Radini croissant module

Expand your product range

The Radini croissant module is an extension of our pastry make up line. It consists of a small number of additional units, all on mobile frames. The module requires minimal floorspace while allowing you to expand your product range with various croissants. Countless options, your creativity is the limitation!

Radini enables you to produce croissants with all kinds of dough, such as:

Brioche dough
Bread dough
Sourdough

Yeast-leavened (non) laminated dough possibly with

butter
margarine
shortening or another type of fat

Croissants in various shapes, like:

Mini or huge croissants
Straight croissants or manually shaped into a crescent shaped or pinched croissants
Fill and decorate the croissants with the filling/topping of your choice.

The Radini is controlled from the HMI on the laminator or make up section. Which features a user-friendly system. The croissant modules are easy to position and to remove because they are mobile and interlocked to each other. Which ensures good accessibility during cleaning as well. Because recipes are stored in the HMI and uploaded after a recipe change, the tooling has fixed positions that guarantee the same position for consistent and repeatable products.

Specifications

Working width: 800 mm
Capacity: up to 40 rows per minute
Circa 4,800 croissants on 2 rows per hour
Circa 9,600 croissants on 4 rows per hour

ACHIEVE OPTIMAL VERSATILITY;
ADD CROISSANTS TO YOUR PRODUCT RANGE

After the laminator created a consistent and uniform dough sheet. The dough sheet is transported to the universal pastry make up line. A brief description of the following process: the dough sheet is trimmed on both sides, cut into lanes, and spread by means of an overhead spreading module that is placed over the universal line. If the option filled croissants is required, a filling is deposited. The triangles are cut and transferred to the croissant turning module.

1. Croissant turning and aligning

After the products are cut to size, they are turned and aligned with the croissant base to the front, preparing the dough pieces for the rolling and ensuring consistent and repeatable products. The Radini croissant module can process croissants in many shapes and forms, from big to small, long to short and thick to slim.

2. Croissant moulding

Moulding is the key to a high-quality croissant. Radini offers different moulders for this precise process. Which moulder fits your requirements depends on the product you want to produce.

For example, do you want to make only unfilled croissants or unfilled-and-filled croissants?

What type of dough does the product consist of? Laminated yeast croissant dough with butter? Bread dough like Salzstange, Gipfel, Pao Frances or Kornspitz? Or a sweet yeast dough which is used to produce of a typical regional product such as the reihweck or reihenweck.