RONDO - sheeting and shaping dough is what we do
For 65 years and more we have been developing and producing high-quality machines and systems for the production of pastry of all types. As a Swiss company, we are fully aware of just how important quality, innovation and reliability really are. "Dough-how" is the term we coined for our unique combination of know-how and experience in dough processing, and today it is appreciated by thousands of producers all over the world, from small artisanal bakeries all the way up to big industrial producers.
Rondinette curls the triangles you have produced on the Cutomat or cutting table into loosely curled unfilled croissants.
There is space in any bakery for the compact Croissomat SCM, the machine for unfilled croissants.
For the production of filled croissants, this Croissomat model can be equipped with a filling depositor and a special curling unit.