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Product-Highlight iba 2025

Dough belt system that is gentle on dough and butter

Our Block lines for dough bands respect the properties of the dough and the fat without any kind of extrusion, using our Plaff-Plaff system for the dough and our unique fat cutter for butter, lard or margarine. Achieving an artisan result over the final product.

Maquinaria Vinas
08349 Cabrera de Mar (Barcelona), Spain

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Our pastry section is divided in dough sheet production lines, we call Block Lines, and format or make up lines we call format lines.

Both lines have the same philoshopy behind its design, to achieve an artisan quality product as it was a hand-made one with an automated process that allows the client the versatility to find the kind of products one is looking for.

Our Block lines are tailored to our clients needs and are designed to keep the properties of the dough (our plaff-plaff system) and the qualities of the fat (our fat cutter) intact. We adapt our lines to our recipe so you can have a unique result with an outstanding quality and a hand-made quality result.

Our Block lines can provide from 4 layers to 800 layers, or more, depending on how many stations of zig-zag are added to the layout with total control over the tickness, width and weight of the dough band. The production range of our Block lines are between 250kg/h and 1.250kg/h.

Our lines are designed to work with high quality butters that do not work well with fat extruders. It also works ver well for delicate products such voulavent or products with 16 to 32 layers such as croissants because their development and volume is increased by the reaction of a dough and a butter that haven't suffered any damage during the production process.

Check some dough band examples and the effect on the final product below:

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Xenia Vinas

Xenia Vinas

CEO
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