Overview
Our croissant make-up line takes pre-laminated dough and turns it into consistently shaped croissants at industrial output. The heart of the line is the cutting and turning unit, which cuts the dough sheet into precise triangles, turns them and curls them into uniform croissants — straight, bent, C-shaped or pinched, filled or unfilled.
The line integrates automatic stamping, turning and curling, replacing manual make-up with repeatable, hygienic automation. It can be combined with upstream laminating and downstream proofing, freezing, baking and packing to form a complete production line.
What You Can Produce
- Classic straight and bent croissants
- C-shaped and pinched croissants
- Filled croissants — sweet, savoury, semi-liquid or solid fillings
- Duo-colour and artisan-style croissants
- Related pastries such as pain au chocolat, palmiers and cinnamon rolls
How the Line Works
- Laminated dough infeed — pre-laminated dough sheet is loaded onto the line.
- Calibrating — the sheet is calibrated to the required thickness.
- Flour dusting & sweeping — excess flour is removed for a clean cut.
- Strip dividing & separating — the sheet is divided into strips and separated.
- Triangle cutting — a rotary cutter produces accurate triangles.
- Turning — the turning unit positions each triangle for consistent curling.
- Curling — the curling unit rolls the triangle into a shaped croissant.
- Transfer — croissants are transferred to trays or a conveyor for proofing, freezing or baking.
Key Features
- Capacity up to 200 strokes per minute, depending on product and configuration. †
- Consistent shape, weight and yield — reduces giveaway and rework.
- Lightweight, quick-change tooling for fast product changeover.
- Hygienic, ergonomic design with safety covers and easy access.
- Compact, straight-line layout minimises floor space.
- PLC control with recipe management and optional remote monitoring.
- 304 stainless steel and food-grade belting.
Technical Specifications
| Parameter | Value |
|---|---|
| Output (25–30 g) | up to 9,000 pcs/hour † |
| Output (30–75 g) | up to 5,400 pcs/hour † |
| Belt width | 650 mm |
| Dough width | up to 600 mm |
| Dough thickness | 3 – 8 mm |
| Product weight range | 15 – 150 g |
| Line control | PLC + HMI, recipe management |
| Power supply | 380–415 V, 3-phase, 50/60 Hz (configurable) |
| Food-contact materials | 304 stainless steel, food-grade PU belting |
| Certification | CE / UL |
† Indicative figures, confirmed per project according to product size and configuration.
Optional Modules
- Upstream laminating line
- Filling depositors (single, double and duo-colour)
- Automatic tray loading
- Proofing and freezing tunnels
- Rework recovery
Why Chief
We build reliable, precise and easy-to-maintain equipment with competitive total cost of ownership. Our engineers support the project from layout design through installation, commissioning and operator training.
Frequently Asked Questions
What is the maximum capacity? Up to 200 strokes per minute depending on croissant size and configuration. Tell us your target output and product mix and we will size the line.
Can the same line run different croissant shapes? Yes — tooling changes allow straight, bent, C-shaped and pinched products on the same line.
Do you supply the upstream laminating line? Yes — we can supply the complete process from laminating through make-up, proofing, baking and packing.
How much space is required? A typical straight make-up line is approximately 11 m long; exact footprint depends on configuration.