Croissant production

  • Mouders for artisan production
  • Table design
  • Croisssomats for larger production, 2-3.000 pieces/h
  • Dough calibrators
  • Lines for larger production, 4-24.000 pieces/h
  • Combining with dough laminating lines
  • Industrial production lines >20.000 pieces/h
  • They are regularly preceded by a line for continuous production of dough bands
  • Cabinets for contact cooling of dough bands