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    Pineapple bread

    Pineapple bread originated in Hong Kong in the 1960s, when local bakers created this unique bread to attract customers. After baking, the surface develops a golden, crispy crust with an uneven texture resembling the skin of a pineapple—hence the name "pineapple bread." The bread offers a delightful contrast between its crunchy exterior and soft interior, providing a distinctive taste experience.

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      about pineapple bread  machine

      The Dough Dividing Machine is suitable for a variety of dough dividing continuous production and meets the needs of different weights.
      The Cone Rounder can not only be used independently, but also be used with dividing machine, intermediate proofing machine or shaping machine in a production line.
      They are very suitable for dough production, especially the dough with high water content, such as hamburger, French bun, and toast.
      The Encrusting Machine is used to make the pastry crust. It divides the butter into pieces first and then the dough pressing machine flattens the pieces.
      The Tray Arranging Machine automatically covers the main body of the bread with pastry crust.

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