The Dough Extruder by Farhat Bakery Equipment efficiently processes a variety of doughs, ensuring uniformity and preserving texture. It’s customizable for different thicknesses, equipped with grooved rollers for optimal dough structure, making it ideal for diverse bakery applications.
Dough Extruder is a four-roll dough-sheet preformer that converts fed dough into a continuous, controlled sheet for low-stress calibration and lamination. Farhat configures the machine around the product—not just a nominal belt width or catalogue speed—so product or dough condition, geometry, upstream flow and the next process are defined before the final model is released.
For bakery teams comparing industrial dough extruder options, the practical questions are straightforward: Will it handle the real recipe without damaging the product? Can it maintain the required spacing and quality at net production rate? Is the food zone accessible for the plant’s cleaning program? And can the machine exchange clear run, stop and fault signals with the rest of the line? This page answers those questions without treating a reference project as a universal specification.
The machine’s role is specific: it is a four-roll dough-sheet preformer that converts fed dough into a continuous, controlled sheet for low-stress calibration and lamination. Its value comes from making one critical operation repeatable while protecting the product for the next stage. Farhat engineers the product-contact path, drive arrangement, sensing, settings and transfer geometry as one system.
The operating recipe should document the settings that affect product quality, plus the checks an operator completes at start-up, after a stop and during changeover. That creates a usable process window instead of a single unexplained speed claim.
The dough extruder can be considered for:
Compatibility is confirmed with the intended dough or finished product. Dimensions alone are not enough: weight, thickness, surface condition, moisture, temperature, flexibility and orientation can all change how a bakery product behaves on the same machine.
This machine creates an initial sheet; it is not the final thickness-control stage. Satellite, lamination and cross-sheeting heads complete progressive reduction according to the product.
The controls scope should define permissives, blocked-product detection, upstream stop logic, downstream-ready signals, emergency-stop zones and restart behavior. Mechanical scope should define centerline, elevations, access space, utility drops and the sanitation boundary.
The figures below describe the uploaded reference configuration; they are not universal guarantees for every Farhat project.
| Item | Verified reference data |
|---|---|
| Verified reference model | F20V7-4C60-20/40 |
| Reference rollers | 4 × 600 mm UHMW; 2 ruled and 2 smooth |
| Reference sheet-thickness range | 20–40 mm at this stage |
| Reference line speed | 3–9 m/min |
| Approximate dimensions | 1,775 × 1,110 × 1,995 mm |
| Approximate weight | 660 kg |
| Installed power | 0.54 kW |
Before Farhat fixes the model and performance window, provide:
Also identify the target net sellable output rather than only the fastest instantaneous rate. Net output accounts for normal gaps, changeovers, cleaning and upstream/downstream constraints, giving the project team a more useful basis for line design.
Product-contact materials, belt or roller release, access and cleaning method must be confirmed on the final technical offer. The sanitation plan should identify dry-clean, wet-clean or clean-in-place zones; safe tool removal; allergen changeover; drainage where water is used; and inspection points. Operators must follow the supplied manual, guarding, interlocks and site lockout/tagout procedure. Marketing copy should never imply that stainless construction alone makes a machine hygienic.
Send Farhat your product specification, target output, available layout and utility information. The engineering team can then propose the machine configuration, line interface and acceptance criteria that match the actual bakery process.
Farhat’s Dough Extruder stands out as a versatile powerhouse, seamlessly processing various types of dough while preserving their unique textures. This versatile machine effortlessly handles both soft and stiff doughs, promising consistent results and superior quality.
Designed with multiple grooved rollers, the extruder ensures the dough’s cell structure remains undamaged, guaranteeing an outstanding dough quality that sets the foundation for exceptional bakery products.
The Dough Extruder offers several configurations and sizes, ranging from 200mm to 1200mm wide systems. You can adjust the dough sheet thickness from 10mm to 50mm, providing the flexibility to cater to specific bakery needs.
Typically, dough is fed into the hopper from a dough delivery system, such as a star cutter feeding dosing hopper. The dough then passes through a series of grooved and shaped rollers (3, 4, or 5 depending on the extruder model), forming a continuous sheet ready for the sheeting system.
Thanks to the handwheel or touch screen options, adjusting the dough sheet thickness has never been easier. This convenience allows you to achieve the desired dough thickness and texture, creating the perfect base for your bakery products.
It is a four-roll dough-sheet preformer that converts fed dough into a continuous, controlled sheet for low-stress calibration and lamination. Farhat supplies it as a configured machine or as an integrated module within a bakery production line.
Typical applications include pizza and flatbread sheeting, lavash and cracker make-up, breadstick and laminated dough applications, and continuous dough sheets within the approved recipe range. Final compatibility depends on the recipe, product state, dimensions and required handling, so representative trials or samples are recommended.
Capacity is calculated from the approved product pitch, rows, mechanical cycle, belt speed and surrounding equipment. The quotation should distinguish a reference maximum from the expected net production rate for the customer’s SKU.
Yes, when a site survey or verified drawings establish the infeed and discharge elevations, available footprint, product flow, utilities and controls interface. Retrofit scope may include new transition conveyors, guarding and software interlocks.
Farhat needs product samples or photographs, recipe and dough conditions where relevant, dimensions and tolerances, required output, row layout, utilities, sanitation method, plant drawing and the upstream/downstream machine details.
Changeover may use HMI recipes, mechanical position indicators, adjustable guides or product-specific change parts. The final proposal should list every approved format and identify which adjustments require tools.
The final design defines removable product-contact parts, belt or tool access, inspection points and preventive-maintenance intervals. Cleaning chemicals and methods must be compatible with the supplied materials and electrical protection level.
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Driven by a passion for precision, Farhat Bakery Equipment has crafted premium bakery machinery for over 50 years. Our legacy is built on innovation, quality, and an unwavering commitment to excellence.
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