Dispatches from IBA 2012

Increased accuracy with new dough twisting machine: Rondo

By Kacey Culliney from Munich

- Last updated on GMT

Rondo's Twist & Place machine sparked interest at IBA 2012. Photo: GHM
Rondo's Twist & Place machine sparked interest at IBA 2012. Photo: GHM
Rondo has developed a machine for twisted dough pastries that it says is more accurate and intricate than others already on the market.

Its Twist & Place machine was showcased at IBA 2012 in Munich following three years in development.

David Marantz, project manager at Rondo, said there were market demands for a precise twisting machine.

“It is programmable and more accurate than what is already on the market,”​ Marantz told BakeryandSnacks.com at the tradeshow.

“We can control how many twists a product has and the machine also has the ability to twist dough in different directions,” ​he said.

Programming is computerised enabling manufacturers to input precise specifics, such as twist tightness and speed.

The machine can be used for sweet and savoury twisted pastries with or without fillings.

“The key to the whole machine is accuracy; the product is never free or released,”​ Marantz said.

Once the dough is twisted, it is fed directly onto trays for cutting.  Output is between 300-400 kilos per hour depending on the dough, and feeding is manual.

Specialist segment target

While we are targeting the broad global snacks sector, “there are specific customers that will buy this – it is a very special market”​, Marantz said.

One machine has already been placed in Russia a few months ago, he said.

Rondo’s Twist & Place was one of five machines awarded for innovation at Backtechnik Europe's awards ceremony held at the tradeshow.  It was selected from over 50 applicants and judged by an independent jury comprised of scientists, practitioners and trade journalists.

Related news

Show more

Related products

Testing texture in gluten-free bakery

Testing texture in gluten-free bakery

Stable Micro Systems | 11-Sep-2017 | Technical / White Paper

Gluten gives baked foods their characteristic mouthfeel, so manufacturing gluten-free alternatives often presents texture troubles. Discover how to measure...

Related suppliers