Fully automatic pine cone/thousand-feuille production line

Add pastry

Through sensors and computer control systems, the amount of pastry added is accurately measured to ensure even distribution of pastry and a consistent crispy texture.

Dough stacking

Tart stick rolled up

Roll up the butter-wrapped dough from one end to form a cylinder. This step requires controlling the tightness of the roll to ensure that the final puff pastry has distinct layers.