Moulding
Bread Moulder.
Sheets, curls and moulds divided dough into an even cylinder ready for the tin — the step that gives you consistent crumb structure and a straight loaf.
Specifications
- Dough piece weight60–1200 g
- Loaf length160–400 mm
- Productivity1,000–1,200 pcs/hr
- Weight200 kg approx
- Power0.75 kW
- Current1.9 A
- Supply415 V, 3 phase, 50 Hz
A divided piece of dough goes in rounded; it comes out sheeted, curled and rolled into an even cylinder, seam-side down, ready to drop into the tin.
Line context
Where this sits in the line.
Bread and rusk line
Mixing → Dividing → Rounding → Moulding → Baking → Slicing
Moulding sits right before the tin and the final proof — get the cylinder even here and the oven does the rest honestly.
Straight loaves, every tin?
Tell us your tin size and daily volume and we will confirm the right moulder setup.