Automated production of bread and rolls
Bread is a staple food the world over, but its shape and texture vary greatly depending on how it is made. RONDO can assist you with your bread production by providing the right dough processing line – whether it's for traditional or innovative products, light and airy ciabatta dough, gluten-free rolls or high-fibre wholemeal bread.
Common challenges in bread production
Top quality – day in, day out
How can you reproduce uncompromising quality and perfect results day after day? Seamless coordination is the name of the game: Only when top-quality ingredients, precise processes and state-of-the-art technology work together seamlessly can we consistently produce perfect final products that meet our customers’ requirements.
A wide variety of bread products
Italian ciabatta, French baguettes or German rye bread? Bread is as varied as the places it comes from. As such, it takes a lot of expertise in ingredient selection, dough preparation and dough management to make bread products.
Scaling bread production
The transition from artisanal production to industrial-scale capacity calls for technological infrastructure that can adapt easily to ever-rising demands. Production can only be scaled successfully if the bakery machinery is capable of handling different output volumes effectively.
Innovative solutions for your bread production system
Dough band technology makes for tension-free dough pieces
Producing bread from a dough band offers significant advantages, such as gentle processing, consistent shaping and uniform product quality across a wide range of bread varieties. The continuous dough band keeps the dough loose and even, allowing for precise control of weight and size.
Well equipped for any type of dough
Dough with a high water content, as well as sticky or otherwise ‘difficult’ dough, pose no problem for our dough sheet formers. At the same time, our industrial bread production solutions allow for flexible product changes with minimal manual effort.
The dough-how to achieve success
Your customers are discerning – let us help you deliver top quality every day with our dough-how. Need help optimising your processes? Our experts will guide you through the process of optimising your processes and your entire production planning from start to finish. We also invite you to test your recipes in one of our global pilot bakeries under real-world conditions.
Dough preparation
Dough preparation
It all starts with the perfect mixture: Flour, water and yeast are mixed together with the necessary ingredients in a professional kneading machine to form a smooth dough. The most important part of the process only begins after that, namely during the proofing stage. It’s a process that allows the dough to develop its full flavour at its own pace.
Forming the dough band
Forming the dough band
Using a dough band former (e.g. the RONDO Smartline), the bread dough is then formed into a uniform dough band for further processing. The dough passes through various stations, such as the satellite head, the cross roller and a calibrator, in order to achieve the required final thickness without creating tension in the dough.
RONDO SmartlineCutting
Cutting
The dough band is cut lengthways into strips using cutting rollers and then spread out using a spreading table. The pieces of bread dough and roll dough are then cut from the dough strips using a guillotine.
Rounding
Rounding
The dough pieces take on their final shape after the rounding process. The RONDObot can produce round and oval loaves and rolls of artisanal quality. The dough is then left to rise a second time (final proof).
Video of the RONDObot in actionFurther processing
Further processing
Finally, the dough pieces are baked in an industrial oven
RONDO machines can be used to make these bread products
Automated production of bread and rolls: What matters most
Using a RONDO bakery machine for bread processing will ensure that dough bands are formed gently, the dough is guided without any drops in height, and, ultimately, that the dough produced is tension-free. All of this ensures that the pores – and thus the light, airy texture of the dough – are retained throughout the entire bread-making process. Ciabatta, focaccia, baguettes and other types of bread can be shaped from a continuous dough band in an automated bakery production process. Even flatbread and crispbread can be produced efficiently and hygienically using a RONDO dough machine.
Work with us to optimise your bread production operation!
Bread machines for bakeries and industrial enterprises
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 tailored to your specific bread production needs.
Automated bread production
Starline 5
- 16,000 rolls
- 2,000 baguettes
- 1 – 1.2 t/h
Automated bread production
Smart Bread Line
- < 1000 kg/h
- 2-shift operation
Industrial bread production
ASTec Bread Line
- > 800 kg/h
- 24 h / 365 days a year
Have we piqued your interest in bread production?
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 professional-grade bread roll production – we’re here to help.
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