First stamp, then fill, rotate and curl. With our process-reliable solutions it is perfectly easy for you to produce all sorts of croissants and other curled baked products quickly and economically.
Rondinette curls the triangles you have produced on the Cutomat or cutting table into loosely curled unfilled croissants.
For unfilled croissants
Up to 800 per hour
There is space in any bakery for the compact Croissomat SCM, the machine for unfilled croissants.
For unfilled croissants
Up to 4500 per hour
For the production of filled croissants, this Croissomat model can be equipped with a filling depositor and a special curling unit.
For unfilled and filled croissants
Up to 4500 (unfilled) or 2800 (filled) per hour
The Cromaster combines uniquely high production capacity with compact construction.
For unfilled and filled croissants and more
Up to 24,000 per hour
