A palmier lamination line is a sophisticated industrial setup designed for the production of laminated dough products, such as puff pastry and croissants. This specialized equipment integrates several key processes essential for creating layers of dough separated by thin sheets of butter or margarine. Typically, the line includes a dough sheeting station where dough is rolled and flattened to precise thickness, followed by a seed filling application unit that evenly distributes fat onto the dough. Subsequent folding and lamination stages repeatedly fold the dough and fat layers together, creating multiple layers that form the characteristic flaky texture upon baking. Modern palmier lamination lines often feature advanced automation and control systems to ensure consistency and efficiency in production, catering to the high demands of bakeries and food manufacturers worldwide. These systems not only enhance productivity but also maintain the quality and integrity of the final pastry products, meeting the expectations of both consumers and industry standards.