Croissant is a very famous, tasty French bakery product all over the world, usually used for breakfast, produced in plain or filled with cheese, chocolate, etc. After sheeting dough, croissant making has two stages; the first stage is cutting dough sheet into triangles (Fig.11.11.2), and the second stage is rolling or coiling these triangles into croissant shape (Fig.11.11.3).
Automatic croissant machines can do the two stages (cutting & rolling), in an automatic way. Another way is cutting dough triangles either by a cutting attachment to dough sheeter as previously mentioned, or by manual croissant cutter (Fig.11.11.4), and then coiled by croissants rolling machine (Fig.11.11.5). This way is most common for central large kitchen bakeries or medium size bakery shops.

dough 1triangles

Fig.11.11.2 Dough triangles
coiled triangles
Fig.11.11.3 Coiled triangles
Fig.11.11.4 Croissant triangles cutter – MACPAN – ITALY
Fig.11.11.5 Croissant coiling machine – MACPAN – ITALY

 Selection factors:

  • Materials; stainless steel or food approved dough contact materials.
  • Table top mounted or free stand.
  • Possibility of croissant filling (with chocolate, cheese, etc).
  • Maximum produced croissant size.
  • Number of rolled croissants every time (in parallel).
  • With or without possibility of automatic feeding.
  • Production rate pieces/hr.
  • Dough thickness range in mm. 

 Market example:

As shown in Fig.11.11.5, a Croissants roller with the following features; food approved dough contact materials, table top mounted, manual triangles feeding, 800 croissants per hour production rate, can handle dough thicknesses from 3 to 5 mm, 0.25 HP motor at 230 Volts, 30 kg weight, dims 330 x 590 x 350 mm height, model (FCB), manufactured by “Macpan” –