Automated croissant production
When it comes to producing croissants, creativity knows no bounds. Our dough experts will help you bring your product idea to life, whether it’s a cronut, a two-tone croissant, or a classic French butter croissant. RONDO is the world’s leading provider of industrial lamination, fully automated croissant production, and the ideal machines for perfectly crafted artisanal croissant products.
The challenges of croissant production
Consistent quality across all final products
High-quality ingredients, the correct dough and fat temperature, the right number of layers, and extremely gentle dough processing are of the utmost importance when making croissants.
Expanding the product range and responding to trends
The market situation requires bakeries to be adaptable. The current product range needs to be reviewed on a regular basis. Trends amplify this effect, and it is important to be able to respond to them quickly.
Improving efficiency and promoting growth
Pricing pressure and competitive pressure are growing steadily, and finding qualified staff remains a constant challenge. Smooth workflows are essential for remaining competitive.
Our solutions for your croissant production operation
Perfectly laminated dough
Machines like our Modular Laminating Concept (MLC 4.0) or our legendary dough sheeters deliver perfectly laminated dough bands, day in and day out. RONDO is a global leader in lamination, making us your partner of choice for industrial and artisanal production of laminated dough.
Maximum flexibility – expert advice
Our croissant machines’ greatest strength is their versatility. With RONDO, you can produce a wide variety of products using a single machine. Our Dough-how Center offers inspiration and guidance on your product range and the latest trends – we’re right at the cutting edge.
Grow with RONDO
Looking for a partner who will help you grow your business every step of the way? At RONDO, we are here to help you. We offer solutions for croissant production, ranging from small, handy tabletop dough sheeters to our ASTec Croissant Line, which can produce 150,000 croissants per hour.
Dough preparation
Dough preparation
The ingredients (usually flour, water, yeast and, for brioche dough, butter, as well as additives such as food colouring for two-tone croissants, where necessary) are kneaded using a commercial dough mixer
Dough rising & cooling
Dough rising & cooling
To ensure the layers form perfectly, the dough must be chilled. This ensures that the layers of fat and dough remain nicely separated afterwards.
Forming the dough band
Forming the dough band
The croissant dough is rolled out into a dough band using a dough band former or a dough sheeter.
Laminating
Laminating
When laminating, butter or margarine is first smeared onto the dough using a fat pump. The fat is then folded in and the desired number of layers is formed. The dough band is then rolled out to its final thickness and the required working width.
Cutting and separating
Cutting and separating
The cut-out triangles are formed from the laminated dough band and then processed into the final product.
Filling (optional)
Filling (optional)
Croissants can be filled with sweet ingredients (e.g. a nut filling) or savoury ingredients (e.g. ham).
Rolling
Rolling
The triangular-shaped dough pieces are carefully rolled up. The rolling process can be done by hand, but it can also be fully automated. Our ASTec Croissant Line can automatically roll up to 150,000 croissants per hour.
RONDO Croissant System in a 3D videoFurther processing
Further processing
After the curling process, there are a wide variety of options for the final stages of croissant preparation. The dough pieces are either frozen immediately after curling, cooked first and then frozen, frozen in a semi-baked state, or delivered to the outlets fully cooked and baked.
RONDO machines can be used to make these croissant products
Work with us to optimise your croissant production operation!
Our croissant production solutions
RONDO will support your bakery operation by supplying a machine with the right capacity and level of automation. What they all have in common is high precision and exceptional reliability. Thanks to its modular design, your RONDO system can be configured to suit your specific needs.
Make croissants the artisanal way
Croissomat 4.0
- Up to 900 pieces per row per hour
- Between 2 and 6 rows
- Unfilled croissants
- Laminated and non-laminated doughs
Automated croissant production
Cromaster
- Up to 3,000 pieces per row per hour
- 2-8 rows unfilled (up to 24,000 pcs/h)
- 2-5 rows filled (up to 10,000 pcs/h)
- Many sizes and shapes, filled, unfilled
- Laminated and non-laminated doughs
Industrial croissant production
ASTec Croissant Line
- Very high capacities
- Precise weighing, shaping and positioning
- All sizes and shapes, filled, unfilled
- Laminated and non-laminated doughs
Our customer segments
Industrial baked goods production
Artisanal bakeries
Have we piqued your interest?
Get in touch with us. We would be happy to advise you and work with you to find the solution that best suits your needs. Whether you have questions about dough processing, bakery machinery or the production of baked goods in all its forms – we’re here to help.
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Frequently asked questions about croissant production
How long does croissant production take?
The time it takes to produce croissants varies depending on production and quality requirements. The entire process can take anywhere between four hours and three days. Traditional croissant production is spread over approximately three days:
- Day 1 – Mix the ingredients, knead the dough, allow it to rise overnight
- Day 2 – Laminate the dough with butter or margarine, allow it to rise overnight again
- Day 3 – Sheet the dough to the desired size, cut croissant triangles out of the dough band, roll up the dough triangles, place on a baking tray and bake
The longer you allow the dough to sit, the longer the yeast will remain active in the dough. This produces more natural flavours. However, this only applies to rising times of more than 8 hours, i.e. it is best to allow the dough to rise overnight.
Dough sheeters are very useful during the production process. They save time and reduce physical labour during the sheeting and laminating process. In fully automated production, bakery machines take over the laminating process from start to finish.
What different types of croissants are there?
There are an enormous number of varieties of croissants. These differ, for example, in terms of ingredients (whether they are made with margarine or butter), the filling (sweet, savoury) or the shape, size and weight. Croissants can weigh approx. 25 – 100g from small to large, and from 10 – 120g for special variants.
The type of dough also offers scope for variety. Besides standard croissants, there are also croissants made from wholemeal dough, dough with added seeds (e.g. sesame or linseed) and ‘free-from’ dough (vegan or gluten-free). The soft pretzel croissant, which is glazed with lye after curling but before baking, is special in terms of how it is made.
What trends can be observed in croissant production?
In recent years, trends in croissant and laminated dough products have become increasingly diverse. One example is fusion croissants, which have a special shape and filling. This has seen the emergence of ‘cronuts’, cube croissants, croissants with matcha or pistachios, and the more well-known bi-colour croissants, which get their unique appearance from a coloured layer of dough.
What is the difference between butter and margarine when it comes to making croissant dough?
Butter and margarine have different melting points. It is best to prepare dough laminated with butter at ambient temperatures below 18 degrees Celsius, whereas margarine can be prepared perfectly well at 18 – 22 degrees Celsius. This makes margarine easier to work with when making croissants. The drawback with margarine, however, is the appearance and flavour of the final products. Many consumers prefer butter croissants to croissants made with margarine because of their fantastic flavours. Margarine-based croissants, however, can also be made vegan. Modern croissant machines, such as our Croissomat 4.0, can cut and curl triangles of dough to an artisanal standard, regardless of whether vegetable or animal fat is used.