French Bread
High-capacity lines for continuous French bread production with artisan quality and industrial consistency.
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Rademaker · Netherlands
Rademaker: European technology for high-volume industrial bakery
Complete lines for French bread, croissant, puff pastry, artisan breads, pizzas and pies — with Codipar technical support in Brazil since 1994.
72.000 pcs/h
French bread line capacity
5.000 kg/h
Continuous output
2 supervisors
Per complete line
90%
Maximum hydration supported
Portfolio
Available lines
Rounded Buns
Lines for rounded buns, from soft hamburger buns to Italian breads of 500 g or more, with weight and shape flexibility.
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Croissant and Puff Pastry
Complete lines for sheeting, folding and shaping puff pastry, croissants and derivative products.
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Artisan Breads and Long Fermentation
Technology dedicated to pre-fermented doughs, ciabattas, artisan breads and high-hydration formulations.
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Pizza
Lines for sheeted or pressed pizza bases, with flexibility in shape, thickness and capacity.
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Pies, Quiches and Pastéis de Nata
Lines for closed pies, quiches, pastéis de nata and family- or snack-size variations, with liquid, semi-liquid or chunky fillings.
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French Bread
Rademaker's French bread lines are the benchmark in large-scale automated production and the absolute leader in this segment. With more than 30 lines installed and a customer base producing nearly 50 million loaves per day, equipment and service quality is proven in real operation. Production is fully automated, requiring no operator intervention on the line and just 2 supervisors. The technology ensures over 96% of cuts face down during transfer to the spiral freezer, securing a consistent end product.
Capacity: Up to 72,000 pcs/hOutput: Up to 5,000 kg/hOperation: 2 supervisors
Line
Rounded Buns
Rademaker's rounded-bun lines stand out for their versatility: they round firm, pre-fermented and high-hydration doughs to the same quality standard. They handle weights from 50 g to 800 g, reaching up to 45,000 pieces per hour in fully automatic production, from divider to rounder, with no manual intervention.
Capacity: Up to 45,000 pcs/hWeight: 50 g to 800 gDoughs: Firm, pre-fermented and high-hydration
Line
Croissant and Puff Pastry
Rademaker's croissant and puff pastry lines automatically produce any laminated or semi-laminated product, filled or unfilled. Capacity ranges from 250 kg/h on compact lines up to 7,000 kg/h on high-volume industrial lines, with croissants from 9 g. The technology works with both margarine and butter — in the latter case the system includes automatic dough resting and cooling to preserve the layer structure. Lamination is configurable from 3 to 1,000 layers, enabling classic pastries through to special products with tailored texture.
Capacity: 250 to 7,000 kg/hCroissant: From 9 gLayers: 3 to 1,000Fat: Butter or margarine
Line
Artisan Breads and Long Fermentation
Rademaker's bread lines process high-hydration, pre-fermented, Levain, Biga and sourdough doughs in continuous, fully automated production, with capacity from 500 to 6,000 kg/h. Stress-free sheeting technology preserves the dough structure developed during fermentation, keeping open alveoli and artisan texture even at industrial scale. The pre-sheeting system handles doughs with up to 90% water without loss of consistency or weight. All surplus dough is reused in-line, with no waste.
Capacity: 500 to 6,000 kg/hHydration: Up to 90%Fermentation: Levain, Biga, Sourdough
Line
Pizza
Rademaker pizza lines produce everything from par-baked crusts to fully topped pizzas, in round, square or baguette shapes. Capacity ranges from 500 kg/h up to 9,000 kg/h in special configurations. The sheeting system delivers consistent dough with zero waste — 100% of surplus dough is reused. Available in two setups — base line (Pizza Crust) and topping line — which can be supplied integrated with mixing, proofing, cooling, baking and packaging.
Capacity: 500 to 9,000 kg/hShapes: Round, Square, BaguetteTopping: Sauce, Cheese, IQF
Line
Pies, Quiches and Pastéis de Nata
Rademaker's pressed-product lines make closed pies, quiches, pastéis de nata and family- or snack-size variations, with liquid, semi-liquid or chunky fillings. Each configuration is tailored to the product: the pie line uses a servo-driven press with heated heads for weight and shape precision; the quiche line incorporates a sheeter to preserve the puff-pastry layers; the pastel de nata line works with discs cut from laminated cylinders. Tool changeover is performed by a single operator without additional tools. Equipment installed since 1988 is still running in continuous production.
Pies: Up to 20,000 units/hQuiches: 3,000 to 7,200 units/hPastéis de Nata: Up to 36,000 units/h
Rademaker is a European manufacturer headquartered in the Netherlands, specialized in industrial production lines for bakery, puff pastry and laminated products. It combines precision engineering with process flexibility to serve mid- and large-scale producers worldwide.
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Technical materials
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