Croissant Making Equipment
Find innovative production technology for making croissants and connect directly with world-leading specialists.
Croissants have crossed global barriers to become a widely consumed pastry, unique for its rich buttery taste and crispy exterior. Regardless of location, the croissant production process involves creating laminated dough by repeatedly folding and rolling butter into dough. Temperature regulation is crucial to the croissant making process as too warm temperatures negatively affect the overall outcome.
Which croissants equipment do you need?
Planetary mixer for confectionery and bakery production
For the best quality confectionary and bakery products, controllab…
Centrifugal mixer for batters and creams
Batters, creams and other delicate sauces and emulsions take time to mix, reducing …
Temperature-treatment mixer for bakery & gastronomy
The production of creams, sauces, ragouts, ready-to-bake, and simi…
ATEX Indoor silo for sugar and flour
Storing granulated or powdered materials such as sugar and flour prior to processing re…
Microdosing system for bakery industry
Storage and dosing of powdered minor ingredients such as flavourings, colours and sim…
Manual bag discharger for bakery industry
Many minor and intermediate ingredients for bakery products are delivered in bags…
ATEX confirmed outdoor silo for flour
Bulk outdoor storage of flour, dry milk and other powder ingredients for the bakery in…
Cream filling machine for bakery industry
Cream and other fillings in bakery products must be injected in the right volumes…
Automatic pastry dough sheeter
Industrial dough sheeters turn raw dough into sheets that match recipe thickness. This include…
Moulding machine for rolled bread
As great snacks and accompaniments to meals rolled bread is a staple product in commercial…
Moulding machine for croissant
Croissants are a popular line in commercial bakeries and are sold in high volumes. An automati…
Washing cabinet for trolleys
Food manufacturing facilities, bakeries, or restaurants are ridden with efficiency-related issue…
Washing cabinet for food bulk containers
With an ever-increasing demand for output and stricter hygiene regulations for food…
High capacity spiral proofer for pastry
Proofing is a phase in the baking production line that can’t be rushed. It’s an es…
High capacity spiral cooler for food
Cooling baked goods and food products can be problematic for sliced baked goods. A crus…
Hygienic and fully-welded spiral freezer for food
Food freezers are often the last step in the food production chain. The …
High capacity freezer for food
Freezing is one of the most important industrial methods for the long-term preservation of foo…
Cake batter and cream depositing machine
Whether you're making muffins or cupcakes, you need just the right amount of batter…
Sponge cake cooling tunnel
Exposed baked goods can develop bacteria from the circulating air in an area if left in the open f…
Industrial washer for plastic crates
In the food production sector, hygiene regulations are getting stringent by the day. Es…
Industrial crate washing machine
In order to meet the increasing demand of the beverage industry, it’s essential to find a c…
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Why is lamination important in the croissant making process?
An ideal croissant has a flaky exterior and a delicate honeycomb appearance on the inside. These are direct outcomes of the process of laminating. During lamination, producers fold and roll butter into the dough to create multiple super-thin layers of dough. The fold pattern could be an envelope fold, single, letter, or book-fold. They can achieve this on a large scale production line with the help of bakery equipment such as a professional dough sheeter. Dough laminating ensures that open pockets form in the interior as the croissant bakes while the exterior develops uniform flaky stripes.
Varieties of croissants made from a croissant making equipment
Croissants come in two major forms; the straight croissants and the c-shaped or crescent-shaped ones. Although these shapes appear to reflect a baker’s choice and creativity, they actually represent the key ingredients in the croissant.
Generally, straight croissants contain 100% butter, while curved ones contain other fats such as oil or margarine. To create these varieties, bakers alter the cutting and rolling pattern of the dough. They could cut them into triangles or rectangles and might either roll or leave the edges straight. It’s important to ensure the dough is protected from heat during this process because too much heat will melt the butter and ultimately affect the texture of the croissant.
Croissants for vegans
Even though croissant making equipment will generally include ingredients like butter, milk, and eggs to create the ideal croissant, vegans can still enjoy this product by using plant-based alternatives to butter, eggs, and milk. Vegan butter, which is a combination of water and a plant-derived oil like olive or avocado, can help to achieve a buttery and chewy croissant. Olive oil and coconut oil are good substitutes for egg wash because they provide uniform browning. Dairy-free milk from almonds and oats does the job of providing a gorgeous sheen to the croissants.
The role of proofing when making croissant
Proofing is a crucial step in baking food items like croissants, which require incorporating air pockets into the mixture. During this stage, which is usually after cutting the doughs into shapes, the yeast cells release carbon dioxide gas after consuming sugar. This step is vital to achieving the optimal texture of the croissant. If it is over-proofed, the laminated layers will separate and cause the butter to leak out. On the other hand, under proofing creates a very dense croissant. Generally, achieving ideal proofing in frozen croissants is challenging because ice crystals form in the dough and affect yeast viability. However, a freezing rate of ≥ −3.19 °C min−1 is suitable to achieve the desired texture.
