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Capacity: 250-2000 kg/h Thickness of product: 0,9-1,1 mm Raw materials: flour, semolina Energy source: liquid fuel, solid fuel, electricity, gas Control system is carried out with controller and TOUCHSCREEN Key features of the production line: - apart of short cut pasta it is possible to produce potato pellets on the same line - automatic batching system of raw materials is foreseen - machinery provides homogeneity of mixing of components - high quality of the product due to mixing and pressing is made in vacuum conditions - press is completely automatic - flexible system for the adjustment of product dimensions is foreseen - humidity and temperature in the dryer are maintained automatically - different recipe can be use - design of lines can be developed according to customer’s production premises Equipment set of the line: - bag tilting device - flour sifter-batcher - press - trabatto - elevator - drying chamber - cooling chamber - elevator - storage hoppers

Capacity: 150-500 kg/h Thickness of product: 1,1-1,8 mm Raw material: flour, semolina, corn flour, bean flour and ect. Energy source for oven: electricity Energy source for fryer: electricity, thermos oil, Key features of the production line: - automatic batching system of raw materials is foreseen - different recipe and color of product - homogeneity of batch - different tastes with different spices - design of lines can be developed according to customer’s production premises Equipment set of the line: - extruder of dough ribbon with distributor - dough rolling machine - stretching device - conveyor with knife mechanism - tunnel oven - cooling conveyor - slicing machine - feeding conveyor - drum for removing crumb and small fraction - fryer - conveyor for oil removal - drum with spices batcher - cooling conveyor - elevator - packing machine

Capacity: 100-300 kg/h Raw material: flour Energy source for oven: electricity Control system is carried out with controller and TOUCHSCREEN Key features of the production line: - additional unit for rolling specially for producing taralli - replaceable dies for different diameters of product - option for additional equipment: dough feeding into extruder automatic system sprinkler unite (poppy, sesame ect.) automatic stacking system on baking trays - design of lines can be developed according to customer’s production premises Equipment set of the line - flour batcher - inclined conveyor - dough ribbon extruder - multiroller - feeding conveyor with knife mechanism - forming machine - machine for trays feeding - unite for dough base stacking - gilliotine

Capacity: 300-1200 kg/h Quantity of dough layers: 8-16 Raw materials: flour Energy source: electricity Control system is carried out with controller and TOUCHSCREEN Key features of the production line: - proofing of product at proofing chamber for improving quality of products - replaceable drums of forming machine for different kinds and sizes of product - options for additional equipment: automatic dough feeding system into extruder salt sprinkler at the oven entry oil sprinkling on the exit form the oven stackers for staking products in stacks - design of lines can be developed according to customer production premises Equipment set of the line: - dough kneading device - proofing chamber - feeding conveyor - extruder - laminator - three-modular rolling machine - forming machine - tunnel oven - rotary conveyor - cooling conveyor - stacker

Capacity: 100-500 kg/h Quantity of dough layers: up to 288 Raw materials: flour Energy source: electricity Control system is carried out with controller and TOUCHSCREEN Key features of the production line: - automatic batching system of raw materials is foreseen - wide varaity of products provided by replacable units of forming machine: feeding liquid filling sprinkling by sugar, sesame, poppy rolling in a roll one- and multiple rolling notching on surface - design of lines can be developed according to customer’s production premises Equipment set of the line: - lamination line with fat extruder - forming line - tunnel oven - conveyors system for cooling and packing

Capacity: 100-500 kg/h Quantity of dough layers: up to 288 Raw materials: flour Energy source: electricity Control system is carried out with controller and TOUCHSCREEN Key features of the production line: - equipment set of the production line depends on required quantity of layers - automatic batching of components - multiple rolling of the dough creates an ideal layered structure with a uniform distribution of the fat layer between the layers - comfortable access to the units and mechanisms which is contacting with dough, for maintenance and cleaning - production line can be designed according customer’s production premises Equipment set of the line: - dough ribbon extruder - calibrator (2 pcs.) - extruder of fat - rolling unit (2 pcs.) - multiroller (4 pcs.) - laminator (2 pcs.)

Capacity: 100-500 kg/h Energy source: electricity Control system is carried out with controller and TOUCHSCREEN Key features of the production line: - the length of production line depends on product range from 4.5m up to 10.0m - wide range of products due to replaceable units: feeding of liquid fillings sprinkling with sugar, poppy seeds, sesame, etc. twisting in a roll one- and multiple folding surface cuts Equipment set of the line: - forming table - calibrator - cutting unit - a sprinkler of loose ingredients with a humidifier and pressure roller - depositor of liquid filling - folding nodes - guillotine

Capacity: 1800 - 4200 pcs/h Number of rows: 3-7 Energy source: electricity Key features of the production line: - compact design - ability to work as part of a line or separately - replaceable cutting drums for different sizes of croissants