In the pastry industry, the ability to produce superior quality croissants is an art that combines technical precision with refined traditional methods. Specialized machines have revolutionized this process, offering solutions that not only improve efficiency, but also ensure consistency and perfection in every croissant. Among the most prominent tools are the following:

Manual Dough Sheeter R60 - Rollmatic

The Rollmatic R60 dough sheeter is a key piece in the production of croissants, thanks to its ability to laminate the dough in a uniform and controlled way. Equipped with retractable and removable benches, this machine allows precise adjustments that are essential to obtain the perfect dough thickness. The stainless steel cylinders, protected with safety microswitches, ensure a safe and efficient working environment. In addition, the option of reversing the working cycle by means of bar and pedals facilitates ergonomic handling, minimizing operator fatigue during long production sessions.

Dough Sheeter ASF - Mfitaly

Mfitaly's ASF dough sheeter is recognized for its versatility in dough sheeting, especially the most delicate doughs such as those used for croissants. Its sturdy powder coated steel structure and solid castor wheels ensure stability and mobility in the working environment. The hard-chrome-treated and polished to perfection rolling cylinders allow for smooth, uniform rolling that preserves the integrity of the dough, crucial for light, flaky croissants.

An innovative feature of the ASF is its ability to automatically adjust the traction and speed of the belts by reversing the direction of rotation, ensuring precise lamination without compromising quality. Intuitive joystick or foot pedal controls make it easy to operate, while the ability to elevate the planes reduces the footprint at rest, optimizing workflow in space-constrained environments.

Croissant Group - Mfitaly

Mfitaly's Croissant Group has been specifically designed to transform the croissant production process into an efficient and high quality task. With a robust structure of baked painted steel and stainless steel outer casings, this machine ensures durability and ease of cleaning in industrial environments. Equipped with oversized wheels and parking brake, it offers mobility and stability for safe and accurate operation.

The process begins with dough rolling by means of an integrated roller on the infeed surface, followed by efficient trimming of excess dough by means of side discs. The laminated dough is then calibrated by specialized cylinders to ensure uniform and consistent thickness, fundamental to the final quality of the croissant. The dough is then divided into perfectly shaped triangles by an automatic cutting roller, preparing it for the final stage.

The dough triangles are automatically conveyed to the rollers that roll them, replicating the manual process with precision and efficiency. This approach not only maximizes productivity, but also ensures that each croissant retains its characteristic shape and light, flaky texture.

Modern machines for croissant production represent a significant evolution in industrial bakery, offering advanced technology that improves both operational efficiency and the quality of the final product. From sheeters that ensure uniform lamination to specialized equipment for precise croissant forming, these tools are essential for any bakery or pastry shop that aspires to deliver consistently exceptional products. By integrating these innovative machines into their production process, manufacturers not only optimize their workflow, but also raise the standards of excellence in croissant making, meeting the demands of a demanding and competitive market.