Bake, cutter, steam convey, you will find any kinds of food machines from our selections.

The Rademaker industrial dough laminating machine always assures a high product output and the very best quality. The development of dough laminators is a core activity of ours for many years. Let our experience and expertise we gained over the years work for you. In close cooperation with our valued customers, variables such as working widths and the number of needed dough layers are customized to meet your specific requirements.

● PRE SHEETER
Rademaker dough pre sChoeesters generate consistent, high end stress-free dough sheets. Our pre- sheeters are able to process a wide range of doughs. 

● FAT PUMP
 Especially for the laminating process, Rademaker developed a fat-pump capable of processing virtually all types of fat under the right circeudmucsetadnces. The pump 
produces a continuous fat sheet. The pump is mobile and can be fully dismantled for fast and easy cleaning. The accuracy of the Rademaker fat-pump makes the pump well respected.

● REDUCTION STATION
Reducing step for a consistent, quality dough sheet (width and thickness).
LAMINATING
Laminating the dough-sheet (up to 512 layers) depending on the line concept. Several laminating methods are possible, depending on the layout of the Sigma© Laminator and the amount of layers that is desired. 

● COOLING and RESTING
Cooling & Resting are proven steps in the continuous processing of laminated & sheeted dough. Integrating these processes in a (semi-) automatic production line requires specific skill and high- level engineering in order to meet high product quality standards. The cooling process ensures that the integrity of the layers remains intact resulting in a perfect consistency of fat & dough. Subsequently the resting process enables your products to obtain the best possible taste and shape / volume, that is resulting from a combination of dough relaxation (stress reduction) and controlled yeast activity. 

The Rademaker Cooling and Resting concept is a unique system in the market, based on the indirect air coolant principle. This principle fully excludes chemical cooling agents in the process and is developed with the highest hygiene requirements. The continuous external air treatment prevents condensation in cooling area. The system can fit in every required layout due to the modular build. Our system guarantees safe positioning, handling & tracking of the dough. 

○ LAMINATING METHODS
We have developed three different laminating methods. Depending on your type of dough and required capacities, we will use the matching laminating method.

- HORIZONTAL LAMINATING METHOD
The belt with the dough sheet moves back and forth above the next conveying belt, this is an asymmetric lamination system. Suitable for soft dough and no restrictions regarding laminating width.

- LAPPING METHOD
The dough sheet runs vertically between a guiding systems that moves back and forth. This symmetric lamination method is unsuitable for soft dough and has a maximum lamination width of 600 mm.

- CUTTING AND STACKING
A guillotine cuts the dough sheet into regular rectangular sheets which are then stacked on top of each other. This flexible symmetric system lays even and uneven layers. Suitable for soft doughs and no restrictions regarding laminating width.

○ PRODUCTS
Croissants and Pastries