The puff pastry dough is fed into the hopper of the cookie machine and extruded to match the size of the puff pastry shells. The size of the die nozzle can be customized; different diameters are available, for example, a circular nozzle with a diameter of 5-8 mm.
Pressure adjustment: The extrusion pressure can be adjusted between 0.3 and 0.5 MPa, which allows for the use of high-viscosity dough without causing deformation.