Croissant production line is highly automated, high capacity, modular and can produce various size specifications. Croissants are rolled and wrapped with high precision and adjustable tightness and looseness. Powerful function, compact design, simple operation, energy-saving drive, suitable for 24 hours continuous production.
| Model | ADMFLINE-001 |
| Machine Size (LWH) | L21m * W7m * H3.4m |
| Production Capacity | 4800-48000 pcs/hour |
| Power | 20kw |
Croissant production line usually consists of a series of equipment such as dough mixer, forming machine, cutting machine, rolling machine, shaping machine and so on. These equipment work together to complete the whole process from raw material preparation to finished product coming out of the oven.
1.Function: Rolls dough into uniform sheets for lamination. 2.Adjustable Thickness: 1–40 mm. 3.Speed: 10–30 meters per minute. 4.Material: Food-grade stainless steel with Teflon or nylon rollers.
1.Cutting Mechanism: Laser-guided or rotary cutter for precise triangle shapes. 2.Rolling System: Automatically rolls dough triangles into croissant shapes. 3.Output: 1,000–15,000 croissants/hour. 4.Customization: Adjustable size (e.g., mini, standard, jumbo).
1.Layers: Creates 27–81 layers (depending on folding steps). 2.Butter Ratio: Adjustable butter-to-dough ratio (typically 25–30% butter). 3.Speed: 5–20 meters per minute. 4.Cooling System: Maintains dough temperature (12–18°C) to prevent butter melting.
1.Filled Croissants: Integrated filling systems for chocolate, almond cream, jam, or savory fillings. 2.Shapes: Adjustable molds for pain au chocolat, Danish twists, or custom shapes (e.g., hearts, stars). 3.Frozen Production: Blast-freezing systems for unbaked croissants (-30°C to -40°C).
A croissants production line can handle a variety of sandwiches, including:
Large bakeries use these lines to produce massive quantities of bread daily, ensuring efficiency and consistency in every batch.
Industrial bread manufacturers, especially those that supply supermarkets and retailers, rely on automatic production lines for high-volume bread production.
Some production lines are adapted to produce frozen bread, which can be stored and sold later.
Automatic lines can be customized for the production of artisan breads, baguettes, and other specialty products, ensuring high quality with precision.
By adjusting dough thickness, portion control, and optimizing the dough sheeting process, you can significantly reduce dough wastage.
Routine maintenance, including cleaning, lubricating parts, and checking for wear and tear, is essential to keep the equipment running smoothly.
Proofing allows the dough to rise, creating air pockets that are crucial for the croissant’s flaky texture. Proper proofing ensures the right consistency and volume.
Key equipment includes dough sheeters, laminators, proofing cabinets, and ovens, all of which are essential for producing high-quality croissants.
Yes, advanced technologies such as AI and real-time monitoring can help bakeries maintain consistent quality and optimize production parameters.
