ITECA puff pastry lines enable an automatic multiple production, consisting in croissants, mini-croissants, toaster tarts and strudels; all of them can be produced by the same plant. Products are moved along the line with baking trays that can be stored in designed vertical storage units whenever a production changeover is required and the products need different baking trays sizes than the previous ones.

As for traditional Italian desserts lines, ITECA designs a yeast room/fermentation chamber for starter cultivation to be used in dough. Once artfully mixed all several ingredients, the dough is layered, laminated, cut in single-portions and rolled-up. After being molded, products are conveyed into the proofing chamber where the starter enables the product to leaven and develop all sort of characteristic flavoring. The baking trays containing the products enter then into the baking oven and, after cooling, the products are filled with creams and/or jams. At the end of this operation, the product is depanned from the baking trays and conveyed to packaging.

The client can decide number of layers, weight, dimensions and filling type (bicolor filling option is also available).

Upon client request, ITECA also designs automatic lines for the production of precooked frozen croissant, filled or natural.