Moulders

"Quality Bakery Equipment Since 1960"


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.




EXPRESS 300 and 300S High Speed Bun Line
EXPRESS 300 and 300S High Speed Bun Line
Feed Directly from Your Multi-row Divider

The EXPRESS 300 has been specifically designed for high speed production and to help reduce labour costs. The unique design allows the machine to be fed directly from a single or multi pocket divider, up to 8 pockets and a capacity up to 12,000 pieces per hour. Dough pieces are sorted into two rows for efficient and versatile production.

The four roller system maintains consistent, quality moulding aided by extra long plates that are gentle on the dough. The twin pressure plate system forms roll products from 3" to 12" in length with full side guide control for a seamless finish.

We recently extended the infeed section, a quick change index system and added a variable speed drive to the moulding belt as a standard feature.

The EXPRESS 300S version incorporates Bloemhof’s low stress sheeting system with patented spring loaded roller technology and is suitable for long fermentation and high hydration doughs. Telescopic legs adjust infeed height from 21" to 34" for multiple sorting options.

The optional outfeed conveyor allows sufficient time for manual panning or can be integrated with your panning system.

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Moulded Results


See a variety of finished dough pieces as they come from our line of dough friendly moulders. From the smallest 15 gram (1/2oz) hors d'oeuvres finger roll to monster 3.6kg (8lb.) deli-loaf, you can expect quality results made with Bloemhof Moulders.

500 gram (18oz) whole wheat breads being moulded at 40 pieces per minute. Notice the consistent size and seamless finish. Model: 860 Bread & Roll Moulder

The spring loaded roller system prevents the raisins from being crushed on these 500 gram (18oz) whole wheat raisin breads. Model: 860 Bread & Roll Moulder

1050 gram (37oz) breads being moulded using a 9" wide x 56" long flat plate. These loaves are ready for the pan and final proofing.
Model: EXPRESS 220 Bread & Roll Moulder.

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.

These Hero's are made using the same 9" wide flat plate and 225 gram (8oz) of dough. The labor savings on smaller items is important in a competitive business.
Model: EXPRESS 220 Bread & Roll Moulder.

Pretzel strings are stretched to 32" long at 2400 pieces per hour. Operated under an overhead proofer the EXPRESS 1060 moulds the 150 gram (5.5oz) pieces to 20" long and the Simplex 36B-XL finishes them to the final length.
Models: EXPRESS 1060 Bread & Roll Moulder & Simplex 36B-XL Conveyor Moulder






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