The croissant group, available in various models, has been designed to obtain excellent results in the production of croissants.

Oven painted steel structure with external stainless-steel casings and oversized wheels (complete with parking brake) for movement.

The laminated dough is rolled up with a rolling pin which is placed on the entrance surface of the unit. Two discs on the side of the entrance belt trim the dough and the dough shrinklages fall into a specific container. The trimmed dough is then laminated by the calibrating cylinders to obtain a homogeneous product in weight and to allow the pastels to be combined, thus allowing to work constantly. Successively, the calibrated dough enters under a cutting roller where it is divided into triangular shapes.