Samosa Line

Breaks bulk dough into equal-weight pieces to feed into the extruder consistently.

Forces dough through a die/mould to produce a continuous uniform dough tube or flat strip — the starting form for samosa pastry.

Applies controlled pressure to flatten and pre-shape the extruded dough to the desired thickness.

A series of rollers that progressively thin and laminate the dough sheet in multiple passes, improving texture and uniformity.

Rolls the dough in a perpendicular direction to even out any directional thickness variation and improve sheet isotropy.

Final precision thickness control before the dough sheet enters the cutting stage.

Stages the calibrated sheet for guillotine cutting into samosa-size squares or rectangles.

Collects and returns dough trim/scrap from the cutting stage back into the process, minimising material waste.

Cuts the sheet into precise samosa pastry pieces.

Automatically places cut pastry pieces onto trays for filling or baking.

Customer-configurable system that automatically supplies empty trays to the autopanning station.