Comparative results of Rye Breads demonstrate the superior control of the Boule Moulder in producing a tight round.

Three controls for stroke, rotation and kneading allows forming of high hydration doughs with fruits, cheese, nuts, and honey.

Mould traditionally formed rounds with less work and less skilled staff.

A variety of rounds made with excellent results. 

You can easily control how tight or how loose you want the crumb structure.

u Advanced Hand Action Moulding System

u 42" diameter Bowl with 120" Long

    Moulding Surface

u Adjustable Kneading Stroke Produces a

    Gentle Mould

u Independent Kneading Speed and

    Rotation Speed

u Hand Feed or use under a Bread Plant

u Capacity from 7oz. to 4.4 lbs.   (200gm to 2 kg)

u Produce up to 1,000 Boules/hr. @ 36oz.

    or up to 3,600 Boules/hr. @ 16oz.