Croissant production
- Mouders for artisan production
- Table design
- Croisssomats for larger production, 2-3.000 pieces/h
- Dough calibrators
- Lines for larger production, 4-24.000 pieces/h
- Combining with dough laminating lines
- Industrial production lines >20.000 pieces/h
- They are regularly preceded by a line for continuous production of dough bands
- Cabinets for contact cooling of dough bands
