Rondo is improving artisan bread production with its high-volume croissant machine, the Rondo CS. The machine enables the production of the specially shaped and mostly manually produced famous Spanish croissant: the cruasán. Rondo translates the manual manipulations of bakers into automatic mechanical operation, stretching the dough triangle in different directions like bakers’ hands shaping the product. A new special curling feature is now available for both butter as well as margarine cruasáns.

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