Cromaster
The Cromaster croissant machine offers a wide range of options: it not only produces croissants reliably and efficiently, but also baguettes, pain au chocolat and salted breadsticks. And all this at maximum capacity in a small space.
Is the Cromaster the right fit for your business?
Stamp triangles from the dough band, fill if required, turn and curl – the Cromaster performs these four work steps fully automatically at high speed and with supreme precision. A wide variety of top-quality croissants and other curled pastries can be produced in the smallest of spaces.
Up to 24,000
Croissants per hour
The Cromaster delivers a top performance in the smallest of spaces. Depending on the product type, a capacity of up to 3,000 units per hour per line (max. 8) can be achieved.
24/7
Operation
The Cromaster has a robust design and is built for continuous operation. A sophisticated, hygienic design and clever components ensure that cleaning and product changeover can be carried out fast.
Huge
Product variety
Croissants of all sizes, filled or unfilled, curved or straight, tightly or loosely curled: The Cromaster makes them all, and as a bonus, it also makes salted breadsticks, whole grain rolls, baguettes, egg tarts and more.
Fast and precise
Process reliability and repeatability
The Cromaster works precisely, reliably and extremely productively – thanks to our experience in croissant production. From the pivoting guillotine to the motor-driven curling unit, all the components and machine processes are well thought out and proven in everyday operation.
Strengths of the Cromaster
Extensive product variety
- Mini, midi and maxi croissants from 10 to 200 g
- From laminated and non-laminated doughs
- Filled and unfilled with open or closed ends
- Loosely to tightly curled
- Slightly to sharply curved
- Also sandwich rolls, salted breadsticks, grain rolls, baguettes, pain au chocolat, egg tarts and more
Expanding your product range made easy: Take advantage of the countless possibilities that Cromaster can offer you. All you need is one machine to make all your curled pastries.
Perfection and reliability
- Highly precise travelling guillotine
- Precisely adjustable turning unit
- Driven curling unit
- Self-cleaning curling cassette (with built-in scrapers)
- Reliable Siemens control system
- Robust, durable design
- Energy efficient gear motors
All components of the Cromaster are high-quality and robustly built, and thanks to their precise adjustment options, they ensure perfectly consistent results. You can rely on the highest levels of precision and process reliability.
Top performance on a small footprint
- Shortest version only 4.5 m long
- Automated, fully automatic or multifunctional
- Various feeding options
Industrial performance for every need: As a stand-alone machine, the Cromaster will even fit into smaller bakeries. When fitted with a laminating line, it becomes a fully automatic production line, and when integrated into a make-up line, it provides a multifunctional solution.
Efficient product changeover
- Change stamping and turning tools in just a few simple steps without the need for tools
- 1 curling cassette: suitable for various sizes of filled and unfilled croissants
The Cromaster can be quickly retooled. Thanks to the universal curling cassette, you not only save on production time but also on the initial investment, as you only need a single curling cassette instead of several.
Time for production, not cleaning
- Curling cassette: can be wet-cleaned or cleaned in the dishwasher
- No build-up of dough scraps thanks to smooth stainless steel surfaces
- No sharp edges or corners
- Tool-free quick-release belt
- Concealed motors
Thanks to sophisticated details, cleaning is kept to a minimum. This way, you save valuable time in your production process whilst ensuring the highest standards of hygiene.
Intuitive operation
- Colour touch screen with easy-to-understand icons
- Program settings can be saved
- Integration of the upstream and downstream machines
- Data protection by user management
- Cross-machine program management with master function (optional)
- Interface for remote maintenance and service support (optional)
Thanks to the modern RCC control system, you can view all key data relating to the machine and the process on your screen. Even inexperienced personnel can work quickly and efficiently with the Cromaster.
Frequently asked questions about croissant machines
How many layers of fat are appropriate for which products?
Baked goods with 12 – 16 layers of fat are characterised by a large volume, beautiful flaking and an open, wild crumb. They tend to be more airy than baked goods with more layers of fat and the layers are clearly visible in the final product. 24 – 27 fat layers result in a smaller volume and the baked goods have a more compact crumb. The general rule is: The higher the number of fat layers, the more bread-like the final product. In addition to croissants, which traditionally have 12 – 27 layers of fat, there are other products, such as pastries, some of which are made with dough containing far more layers of fat.
Bakery machines manufactured by RONDO allow you to fully automate the lamination process and croissant production. Our Modular Laminating Concept 4.0, MLC 4.0 for short, forms an endless dough band from kneaded dough. The fat band is then applied to this and folded into the dough. The lamination process then begins. The MLC 4.0 can be customised to the number of layers and degree of automation required.
How do the finished croissants get from the bakery to the customer?
The way baked goods get from the bakery to the customer is as unique as each company involved in the process. In baked goods production, the following business models are feasible:
- Freshly baked goods
Bakery with at least one outlet that sells its own freshly baked products or delivers them to customers. - Pre-baked, frozen
The goods are produced at a different location from where they are sold. Before the products go to the outlet for the final baking stage, the semi-finished dough pieces are frozen during production and dispatched to the point of sale. This business model is highly convenient and minimises the risk of errors during the final baking process at the point of sale. - Unbaked, frozen
The dough pieces are proofed and baked right there in the outlet. This approach is capital and labour-intensive (operation of machinery, storage, quality assurance on site) and is therefore rarely used nowadays. - Packed half-baked
Pre-baked, pre-packaged products are sold in retail outlets (stored at room temperature (‘modified atmosphere packaging’, MAP), chilled or frozen). End consumers carry out the final baking process in their own ovens. - Long shelf-life products
Special form of production that is geared towards a long shelf-life for baked goods. For sale in retail outlets.
RONDO is a manufacturer of bakery machines. We focus on holistic solutions and are happy to advise you on production planning issues. You will find croissant machines for every company size in our range.
Bespoke automation
The Cromaster can start out as a compact automated solution and be expanded into a fully automated production line at a later stage. From the outset, you will benefit from high performance and a wide range of top-quality products.
Automated
As a stand-alone solution, the Cromaster is fed by a dough sheeter, such as the Compas 4.0, and a calibrator.
Fully automatic
With a feeding line or laminating line and a panning machine, you can expand the Cromaster all the way through to a fully automatic production line.
Multifunctional
Combined with a suitably equipped Starline 5 upstream, you get a particularly compact, multi-functional line for producing croissants, pastries and much more. When producing filled croissants, the Starline 5 stamps and fills the triangles, while the Cromaster turns and curls them.
Ideal for these baked goods
With the Cromaster, you can produce a wide variety of products: a wide range of croissants, salted breadsticks, whole grain rolls, baguettes, and egg tarts. Example:
Making croissants with the Cromaster
Cutting and stamping
Cutting and stamping
A cutting shaft cuts the dough band into strips, which are then stamped into triangles. The travelling guillotine operates without a belt stop and ensures that the triangles retain their exact shape and remain in the correct position – one of the most important prerequisites for further processing into high-quality croissants.
Filling (optional)
Filling (optional)
A filling depositor is inserted between the cutting unit and the turning unit when you want to produce filled croissants. The filling can be spread across the entire base line. This allows for a very high fill capacity. Chocolate sticks, ham, cheese or slices of salami and the like can be applied by hand.
Separating and turning
Separating and turning
The turning device picks up the triangles, turns and separates them, and positions them in a precise line on the conveyor belt. It is driven by a servo motor. The angle of rotation can therefore be set to the nearest degree.
Calibrating and spraying
Calibrating and spraying
The triangles can be adjusted to the desired thickness and height, thereby influencing the number of twists in your croissants. The triangles are then sprayed with water to prevent the ends from opening up again after they have been curled.
The optional ‘Jumping Calibrator’ dynamically calibrates the dough pieces. It is also suitable for filled croissants and makes the seam on egg tarts or baguettes virtually disappear.
Wrapping and curling
Wrapping and curling
Whether loose or firm, filled or unfilled, you can set the exact parameters for every pastry and save them in the program. The motor-driven curling unit ensures high reliability in the curling process.
Bending
Bending
For curved croissants, a very compact bending unit is used after the curling unit. It is suitable for two- or three-row production and offers a high degree of process reliability, as the ends of the croissants are folded forwards. The optional tip positioner first aligns the tip of the croissant with the desired position
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Technical data
Cromaster
| Recommended operating time | Multi-shift operation |
| Dough band width | up to 570 mm |
| Conveyor belt width | 640 mm |
| Speed of conveyor belt | up to 10 m/min |
| Space requirement (L×W×H) | 4,485 – 5,735 × 1,555 × 1,445 mm |
Capacity
| Unfilled croissants | - max. 8 rows - 3,000 croissants per row / hour = max. 24,000 croissants per hour |
| Filled croissants | - max. 5 rows - 2,000 croissants per row / hour = max. 10,000 croissants per hour |
| Curved croissants | - max. 3 rows - 2,000 croissants per row / hour = max. 6,000 croissants per hour |
Possible additional functions
| - end-to-end machine program management with master function |
| - moulding plate for baguette production |
| - bending unit |
| - pressing rollers |
| - remote maintenance |
Accessories
With RONDO accessories, you can adapt the Cromaster to your specific needs.
Supplementary machines
These machines are the perfect match for the Cromaster. You can use them to automate additional steps in your production process.
Similar machines
These machines may also be of interest to you.
Have we piqued your interest?
Get in touch with us. We would be happy to advise you on which solution best suits your needs.
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