Croissomat 4.0
Use an automated and efficient process to produce first-class croissants and other pastries on a par with artisanal products. Individually configurable process steps ensure maximum process reliability thanks to servo motors.
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Strengths of the Croissomat 4.0
Integrated calibrator
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Consistent dough weight and seamless joining of dough bands
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Removes tensions from the dough bands, resulting in homogeneous final products
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Minimises dough trimmings
Clean guillotine incision
- Clearly visible fat layers, resulting in beautiful layering
- Tool selection ensures plenty of freedom in terms of shapes and sizes
Patented separator
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Precise separation of triangles without deformation
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No need for adjustments to stamp sizes
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Greater productivity
High-precision panning
- Accurate panning and turning of triangles
- Highest level of process reliability thanks to servo motors
Visible curling process
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Gentle curling process that does not squash the fat layers
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Anything from tightly to loosely curled croissants is possible
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The ability to see into the curling unit ensures uncompromising product quality
Versatile bypass table
- Completely tool-free, swift conversion process
- Straightforward expansion process to create a compact make-up line
- Extended scope of application
Consistent level of process reliability
Croissomat 4.0 in 3D
Discover the innovations of the new Croissomat 4.0 in the 3D video on Youtube.
Up to 5,400
unfilled croissants per hour
- Production across 2 - 6 rows
- Up to 900 croissants per row, per hour
- Large selection of stamps for croissants of different sizes and weights
Simple and safe to operate
thanks to smart design
- Intuitive operation due to multilingual touch panel
- Latest hygiene standards guarantee less contamination and dough residue
- Highest work safety standards and quick elimination of error sources
Outstanding product variety
not only in the case of croissant variations
- Wholemeal doughs, yeast doughs and multi-coloured doughs can also be produced
- Stamps can be upgraded to produce squares, ovals or circles
- Product range can be easily expanded
Frequently asked questions about croissant machines
What needs to be kept in mind when processing croissant dough?
Firstly, the dough should be sheeted to a thickness of 7 – 10 mm. This dough thickness is ideal to avoid damaging the existing layers in the dough. Sheeted dough is more susceptible to heating. It should therefore be finished under controlled climatic conditions. When working with dough laminated with butter, an ambient temperature of 16 degrees Celsius is beneficial.
What needs to be kept in mind when curling croissants?
Once the dough has been sheeted, the triangles can be cut or punched out. The layers of dough/fat must remain visible. If the cut edge is glued, the gradation will no longer be visible in the final product. The triangles are then stretched lengthwise, depending on the required number of curls, before being curled by hand or using a croissant machine.
It is also important not to squash the cut edge during the actual curling process. The croissant can be curled loosely or tightly, depending on the final product required. The tip of the curled croissant should always be in the centre of the dough piece and be resting on the underside of the croissant for the subsequent proofing and baking process.
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
Automation with artisanal quality
The advantages of Croissomat 4.0
Listen to our master baker André Merz talk about the reasons why the Croissomat 4.0 is your best choice in artisanal croissant production of all sizes.
Ideal for these baked goods
With the Croissomat 4.0, you can produce a wide range of baked goods and pastries, including the following products:
RONDO Service & Support
RONDO keeps your production system up and running – with inspections and regular servicing, but also by carrying out repairs and providing replacement kits.
Your local RONDO service partner
Technical data
The key figures for the Croissomat 4.0
| Dough band width | 530 mm |
| Conveyor belt width | 640 mm |
| Dimensions in the idle position (LxWxH) | 2531 x 2825 x 1218 mm |
| Number of rows | 2 - 6 |
| Max. capacity per row / hour | 900 |
| Triangle base (W) | 63 - 220 mm |
| Triangle height (H) | 88 - 265 mm |
| Triangle weight | 15 - 120 g |
Additional options
| Bypass table | Working area option 1.00 m / 1.75 m |
| Catch tray for outfeed table | Option |
Further information
Supplementary machines
These machines are the perfect match for the Croissomat. You can use them to automate additional steps in your production process.
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