Bloemhof Inc. has been designing and building Artisan Bread Moulders since day one.  More than 40 years ago, European immigrant bakers needed a moulder that was gentle yet efficient.  Higher protein North American wheat's are more difficult to work and the wide range of dough formulas are a challenge.  Our specialty is moulding and we are up to that challenge.  Whether you make small batches for the local farmers market or produce thousands of loaves every day, we have a moulder that will exceed your highest expectations.

These New York styled rye breads were divided using a volumetric divider and rounded with the Bloemhof BM-42 Boule Moulder.  After an intermediate proofing, they were moulded to the final shape using the Bloemhof 860L Bread & Roll Moulder, panned and racked. 

Rack upon rack of beautiful rye breads that are consistently of very high quality and appearance.  The whole production is done by three staff from mixing to baking..

Traditional rye and cracked wheat breads are made easier with the 860 Bread & Roll Moulder.

Breads made in a supermarket bakery using a Bloemhof 860 moulder.

Traditional breads made in a German bakery using Bloemhof moulder manufactured in 1962! 

That's more than 40 years continuous production!

That same traditional white bread shown above reveals it's internal structure. High quality moulding starts with a low stress design.  Reducing stress on the dough prevents damage, the dough proofs better and you get excellent oven jump.

This is only one of the many products made with the

860/860L Bread & Roll Moulder. 

See more in the Photo Gallery