Rondo Feeding Line
Rondo Smartline Dough Sheeting Line
Brand: Rondo
The Rondo Smartline processes dough into regular, stress-free dough bands and reliably feeds downstream make-up lines. Its satellite head can be positioned behind or vertically above the lower roller, so the same process suits soft, high-hydration doughs such as ciabatta as well as firm puff pastry and croissant doughs.
Overview
How this equipment is used
How this equipment is used
The Smartline processes your dough into regular, stress-free dough bands and reliably feeds the downstream make-up lines. No matter what type of dough, the process remains the same.
Optimal satellite head position for soft dough
For soft dough with high water content, such as ciabatta and long-fermented traditional bread, place the satellite behind the lower roller. These doughs should only be processed briefly to preserve the cell structure and flavour created during bulk fermentation. This position creates a steep, short sheeting stretch that is ideal for soft dough.
Optimal satellite head position for firm dough
Firm dough, such as non-fermented yeast dough and laminated puff pastry and croissant doughs, must be sheeted gently and slowly to preserve its structure and layers. Place the satellite vertically above the lower roller. This creates a flat, long and gentle sheeting stretch together with good infeed, the optimum conditions for firm dough.
Specification
Technical information
Before choosing a model
Match the machine to your real production target
- Product type and target output per hour or per day
- Available floor space and production flow
- Power, water, drainage, ventilation, and other utilities
- Operator skills, cleaning, maintenance, and future expansion
Q&A
Frequently asked questions
What does the Rondo Smartline do in a line?
It turns dough into regular, stress-free dough bands and feeds the downstream make-up line.
Can it handle soft dough like ciabatta?
Yes. With the satellite behind the lower roller it creates a short, steep sheeting stretch that preserves the cell structure of high-hydration dough.
Does it work for puff pastry and croissant dough?
Yes. With the satellite vertically above the lower roller it gives a long, flat, gentle stretch that keeps the layers intact.
Do I need a different process for each dough?
No. The process stays the same; only the satellite head position changes.
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