SPIRA

SPIRA is designed for high volume production of plain croissants without filling, as well as for croissants with cream and marmalade type filling.

In the SPIRA numerous technical novelties, offering enormous advantages in production, have been materialised: e.g. no escaping of the filling thanks to progressive step by step curling and closing of the product without applying pressure. A new and very effective curling system has made this possible. It reduces the risk of soiling the line to a minimum.

The accessories carrying out the operations such as cutting, turning, filling, aligning and curling are all separate devices and are positioned in line, similar to a pastry make-up line. The speeds of the individual accessories can be regulated individually and progressively.