PASSION FOR DOUGH

IMPRESSA croissant
The high-performance line
for all coiled baked goods

THE UNIVERSAL LINE

FOR CROISSANTS AND CO.

When we named our high-performance line for

sized micro croissants weighing less than 10

coiled products the croissant, we were well

grams to the hefty supersize with its 150 grams

aware of the fact that we were guilty of making

and up per dough unit.

a modest understatement. It is true, of course,

that you can depend on the croissant to produce premium-quality croissants in huge batch
sizes quickly, reliably and one after the other as
if from a master bakers hand. But thats really
only a small part of the story. Take the typical
German Bamberger Hrnchen, for example;
or the Swiss Gipfeli; Spanish (or Italian) buffalo horns; salt, pretzel or seed sticks of all kinds.
In short, our croissant can produce just about

FRITSCH users, anyway, it couldnt be easier.

Whatever your choice of coiled product, whether you want to dedicate yourself exclusively to
the same product all around the clock or prefer
to produce batches of a variety of different
baked goods,... the FRITSCH IMPRESSA croissant
is master of them all. As efficient, as reliable and
as gentle on the dough as they come.

anything that requires just the right amount of

And since the world of coiled baked goods is

coiling.

so colorful, there are as many variations of the

In the realm of coiled baked goods, it is the croissant, with its sheer inexhaustible variety and
universal appeal, that is the most likely candidate for the throne. They can be made from the
greatest number of different dough types, come
with or without filling (with fillings visible or
hidden), be sweet or spicy. And the forms they

IMPRESSA croissant as there are croissants themselves. 1001, at last count. Understandably, we
cant introduce you to all of them here in detail,
but, with the help of a few basic configurations,
we would like to impress on you the great variety and variability that the FRITSCH croissant
lines have to offer.

take are also various. They can be contoured or

Take a look: if its top-quality coiled baked

smooth, straight, rounded or bent partially or

goods youre after, then the highway to Markt

into a ring shape. There is an infinite number of

Einersheim, Germany is the best road to take.

weight classes, as well, ranging from the party-

Sounds complicated? Not in the least. For

POWERFUL PERFORMANCE...

The performance level of a production line is measured above all

by the number of strokes, that is to
say, by the number of dough pieces it can form per row and minute.
In this respect, the IMPRESSA
croissant which can deliver 120
strokes for unfilled and up to 80
strokes for filled croissants is
firmly situated at the top of its
class in the bakery machine market. A production line with six
rows, therefore, can produce up
to 43,200 pieces per hour.
And yet, for us at FRITSCH, performance means more than just
speed; it is a question of quality
and precision as well. Heres an
example: the FRITSCH IMPRESSA
croissant is equipped with a patented punching-and-turning unit
that punches and positions the triangular dough pieces with impressive precision. So its not only fast
its right on target, too. Even for
big products and soft dough types.

The performance of a line is also

measured on the basis of its availability, its so-called uptime. An
important consideration here, for
example, is the length of time it
takes to change over to a new
product. Some systems need as
much as 30 minutes changeover
time; others can require hours.
At FRITSCH we want to keep your
lines up and running, so we have
designed our systems so that you
can re-equip them in 3 minutes.
Yes, thats right, 3 minutes. The
effect this will have on your system uptime statistics is obvious.
The IMPRESSA croissant is similarly
undemanding when it comes to
cleaning and maintenance. And
all that adds up to very little
downtime and a maximum of
machine availability.
The process reliability that has
made FRITSCH bakery machines
so well-known among the bakers
of the world results in part from

the first-class materials we use

for the construction of our lines.
In matters of hygiene and stability, you can be sure that we use
high-grade stainless steel for our
machines and that even in places
where the competition often
serves its customers up with aluminum or even plastic. Or consider
the servo technology we employ.
Admittedly, it is a bit more expensive than the class average, but
it fully compensates for this with
far greater precision and more
flexible controls. It is faster, more
powerful a big advantage when
working with thick, stiff dough
and quieter to boot. It will very
quickly pay for itself and even
thank you for the job youve given
it by living a long and healthy life.
Thus, one thing leads to another...
And your return on investment?
That will come. Much sooner than
you think.

EVERYWHERE YOU LOOK

Swift and easy as childs play in the truest

sense of the word: tool changeover. One man is
enough to exchange the complete tool with the
help of a special tool trolley within 3 minutes.

Robustness that you can see: on the bottom

side of the tool the cutting plate in this case
for small croissants is mounted. Ask us: we
can design and build your very individual cutting
shape for you.

If you produce in several rows the exact

positioning of the triangles is vital also and
especially the distance between the rows. The
punching and turning device from FRITSCH will
position every size absolutely precisely.

A PERFECT BEGINNING

A good product begins with a

satellite head that, despite its

right IMPRESSA croissant for you

good recipe. And with a laminat-

high reduction degree, treats

is determined by these, just as the

ing technology that enhances

the dough gently while occupying

rest of our lines are configured

rather than impairs the quality

very little space. While avoiding

according to your needs and ex-

of your dough.

unnecessary complications in de-

pectations. In the interest of the

sign, the satellite head is precise

highest possible product quality,

and exceedingly easy to control,

the line allows for the easy inte-

adjusting efficiently to the great-

gration of intelligent refrigeration

est variety of demands placed on

technology in the form of dough

it. The IMPRESSA croissant allows

resting or cooling units into the

you to handle the widest variety

lines production process. The

of puff pastry, Danish and yeast

length and positioning of your

dough types with ease and effi-

line, the number of folds and

ciency. The laminator makes possi-

dough sheeting stations depends

ble as few as 3 and as many as 144

on you, your products, and your

layers depending on the configu-

available space.

That is why we at FRITSCH put so

much faith in the SoftProcessingtechnology installed in the LAMINATOR 3000 at the beginning of
each and every IMPRESSA croissant
line a faith that is applied to
all of our other lines, too, by the
way. SoftProcessing is a system
of dough-specific and design solutions that allow for precise formation, gentle dough processing
and higher output in one perfect
combination.
The heart and soul of our SoftProcessing-technology is the muchvaunted state-of-the-art FRITSCH

ration of the line and the number

of folding channels it has.
Did we say configuration? Well,
that is a matter of your products
and production processes. The

This is our way of ensuring a perfect beginning.

To form a sandwich the dough sheet is folded

along pre-marked seams via driven belts and
two coated guide plates over the fat sheet. By
closing the dough sheet over the center of the
fat sheet, the sandwich is closed.

The center-piece of the FRITSCH SoftProcessing-technology: the FRITSCH satellite

head with its 8 patented, non-stick coated
satellite rollers. It will sheet out the dough
sheet gently to the desired thickness.

The folding channel is also available with

electrically-driven belt tracking on both sides
ensuring extremely gentle and regular dough
infeed.

THE PUNCHING-AND-TURNING METHOD

The high-precision punching-

them to. We offer two punching-

position them neatly and precisely

and-turning systems we have de-

and-turning units that differ, prac-

in exactly the right place. Since

signed for the FRITSCH IMPRESSA

tically speaking, only in respect to

there is no longer any need to

croissant make sure that all of

their performance data. Both are

spread the dough or to use cut-

your baked goods will come out

servo-driven, punch the desired

ting rollers, even the smallest of

looking exactly the way you want

shapes from the dough sheet and

triangles, like the ones that give

n Bringing performance in line with quality: The punching-and-tur ning system FRITSCH CSTR
The CSTR is the all-purpose FRITSCH module for the multi-row production of all types of coiled baked goods.
The system combines punching, turning and positioning at coiling distance into one single work step. That
goes gentle on the dough because it reduces the handling of it to an absolute minimum. And its good for
product uniformity, too, because each piece is placed in exactly the right place. At an hourly output rate of up

CSTR

to 3,300 pieces per row.

Longitudinal cutter

Punching-and-turning
unit CSTR

Alignment ruler

FAST, EFFICIENT, PRECISE

rise to the micro croissants, are

processing in the later stages of

is ready to go in a matter of 3

within reach. (Weight range < 10

the dough sheeting process and

minutes. In this way, the IMPRESSA

to > 150 grams). Whats more, we

this even in the case of oversize

croissant can inspire us to perform

achieve in this way extraordinary

products and soft dough types.

great feats and to produce such

placement and weight accuracy

For changeovers, only the system

products that will make our com-

the best prerequisite for effective

head has to be switched; the line

petitors green with envy.

n Made to deliver the goods: The punching-and-tur ning system FRITSCH STR
For bigger quantities up to 6,000 pieces per hour and row for unfilled products and 4,800 pieces for filled
you need shorter transport routes. Consequently, a combination guillotine synchronized, if necessary always
punches out an entire row of products before the FRITSCH STR turns it and simultaneously positions it at coiling distance.

STR

Combination guillotine

Longitudinal cutter

Turning-and-spreading unit

Alignment ruler

THE DIFFICULT ART OF PROPER COILING

Coiling is a job for specialists. Why?

Italian Cornetto. Knowing this,

a FRITSCH IMPRESSA croissant

Because a filled croissant has to

FRITSCH offers you a selection of

masters this difficult art fully-

be handled differently from an

high-performance coilers for the

automatically and with a respect-

unfilled one, and a Bamberger

widest variety of coiling tasks.

ably high hourly output rate.

Hrnchen is not the same as an

Whatever you choose to coil:

n The Universalist: The FRITSCH vacuum coiling unit CSV

For the greatest variety of coiling tasks and suitable for both filled and
unfilled products is the latest innovative development from the FRITSCH
drawing board: the vacuum coiling unit CSV. It holds the dough piece
firmly in place with a vacuum action from below, ensuring precise impact
at all times. Since there is no longer any need for a pressing roller, the
process is especially gentle and can be implemented flexibly for a wide
variety of products. The vacuum is produced only in the immediate vicinity of the dough piece, which means that the vacuum coiler can manage
with very little energy expenditure. If required, the dough piece can be
calibrated and/or filled at this point. The actual coiling is then done with
a coiling mat.

10

n The Classic: FRITSCH coiling unit CCI

The classical way to produce coiled products is via the FRITSCH coiling
unit CCI. Longitudinal rolling (with an extension of up to 40%) is also
possible with the help of the coiling unit. The actual coiling is done with
a curling mat.

n The Specialist: FRITSCH special coiling unit SCS

The popularity of the buffalo horn croissants (the Italian Cornetto, for example, with its thin ends on a big belly) has spread far beyond the confines of the Mediterranean. The special coiling unit SCS is the FRITSCH
response to the growing demand for these products. It is so effective
because it stretches the triangular dough pieces to their required length
while at the same time rolling them out to their desired width with a
cross roller unit. The coiling unit processes both filled and unfilled croissants.

11

ROUND, PURE AND SIMPLE:

Coiled products appear in the wid-

For this purpose our technicians

of a scanner device on the actual

est variety of curved shapes, even

reverted back to the highly estab-

position of the triangular dough

completing the circle in the case of

lished principle of the FRITSCH

piece as it is on the belt.

the closed croissant. Here the tiny

MULTITWIST twisting unit. Freely

ends are folded over each other

positionable grippers grip the

and pressed together so that they

coiled product and bend it exactly

do not come apart while baking.

according to requirement. If re-

For all straightforward products

we offer belt-driven systems securing a uniform shape of the dough

piece are positioned and pressed

on top of each other.

process stability that until recently

had been considered virtually
unattainable and on a working
table no more than 2 m long at
that. At the end, the bent croissants wait reliably in alignment

pieces with relatively low technical

The grippers themselves have

where they can be shifted laterally

effort and in a cost-effective way.

very little actual contact with the

or brought more closely together,

dough; croissants which cannot be

allowing in some cases the use of

bent are automatically separated

a narrower belt for all of the fol-

thus offering perfect hygienic

lowing work steps. Tools can be

standards. At the same time the

exchanged easily and quickly. This

new bending system provides

bending unit can accomplish up to

perfect positional accuracy of the

50 strokes and can also be realized

dough pieces, as the gripper arms

as a cascade for higher capacities.

Its the more sophisticated shapes

for which the new FRITSCH bending unit is intended where the
gripping arms are controlled by
servo motors simulating the manual production process thus offering the whole variety of different
shapes.

12

quired the ends of the dough

The result: a level of quality and

orientate themselves with the help

THE BENDING SYSTEM

n TYPICAL FORMS OF
CURVED PRODUCTS

SLIGHTLY
CURVED

STRONGLY
CURVED

It simply looks like hand-made: servo-driven

seizing ngers perfectly replicate the manual
process. If desired the ends of the dough piece
are put on top of each other and are pressed one
upon the other.

CLOSED
CURVED

13

PROCESS OVERVIEW

FRITSCH high-performance lines

can be mixed and matched (both

needs of each and every one of its

for coiled baked goods are modu-

from the beginning and at any

customers in respect to the desired

lar in construction. As such, they

future time) to meet the exact

product range and the given pro-

n PRE-FORMING

SHEETING

COOLING

n DOUGH REST
AND COOLING

For uniform consistency from

To enhance the formation of

the beginning to the end:

the flavor and the process-

the dough sheet pre-former

ability of the dough, dough

that gently portions the

dough with a star roller.

FOLDING

SHEETING

COOLING

FOLDING

SHEETING

LAMINATING

DOUGH REST

SHEETING

DOUGH SHEET
FORMING

PRE-FORMING

n DOUGH SHEET PRODUCTION WITH THE LAMINATOR 3000

resting and cooling stations

can be placed flexibly both in terms of location and
size at different points within the line.

n DOUGH SHEET FORMING

n LAMINATING

Depending on the dough

A fat pump applies drawing

type and the desired per-

grease and butter gently to

formance level, each of a

the dough sheet. The dough

number of dough sheeters

are available for gentle and uniform dough extrusion.

sheet is pulled by two belts

and folded over the fat layer by two specially-coated
guiding plates along pre-marked folding lines and
sealed in the middle.

n SHEETING

n FOLDING

Here is where the center-

FRITSCH folders are non-stick

piece of FRITSCH Soft-Pro-

and electronically controlled

cessing-technology goes to

(folding position, speed and

work: the FRITSCH satellite

sheet into folded layers. The number of folds is de-

rolls the dough sheet with its eight satellite rollers

termined by the belt and folder speed. Two folders

to the desired thickness. Downstream is a cross roller

can manage a total of 144 folds.

unit that makes sure the width and density of the

dough surface is as desired.

14

width). You form the dough

head with its patented non-stick rollers. It gently

duction environment. The follow-

Some of them are integrated in

only designed for certain products

ing is a list of functional modules

every line and some (so-called

or courses of production.

that are most often implemented.

product-specific modules) are

basic module

TRAYING-UP

BENDING

END
POSITIONING

COILING

MOISTENING

FILLING

CROSSROLLING

SPREADING

TURNING

PUNCHING

FILLING

LONGITUDINAL
CUTTING

n DOUGH PROCESSING

product-specic module

n PUNCHING & TURNING

n COILING

Punching-and-turning sys-

Whatever your choice

tems by FRITSCH get your

whether it is a universal

products into perfect shape.

coiling unit like the FRITSCH

Servo-driven punching and

vacuum coiler, a specialist

turning ensures the right weight and form and plac-

coiler like the SCS (for buffalo horn croissants, for

es your dough pieces in the exact right position.

example) or the classic CCI solution for unfilled coiled

products the result is the same: great hourly output
and the best coiling in the business.

n SPREADING &
CROSS-ROLLING

n BENDING

The system does what the

all bending tasks: the new

product requires. For example, spread them out lengthwise (Bamberger Hrnchen).
Or roll them out crosswise (for the authentic form of
an Italian cornetto).

The all-purpose solution for

bending unit by FRITSCH.
Want to close and bend your
croissant? It can even lay the dough piece ends one
over the other and press them firmly together. And
croissants? Like fresh from the master bakers hand.

n FILLING

For placement at different

points in the production
line, FRITSCH offers a wide
variety of filling devices
from the spot filling device to the universal filling
unit for all different types and consistencies of
fillings. The result: soft fillings are no less workable
than chunky ones, closed baked goods no more difficult to process than the open variety.

15

CONFIGURATION SAMPLES

The configuration samples on this

Our master bakers, dough tech-

the optimal system for you and

page comprise only a fraction of

nologists and engineers will be

your baking needs.

the possible applications of the

pleased to apply their vast experi-

FRITSCH IMPRESSA croissant line.

ence to assist you in determining

n EXAMPLE 1: IMPRESSA croissant AS THE FIRST STEP INTO INDUSTRIAL PRODUCTION

PRODUCT EXAMPLES:

unfilled croissants, salt sticks, whole grain sticks, pretzel sticks

FUNCTIONAL COMPONENTS: block feeding, satellite head, cross roller, two calibrating heads, two flour removal brushes,
longitudinal cutter, punching-and-turning unit CSTR, alignment ruler, moistening unit,
coiler CCI for unfilled products, transfer to freezer

n EXAMPLE 2: IMPRESSA croissant FOR MEDIUM PERFORMANCE REQUIREMENTS

PRODUCT EXAMPLES:

filled and unfilled croissants bent as you please, pretzel sticks, Coque au beurre

FUNCTIONAL COMPONENTS: Pre-portioner, dough sheeter DS, cross roller, fat pump, sandwich folder, satellite head,
folding unit, satellite head, folding unit, satellite head, cross roller, two calibrating
heads, two flour removal brushes, longitudinal cutter, punching-and-turning unit
CSTR, alignment ruler, long roller, moistening unit, filler, vacuum coiler CSV for filled
and unfilled products, pressing roller, traying-up

n EXAMPLE 3: IMPRESSA croissant FOR HIGHEST OUTPUT

PRODUCT EXAMPLES:

filled and unfilled, bent croissants, German Bamberger Hrnchen,

filled Swiss Gipfel, yeast dough croissants

FUNCTIONAL COMPONENTS: Pre-portioner, dough sheeter DS, cross roller, fat pump, sandwich folder, satellite head,
folding unit, satellite head, folding unit, resting tunnel, satellite head, cross roller, two
calibrating heads, two flour removal brushes, longitudinal cutter, punching-turningspreading unit STR, alignment ruler, long roller, moistening unit, vacuum coiler CSV
for filled and unfilled products, pressing roller, bending system

16

Each IMPRESSA croissant manufactured by FRITSCH

you generally applicable technical data in respect

is configured for the specific demands and the par-

to dimensions, weights, electrical power rating and

ticular product range of a given customer. For this

so on. This is also why you wont find a technical

reason it is neither possible nor prudent to offer

data sheet accompanying this brochure.

CAPACITY: 3,300 pieces/h and row, depending on product

LENGTH OF THE LINE: 18,367 mm

CAPACITY: 3,300 pieces/h and row, depending on product

LENGTH OF THE LINE: 33,859 mm

CAPACITY: 6,000 pieces/h and row (unfilled products)

4,800 pieces/h and row (filled products)
LENGTH OF THE LINE: 38,985 mm

17

ALL GOOD THINGS AT A GLANCE

YOUR DOUGH HAS NEVER HAD IT BETTER

n For all coiled products made from puff pastry, Danish and yeast dough types
n For all weight classes from <10 grams to more than 150 grams per dough unit
n Uniformly gentle dough treatment thanks to comprehensive SoftProcessing technology
n Consistently high dough sheet quality reproducible at any time
n High-accuracy positioning and weighting even at high volumes
n Precision filling, no leakage at edge
n Tried and tested FRITSCH satellite heads and large calibrating heads

A JOY TO DEPLOY
n Shortest changeover times
n Select materials, highest mechanical precision, perfect processing
n Maintenance-free motors and bearings, self-lubricating gears
n Rack and pinion and direct drive instead of drive chains
n Program-controlled (re)starts without manual intervention
n User-friendly controls
n Precise and flexibly controllable servo drive technology especially quiet in operation

CLEAN INSIDE AND OUT

n Abrasion-free special coatings prevent flour and dough from sticking
n Flour duster that dispenses and positions precisely
n All bearings and motors are kept strictly apart and separate from the food conveyor,
and are also encapsulated or otherwise enclosed
n Easy to clean: Smooth surfaces, protective covers that open wide,
easily-accessible frames and supports made with round piping
n Can be washed down

18

n GUARANTEE FOR SAFETY

n THE HIGHEST QUALITY

on the highest level:

FROM A GOOD COMPANY

the CE symbol

FRITSCH Made in Germany

n FLOUR DUSTING

n CONTROL PANEL

The flour dusters in FRITSCH

FRITSCH control systems sup-

bakery lines are included only

port the entire range of pos-

in situations where it is neces-

sible products and every de-

sary or advantageous to the

sired degree of automation.

production process. FRITSCH flour dusters are consid-

And they are easy to operate, too.

ered to be among the best in the world by bakers all

over the world.

n CLEANING MADE EASY

n RELAX

Dead zones and inaccessible

The fixed belt quick-release

corners are dreadful when

mechanism will speed things

it comes to cleaning. Thats

up in the bakery.

why we here at FRITSCH have

banished them altogether. Instead you will find flat
areas spaced well for easy cleaning, frames and supports made of hygienically-friendly round piping, and
protective coverings that open wide.

n THE WHOLE VARIETY OF COILED PRODUCTS

For all shapes (straight, bent, buffalo horn,

example)? Or would you prefer to punch out a

closed circle), for all refinements (filled or plain)

high triangle that requires only minimal length-

for all coiling types (from slurred to emphatic

wise spreading (like an emphatically contoured

contours). Do you want to punch out a rather

French croissant, for example)? No problem for

flat triangle, spread it lengthwise and coil it

the IMPRESSA croissant the right line for the

repeatedly (for a Bamberger Hrnchen, for

right solution.

PUNCHED

SPREAD

FINAL

19

Subject to change without notice.

WWW.FRITSCH.INFO

FRITSCH PRO_IMPRESSA_CROISSANT_GB_02_2011

FRITSCH GmbH
Bakery machines and lines
Bahnhofstrae 27-31
97348 Markt Einersheim
Germany
Phone +49(0)9326/83-0
Fax +49(0)9326/83-100
E-Mail: mail@fritsch-forum.de