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Home » Multimedia » Slideshows » Inside Crown Bakeries

Inside Crown Bakeries

Crown Bakeries facility houses a production line that cranks out croissants and potentially other laminated, thaw-and-serve products.

Dozens-of-dough.jpg

Automated forming

Dozens of dough pieces enter the automatic bending and pinching systems to form the round sandwich croissants.
extra-large-pans.jpg

Exiting the oven

Extra-large pans each holding 72 croissants exit the 126-foot oven that has 10 zones to provide greater accuracy and control of the baking process.
after-three-roll-extrusion.jpg

Three-roll extrusion

After three-roll extrusion, the dough sheet heads into a fat pump where butter, margarine or a blend is folded in before laminating.
Fresh-baked-croissants-travel.jpg

Cooling croissants

Fresh-baked croissants travel through an enclosed, temperature-controlled spiral cooler prior to metal detection and pillow packing.
In-a-temperature-controlled-room.jpg

Mixing dough

In a temperature-controlled room, the 1,600-lb horizontal mixer and chunker feed a steady supply of dough to the laminating line.
On-of-two-laminators.jpg

Folding dough

One of two laminators on the makeup line fold dough over several times to create the taste and structure of the thaw-and-serve croissants.
On-the-high-speed-line.jpg

Freshly formed dough

On the high-speed line, hundreds of freshly formed dough pieces march in line toward panning and proofing.
Team-shot.jpg

Crown Bakeries leadership team

A seasoned leadership team oversees management and the day-to-day operations of rapidly growing Crown Bakeries, which includes its newest plant in Nashville.
Dozens-of-dough.jpg
extra-large-pans.jpg
after-three-roll-extrusion.jpg
Fresh-baked-croissants-travel.jpg
In-a-temperature-controlled-room.jpg
On-of-two-laminators.jpg
On-the-high-speed-line.jpg
Team-shot.jpg
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