine can vary based on:
Capacity;
Intermediate resting/cooling;
Continuous folding or cutting/stacking;
Finally the execution of such a laminator can be different based on the automation required.
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