Tart Shell and Pie Crust Production

In addition to being able to form a variety of food products, including Gluten-free; Our system is perfectly suited for the fast finish forming in tart and pie crust production. With precision parameters high enough to form product as thin as 1mm

Our Cold Pastry Forming/Blocking process is consistently accurate; allowing for precision forming of finished tart shells at consistent density. Gluten-free pastry thickness is limited to 2,0 (0,78″) – 3mm (0,12″) due to its delicacy. All pastry dough that holds together well can be formed thin.

Additionally, we can customize the tart shell edges to accommodate some patterning of your choice.

Use our Pneumatic Cold Blocking Machine with tooling/dies to suit your tart or pie shell, for fast, simple, precise and profitable production.

More info