Machines that spin batter into kataifi — the hair-thin, crisp pastry strands behind kunafa and the shredded shell of Dubai-style chocolate. Batter is dosed onto a heated griddle, spun into fine noodles and roasted golden, so a production line gets a steady supply instead of drizzling it by hand.
It doses batter onto a heated rotating griddle, spins it into hair-thin strands and roasts them crisp — the step that is otherwise done by hand-drizzling batter over a hot plate.
Yes — the shredded shell in those bars is kataifi, toasted and mixed with pistachio cream. Same strands as kunafa.
Both are available, specified to your site's utilities. Tell us your target output per hour and we'll match the model and heating.
