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, Fabian Bossard, head of the Marketing & Communications Department, shared details about the show preparations and the company’s current focus.
RONDO
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…
By Helga Baumfalk When Ebbing Bakery installed the Smartline Model I dough band line, which had just been launched into…
From viennoiserie to Danish pastry, and any number of hybrid, new creations, laminated dough is the path to the sought-after…
From viennoiserie to Danish pastry, and any number of hybrid, new creations, laminated dough is the path to the sought-after…
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.
This year, RONDO returns to iba with a focus on solutions for breads and croissants, complete with live demonstrations of…