Pastry
From sweet and filled to savoury and folded – pastries come in a wide variety of shapes and sizes. With bakery machines and industrial lines from RONDO, you can sheet and shape any type of pastry.
About pastry
There is no limit to the variety of pastries. Sweet pastries are popular as a breakfast item or as an accompaniment to tea. Salty versions are great as a quick take-away snack. Whether folded, rolled, filled or sprinkled – on RONDO make-up lines, all types of dough can be processed to create high-quality baked goods.
Your Dough-how expert
Alexander Weissbach
Head of Dough Technology
Characteristics of pastries
Crispy, airy, delicious!
Crispy and flaky or airy and bread-like: RONDO make-up lines can process the different types of dough with ease
Ready for any trend
The demand for vegan and gluten-free pastries continues to rise. With RONDO pastry solutions , you will be prepared for every trend.
All shapes and sizes
Whether folded, rolled, filled or sprinkled: RONDO make-up lines will turn the dough for your baked goods into any shape and size.
Make-up lines for pastries
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 the utmost reliability. Thanks to its modular design, your RONDO line can be configured to suit your specific needs.
Artisanal
- 80 - 100 g
- 150 kg/h
Automated
- 80 - 100 g
- 500 - 800 kg/h
Industrial
- 80 - 100 g
- > 1 t/h
- 24 h / 365 days a year
Have we piqued your interest?
Get in touch with us. We would be happy to advise you on which solution best suits your needs.
Your local RONDO contact person
Peter Spinelli
President & General Manager RONDO North America
Basic types of pastry
Pastries offer almost endless scope for creativity. With RONDO, you can take full advantage of this, starting with the following basic types.
Stamped pastry
- Bread man
- Pastry man
- Vatrushka
Single, double or triple-folded pastries
- Sausage roll
- Vanilla pod, Pain au chocolat, Bear claws, Spandauer
- Dumplings, Empanada, Burekas
- Strudel
- Palmier, pig’s ears pastry, butterfly pastry, plyushka
Single or double-rolled pastry
- Swirl, raisin, nut, cinnamon and vanilla swirl
- Russian plait
- Sweet bread wreath
- Pastry with scissor decoration
Pastry sandwiched with dough band or dough strips
- Pastry with lattice decoration: Flan
- Double-decker pastry: Vol au vent, filled dumpling, strudel
Braided pastry
- Strudel