The Netherlands based company said it will be presenting its new croissant production tooling at the Europain show in Paris next month, and Patrick Dauwe, director of Rademaker France said that the new R-moulder and bender pincher unit extends the capability of its Rademaker’s previous model, which had 80 stroke per minute capacity.
Dauwe told BakeryandSnacks.com that the new croissant forming equipment, which is patent pending, allows bakers to produce a wide variety of croissants shapes as well as filled or unfilled varieties with 3.5 to 4 windings and high spec conformity in addition to excellent throughput.
He said that the bakery equipment supplier will also be presenting its new extrusion free dough sheet forming system which has been 12 months in development and helps a baker avoid any structural changes in the dough with no restrictions on output levels.
“The stress free sheeting system is targeted at bakers using pre-fermented or laminated doughs for Danish pastry or croissant production.
It is designed to feed the Rademaker continuous dough flow production line, and enables the assembly of dough chunks without the use of rollers, which is an extremely gentle way to form a dough sheet, and eliminates tension,” explained Dauwe.
The system can handle up to seven tonnes of dough per hour, resulting in line capacity of 100,000 croissants per hour, he added.
Dauwe said that the sheeting system allows for longitudinal running of the dough and that the equipment is easy accessible which ensures excellent hygiene standards for the product manufacturers.
The sales director said that Rademaker will also be showcasing some of its smaller equipment innovations at the show such as a flour sifter with automation flour supply, which aims to reduce the frequency of filling for the operators.