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Typical French, but well-known all over the world

The curve shaped croissant (although there are also straight croissants) is often linked to the idea of a luxury Sunday breakfast, but are increasingly sold for breakfast or lunch on-the-go. This made the croissant – in different types and shapes – a well-known best seller all over the world.

The modern croissant was developed when French bakers replaced the brioche dough with a yeast-leavened laminated dough. It is this Danish pastry that characterizes the croissant. The proving time of the dough of Danish pastry depends on the circumstances but is usually between 45 and 2 hours, while baking time and temperature depend on the type of equipment and obviously of the size of the croissants. Danish pastry (proofed or unproofed) and therefore croissants are very suitable for freezing.

Croissants can be topped with various products or injected with e.g. jam, cream or chocolate paste. To make your croissants even more appealing, they can be sprayed with egg wash or an artificial glazing agent.

Used techniques
Injection: Gearwheel Depositor (heated) / Piston Depositor
Glazing/Spraying: Spraymix, Spraymix CC, Disc Sprayer

bazz product
For the application of egg wash (or substitutes and other hot and cold fluids with no overspray or loss of product.
Recommended machines

Machines with standard, medium or high capacity

Customized and Turnkey

Custom built to your specifications​

We design and manufacture complete production lines to the needs, desires and circumstances of customers all over the world. With our expertise in pastry equipment we are able to meet all your needs and find the best possible solution.



Together we will look at your requirements with regard to the required machine and the products to be produced. On the basis of this information, our technical draftsmen go to work, after which we will present you the customized solution.

Bakon is your partner in customized and turnkey solutions to optimize your production processes.

Danish pastry

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