Automatic Pastry Sheet & Wrapper Making Machines

About High-Yield Automatic Steamed Bun Molding Machine & Tangyuan Making Machine

This fully automated line divides, portions and shapes dough into uniform steamed buns and tangyuan (glutinous rice balls) at high speed, replacing slow manual forming. Operators load prepared dough into the hopper, set the portion size, and the machine delivers consistent weight, shape and closure on every piece. It is built for bakery central kitchens, restaurant chains, catering suppliers and food factories that need steady, repeatable output, with size and weight ranges adjustable to suit different menu items.

How to Choose

  • Production output per hour, matched to your daily volume so the line never becomes a bottleneck
  • Adjustable bun and tangyuan weight range to cover your full product portfolio
  • Food-grade stainless steel dough-contact parts for hygiene and fast cleaning
  • Easy changeover between buns and tangyuan or between different sizes
  • Automation level and control panel, from semi-automatic to fully automatic with digital settings

FAQ

Q: What can this machine produce besides steamed buns?
A: With the right molds and settings it forms tangyuan (glutinous rice balls), dumpling-style dough pieces and other round filled or unfilled dough products. Confirm the weight range and mold options with us for your exact recipe.

Q: How many buns can it make per hour?
A: Output depends on the model and the portion weight you set, but commercial machines are generally rated in hundreds to thousands of pieces per hour. Tell us your target volume and we will recommend a suitable capacity.

Q: Is it difficult to clean after a shift?
A: No. Dough-contact parts such as hoppers, molds and rollers are designed for quick removal and washing, which is important to prevent dough residue from drying on surfaces.

Q: What dough can I use?
A: Standard leavened dough for steamed buns and sticky glutinous rice dough for tangyuan both work. Dough hydration and temperature affect forming quality, so follow the recommended consistency for the best shape.