How this line works: The Encrusting Line is designed for
filled/co-extruded products — chocolate-filled cookies, cream-filled buns,
and similar items. The 3rd Hopper serves as a chocolate (or
other filling) injector that feeds directly into the Encrusting Machine,
enabling simultaneous outer-shell and inner-filling formation in a single
pass.
01
Mixer
Prepares the outer dough/shell mixture to the required consistency
before feeding into the line.
02
Sheeter / Dough Prep
Rolls and prepares the dough into a uniform sheet or portioned form
ready for the encrusting unit.
03
Encrusting Machine
Core unit — simultaneously forms the outer dough shell and injects the
inner filling via the 3rd Hopper. Accepts up to 3 hoppers: Hopper 1
(outer shell), Hopper 2 (secondary layer), Hopper 3 (filling
injector).
04
3rd Hopper — Chocolate Injector
Dedicated hopper attached to the Encrusting Machine that feeds liquid
or semi-solid chocolate into the co-extrusion nozzle. Controls fill
ratio and injection pressure for consistent centre-fill.
05
Stamping
A mechanical press/stamp that applies a defined shape, pattern, or
surface impression onto each encrusted piece immediately after forming
— ensures uniform product appearance and branding.
06
Autopanning
Automatically picks up stamped pieces and places them onto baking
trays in set rows and columns — eliminates manual loading at the end
of the line.
Interested in the Encrusting Line?
Get in touch with our engineers for a custom quote and site assessment.