Rounders

"Quality Bakery Equipment Since 1960"


Numerous customer requests for an enhanced Rounder Machine capable of producing large rounds without damaging the dough skin, led to more than two years of research and development of our BM42 Boule Moulder.

boule   pronounced (boÌ), (i.e. Tool)  n. A round loaf of baked bread.


Unlike a traditional rounder, the BM42 Boule Moulder tightly moulds the dough pieces by stretching the gluten structure in one direction exactly as done by a skilled baker. We choose to call our moulder a Boule Moulder because of several significant differences between making a round dough ball and making a tightly moulded boule. The moulding process of the BM42 is firm but gently. This process refines the crumb and strengthens the gluten structure without damaging the dough and in the process, creates a seam at the bottom of the boule, which is placed down on the pan. The unique and separate controls for stroke, rotation and oscillation on the BM42, kneads the dough from 3 to 75 times in a single pass. The resulting boules will exhibit better proofing and superior oven jump that are clearly seen in our comparison photographs.



BM42 Boule Moulder
BM42 Boule Moulder
Knead Help Making Rounds?

Our World rustic breads, rye, sourdough, multigrain, specialty breads and high-hydration dough with fruit, cheese and honey are just a few examples of what can be made into boules with our BM42.

The "Advanced Hand Action Moulding System" sets it apart, as it allows how much or how little you work the dough.


 

Making Boules


Mould round Old World Rustic Breads, Rye, Sourdough, Multi-grain, Specialty Breads and high hydration dough with fruits, cheese and honey. With unique and separate controls for stroke, rotation and kneading, the BM-42 kneads your dough from 3 to 75 times in a single pass!


A sliced artisan boule made from 78% hydration dough shows the excellent crumb structure and great volume. 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

More examples of sourdough and multigrain boules show the versatility of the BM-42 Boule Moulder.

Moulding Traditional Hand Formed Rounds

Making round loaves is easy with the BM-42 Boule Moulder. Simply place scaled dough into the moulder and make beautiful traditional white loaves like these. The rounding action is designed for Old World Rustic Breads, Rye, Sourdough, Multi-grain and Specialty Breads.
Kneads your dough from 6 to 75 times in a single pass! Honey Whole wheat rounds (37 oz.) are tightly moulded by stretching the gluten structure in one direction exactly as done by a skilled baker.

You now have the time to apply your artistic flair and produce signature products that make you standout from your competitors.




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