 |
An eye appealing group of breads that are
the hallmark of a great bakery and the dedication to quality.
Quality that starts with choice ingredients, controlled fermentation and
gentle moulding equipment. Finished in a top quality oven, these
breads are good to the last slice. |
 |
A sliced artisan boule made from 78% hydration dough
shows the excellent crumb structure and great volume.
 |
 |
Artisan bakeries often need a moulder to keep up with the growing demand for
high quality baguettes. Typical baguette moulders crush the internal
structure and appear machine made after moulding.
Bloemhof Artisan Moulders not only are more gentle but also remove the seams and
finish the ends to match the skills of a hand crafted baguette.
|
 |
Baguettes
are often the most difficult to produce by machine. Mimicking the
hand rolling and stretching and retaining the internal open celled
structure that is the hallmark of artisan baguettes.
As you can see, the long fermentation
properties have been preserved by the gentle handling of our
860/860L Bread & Roll Moulder. |
 |
Hand made hoagie rolls can be a lot of work because of the large demands of your wholesale accounts.
Using the 860 Bread & Roll Moulder, seamless perfection make these a sure seller. |
 |
These
batards are formed using a custom curved plate that is 9" wide x 56" long.
The rounded ends formed to match the baker's previously hand formed style.
These batards were made by a novice.
Model: EXPRESS 1060 Bread & Roll Moulder.
|
 |
A variety of breads
and rolls show the versatility of our moulders.
One moulder can fill your shelves with quality breads. Training staff in the difficult task of handcrafting breads on the bench is simplified with our artisan moulders.
860/860L Bread & Roll Moulder. |
 |
Real San Francisco Sourdough Boules can made with
the BM-42 Boule Moulder. The high hydration sour dough was long fermented
over 18 hours and scaled in a low stress dividing system. The results were indistinguishable
compared to those made by the hands of the Master Baker. These boules were
produced at a rate of 30 per minute!
Model: BM-42 Boule Moulder
|
 |
A cornucopia of bread types including rye, whole wheat, egg challah, multigrain, and white varieties. |
 |
Do quality results require years of training...
No!
Scaled, moulded and braided by a new employee on their first day!
860/860L Bread & Roll Moulder. |
 |
A nice example of 4oz., 6oz., and 8oz. cracked wheat rolls hot from the hearth oven.
860/860L Bread & Roll Moulder. |
|
This is only some of the many products made with
our line of dough friendly artisan moulders like the
860/860L Bread & Roll Moulder.
See more in the Photo Gallery
 |
 |
