CROISSANT
FRENCH ICON: THE CROISSANT
The smell of delightful croissants, who can resist it? A butter croissant with a crispy, flaky crust and open texture. Or a soft croissant with a regular dense and light structure from brioche dough with a sweet marmalade filling. Croissants exactly as you imagine.
Croissants made from local ingredients and a balanced recipe, produced using your bakery’s specific processes. We understand that those aspects are important to you because they have a major influence on the quality the smell, taste, and texture of your baked croissants.
CROISSANT SHAPES
Different countries, different requirements. Each region has its unique characteristics when it comes to bakery products, this certainly applies to croissants. Aspects such as shape and size differ from large to small, long to short, and fat or slim
- Straight croissants
- Manually shaped into a crescent shape croissant
- Brioche dough
- Manually shaped into a pinched croissant
With or without the addition of butter, margarine, shortening or another type of fat.
FILLED CROISSANTS
Fill and decorate the croissants with the filling/topping of your choice. Almond paste, marmalade, custard cream, ham, or cheese for fillings. Or toppings like almond slices, chocolate drops, or pistachio nuts.
We are happy to provide answers and support you with the transition to a (partly) automated croissant production. Increase your capacity while maintaining the processes and product properties that are important to your bakery. Our Radini line will process a dough into perfect (layered) croissants of a consistent quality. To produce croissants, you simply add the Radini croissant module to your Universal Pastry make up line. Would you like to process or produce:
- One or multiple types of croissant dough
- One or multiple types of croissant shapes
- Filled or unfilled croissants
- Specialties like vegan or gluten free croissants
- Fully automated or semi-automated in combination with manual processes.
our croissant module and lines
Rademaker industrial
- 56,000 pieces per hour at 60 gram per unit
- 7 to 150 grams each
- Working width: 800 to 1,400 mm
Radini Croissant module
- Approximately 4,800 croissants on 2 rows
- Approximately 9,600 croissants on 4 rows
- Working width: 800 mm
Rademaker compact
- 12,000 pieces per hour at 60 gram per unit
- 20 to 75 grams per unit
- Working width: 800 mm
Get in touch
On our website, you will find only part of our offer. In case of questions or specific wishes such as gluten-free production, producing vegan pastries, or specific shapes. Feel free to contact us via +31 (0)345 543 543 or office@rademaker.nl.
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