In an event organized in Burgdorf, RONDO launched the Starline 5, a new generation of high-performance dough processing lines. The ‘Starline’ series stands for maximum rated power, simple operation and a wide variety of products.
RONDO launched its most recent automated line for bread production, the Smart Bread Line, at iba 2023. It was designed to make more bread, faster, while reproducing artisan quality.
RONDO announced the official launch of its most recent automated line for bread production. The new Smart Bread Line was designed to meet a production capacity of up to 1,000 kg of dough processed per hour and to increase the range of bread products that can be made on a single line. Different line configurations with various modules allow for the production of a wide range of bread products (cut, stamped, molded, rounded and gluten-free).
This year, RONDO returns to iba with a focus on solutions for breads and croissants, complete with live demonstrations of its latest solutions and features. Ahead of the fair, RONDO shared details about the show preparations and the company’s current focus.
Swiss company RONDO celebrates its 75th anniversary this year. The business started out as a two-man mechanical design endeavor and grew to become a major developer of bakery machines for artisan and industrial production.
Each process stage, from mixing to creating the dough band and donut shapes, through to baking, contributes to their final quality.
When Ebbing Bakery installed the Smartline Model I dough band line, which had just been launched into operation in 2001, it was a first in the industry. 16 years later, the company opted for the Rondo line for the second time, now in its new generation.
From viennoiserie to Danish pastry, and any number of hybrid, new creations, laminated dough is the path to the sought-after
Precision and consistency are required to turn blocks of dough into thin, delicate sheets. The big challenge lies in the correct distribution of the dough reduction steps while avoiding any unwanted tension in the dough. Inconsistencies in the reduction steps will significantly impact the structure of the final product.
Peter Studer became RONDO Group’s CEO starting October 1, 2021. Under the new leadership, the Burgdorf-based company says it intends to focus more on developing solutions for the industrial sector, where it aims to transfer characteristics sought after in the artisanal business sector.
RONDO observes special donut shapes are increasingly in demand, and so is the flexibility to produce them all on one line, which also makes fast changeovers a necessity.
RONDO Burgdorf AG has launched new electronic sheeters with individual drives. The user can operate the plants via a smartphone-style i-Touch controller.
