SHEETING & LAMINATING This is often accomplished using rollers that reduce the sheet's thickness, although Rheon's method is a bit different. " We use what we call a stretcher, " Mr. Giacoio said. " This machine pulls the dough and uses rollers in an elliptical pattern to push the dough against conveyor belts that are moving at different speeds to stretch the dough. With this method we can reduce the dough sheet without doing damage to the delicate layers in laminated products. " Dough sheets that are shaped accurately and weighed precisely ensure a consistent product. " Homogenous dough feeding into the pre-portioner is ---BAKE---MORE----http://www.ipco.com/bake