In ELIN’s automatic grissini production line, which we equipped SAVOIDAKIS SA, the dough is shaped to the desired thickness during the process of the no-stress lamination phase.
Then, the formed dough sheet inserted into the forming system and formed to the dough strips while later topping of raw materials like seeds is possible to placed if it is desired at the specially designed topping station. Finnaly, ready-to-bake grissinis are deposited into the trays thanks to the system of automated depositing