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The Pastry Production Line meets bakery demands for different sizes and shapes of bread through versatile designs and efficient technologies. Below are its key features and advantages:

1. Flexible Size Adjustments

The Pastry Production Line allows for the adjustment of bread size according to customer requirements, including the length, width, and thickness of the bread. By adjusting the working width of the equipment (ranging from 380mm to 850mm), it can produce different sizes of bread, catering to diverse market needs. Whether for small bakeries or large-scale bakeries, the equipment offers flexible solutions to meet varying bread specifications.

2. Customizable Bread Shapes

This production line can adapt to the production of various bread shapes, including traditional D-shaped bread, round bread, and elongated bread. The equipment is equipped with adjustable molding molds and cutting devices, which can be quickly changed to produce custom shapes. The forming devices on the production line are flexible and can be adjusted to meet different shape and size requirements, ensuring the perfect presentation of bread shapes.

3. High-Precision Dough Lamination Technology

The lamination system of the equipment precisely controls the dough's thickness and layers, ensuring uniformity in each layer, thus maintaining consistency and layer separation in bread of all shapes. This technology is especially important for making products like Danish Pastry and Croissants that require clear layering.

4. Versatility and Ingredient Addition

The Pastry Production Line supports the addition of various ingredients (such as butter, nuts, chocolate, etc.) and can be customized according to different product requirements. This means that the production line can not only meet the demand for different sizes and shapes of bread but also adjust for various flavors and ingredient preferences, satisfying the demand for personalized products in the market.

5. Efficient Automated Operation

The fully automated operation system allows the equipment to efficiently produce a variety of bread sizes and shapes. The production line automatically adjusts operating speed, pressing force, and dough thickness, reducing manual labor and improving production efficiency while ensuring product consistency. This allows bakeries to quickly adjust production plans to meet the changing needs of the market, particularly in different seasons and customer preferences.