Bloemhof's specialty is dough friendly moulder technology with the patented spring loaded roller system and fully adjustable side guides. These low stress moulders handle the most difficult dough with up to 15% protein flour as well as traditional artisan breads.
The resulting products have superior oven jump and a seamless finish. From finger rolls to specialty and French breads, our versatile machines will speed up production, reduce labour costs and increase the quality of your product.
The Bloemhof EXPRESS 600 Advanced French Bread Moulder has been developed to gently process a wide variety of dough types including long fermentation doughs with an integral resting conveyor. Unlike overhead proofer systems, the EXPRESS 600 can receive directly from a low stress divider, gently degas the dough and create a cylindrical preform instead of a rounded preform. The cylindrical perform is rested automatically up to 10 minutes and then finished to length on the finishing moulder for a consistent high quality seamless finish. The EXPRESS 600 is really three machines in one package!
For those bakers who need a high quality bread & roll moulder without the resting function or second moulding system, the Bloemhof EXPRESS 360 Universal French Bread Moulder has the same gentle features in a more compact format.
Source: Bloemhof