For industrial egg yolk pastry production, you need a full line: dough mixers, dividers, stuffing/encrusting machines (to add the yolk filling), forming machines, ovens (tunnel/rotary), cooling conveyors, and packaging machines, plus accessories like pastry brushes for washes. Key equipment includes automatic encrusting machines to wrap dough around the filling and versatile mixers for dough and batters, ensuring consistent texture and quality for enriched pastries. 

These machines work together in an automated line to produce consistent, high-quality egg yolk pastries, from mixing to final packaging.