Filo is a very thin layer of dough, that is used for the preparation of different products in the bakery industry (sweet and sour).

The ELIN Filo Production Line has the ability to be adapted for producing any kind of filo recipe. Due of the nature of the process, which is based on producing filo by gradual and auto-adjusted lamination, there is no stress applied to the dough. As a result, the automatic line produces filo of superior quality, similar in texture and taste to the hand-crafted one.

The productivity process is separated into the following steps:

1)     Lamination of the dough

2)     Stretching of the dough (with special mechanism), for further lamination

3)     Drying of the dough, to avoid sticking the products between them.

4)     Cooling of the dough

5)     Collecting of the final product.

ELIN machine Depending on the desired product and production needs, there are models available that can produce a filo sheet of 100μm (0.1mm) thickness depending on the quality of the raw materials used and up to 1200mm exploitable width.

The importance of putting no stress on the dough is common knowledge in the bakery industry. We think of dough as something alive which must be treated as a fragile product. This mentality has been incorporated in our machinery early from the design phase in order to produce a stress free process which gives a final product with unparalleled quality. 

ELIN has developed a series of Filo Line with which more products can be produced. Such products are tortilla, sambosa etc. We have also developed compact models that will reduce the total length of the machine.

ELIN Filo machine range has the following models:

FL80, 100 – 150kg/h

FL100, 180 – 220kg/h

FL120, 300 – 350 kg/h

These production lines are based on the principal that the difference in many products is the recipe, the shape, the size and the baking time.