RONDO showed their newly developed croissant machine Curl & More for the first time at the IBIE 2010. This innovation closes the gap between the familiar artisanal Croissomats and the powerful Tornado and Spira industrial croissant machines. RONDO can now meet croissant production requirements of all sizes: from the small artisanal bakery all the way through to industrial customers.
The new Curl & More is a very flexible machine that can be used for the automatic production of curled pastries such as croissants, soft salted sticks and soft pretzel sticks. Depending on the pastry size, the Curl & More produces filled and unfilled croissants (or other curled pastries) in two to six rows, achieving a capacity up to 12,000 units per hour.
The centerpiece of the Curl & More is the GREEN ROOM, where the innovative curling process takes place. This process, which involves two steps, results in a consistently high quality production process.
The RONDO Curl & More sets new standards in the market, because Curl & More moves croissant processing into new dimensions. The newly developed process and the special innovative filling device enable the application of large filling quantities, resulting in producing croissants with a dough / filling ratio of 1:1. This means that with a suitable choice of dough thickness, triangle size and filling, the weight of the filling can equal that of the dough. Until now, the industry believed that a ratio of dough to filling of this magnitude could not be achieved.
RONDO is particularly pleased about presenting Curl & More for the first time at the IBIE 2010, because now RONDO can better meet the demands of customers looking for an innovative solution for the production of filled and unfilled curled products.
Source: RONDO