Thin dough (filo dough) is used mainly in the Balkans and in Asia to create tasty delicacies such as baklava, egg rolls, sambosa, chapati and many other products. The common characteristic is a particularly thin dough that is between 0.3 and 1 mm thick. The dough is often layered, moistened, or stuffed and then frequently deep-fried or baked.
Infos
Thin dough must be produced with the thin dough line in a precision and conservative manner that avoids leftovers but at the same time creates a wafer thin sheet of dough. The FRITSCH thin dough line laminating technology specializes in this process. The sheet of dough is brought with the thin dough line to its final thickness of less than 1 mm using dual-mode calibrating heads and special spreading belts.
