The only automatic machine with a high productivity able to close both the ends of cannoncini, ready to be baked.

The Gianfranco works with any kind of pastry so that every confectioner can use freely his own secret recipe. The round parts of Cannoncino made through the spiral rolling-up process, even after the baking are always puffed, regular, never flat and with a delicious look to be proud to show in the window. It’s the only automatic machine that doesn’t need handcraft work for the closing process of the puff pastry ends.

The Gianfranco is configured according to the size of the cannoncino (cream horn) to be made. The pipes, necessary for the cannoncini production, ranges from 10 to 20 mm diameter, and from 90 to 155 mm length.

A SINGLE OPERATOR will be able to produce 44 CANNONCINI PER MINUTE.