Kneader's sheeters are manual and tabletop — no motor, no heat, nothing to warm the block while you work. Warm butter bleeds into the dough and the layers close up. Cold butter stays where you put it.
0Layers
0Layers
Fold 03 · At cut
0Alternating layers
Three letter folds, twenty-seven alternating layers of dough and butter. Fold a fourth time and the sheets get thin enough to tear into each other — the count goes up and the lift goes down. Kneader holds the gauge that keeps twenty-seven honest.
PLATE 04 — LAMINATION
PLATE 05 — PROOF
PLATE 06 — BAKE
PLATE 07 — LINE
Equipment
Five machines. Chosen, not catalogued.
We don't carry everything. Each brand here earned its place by doing one job better than anything else we put next to it. Take a single machine, or the whole sequence matched end to end.
Mill
MockMill
Stone mill
Corundum-ceramic stones that take whole grain to flour in a single pass, with the grind adjustable while the machine is running. Mill to order and the flour is in the dough while it still smells of the grain.
A spiral hook and breaker bar that work the dough rather than tear it, at a scale that suits a bench instead of a factory floor. Famag where you want a removable bowl, Sunmix where the footprint has to stay small.
Steps the block down in controlled passes and holds the gauge even across the full width. That evenness is the difference between layers that stay separate and butter that bleeds into the dough.
Laminated dough proofs in a narrow window — warm enough to ferment, cool enough that the butter stays a sheet instead of turning to oil. A cabinet that drifts two degrees warm quietly undoes the lamination you just paid for. Temperature and humidity are held independently here, with an overnight programme so the morning batch is ready when the bakers walk in.
ControlTemperature + humidity
CycleProgrammable retard
Croissant window24 – 26 °C
Bake
Unox · Eka
Convection oven
Moving air carries heat faster than still air, so convection reaches the same crust at a lower setting than a deck would need — around 190 °C for croissants rather than 210 and up. Steam injection and reversing airflow mean the tray that comes out last looks like the tray that came out first.
HeatFan-forced convection
SteamInjected
Croissant bake≈ 190 °C
Enquire
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