Cromaster
The Cromaster croissant machine will add variety and flexibility to your baked goods production system. The Cromaster can produce more than just croissants, baguettes, egg tarts and salted bread sticks are also possible. And all this at impressive production rates of up to 24,000 croissants per hour.
Strengths of the Cromaster
From croissants to egg tarts
- Filled and unfilled croissants
- Croissant sizes from 10 - 200 grams
- Automated curved croissants
- Also egg tarts, salted bread sticks, baguettes
Compact and durable
- Shortest version only 4.5 m long
- Fits in every bakery
- Robust, durable design
- Reliable Siemens control system
Fully automated process
- Modern control concept RCC
- Program settings can be saved
- Cross-machine program management
Fast product changeover
- Change tools in a few simple steps
- Universal curling cassette
- The same cassette for filled and unfilled croissants
Quick cleaning
- Cassette can be wet cleaned or washed in the dishwasher
- Smooth surfaces made of stainless steel
- Quick-release belt
Fully integrated, completely intuitive
- Recipe linking right along the line: central management system enables fast changeovers
- Touchscreen with RCC: intuitive to operate, even for semi-skilled personnel
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.
up to 24,000
unfilled croissants per hour
- 8-row production possible
- 3,000 croissants per row / hour
up to 10,000
filled croissants per hour
- 5-row production possible
- 2,000 filled croissants per row / hour
up to 6,000
curved croissants per hour
- 3-row production possible
- 2,000 curved croissants per row / hour
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 in which baked goods get from the bakery to the customer is as unique as each individual 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). The 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 also happy to advise you on issues relating to production planning. You will find croissant machines for every size of company in our range.
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
Ideal for these baked goods
With the Cromaster, you can produce a wide range of baked goods and pastries, including the following products:
RONDO Service & Support
RONDO keeps your production line up and running – with regular inspections and servicing, where necessary by carrying out repairs and fitting replacement service kits.
Your local RONDO service partner
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 |
Possible additional functions
| - cross-machine program management with master function |
| - moulding plate for baguette production |
| - bending unit |
| - pressing rollers |
| - remote maintenance |
Further information
Accessories
With RONDO accessories, you can adapt the Cromaster to suit 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.
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