- Bloemhof Inc.
- 12503-62nd Street
- Edmonton AB
- T5W 4W9 Canada
Upcoming Trade Shows
Bakery Showcase and Convention
Toronto, Ontario
May 16-18, 2010
Booth # 738
International Baking Industry Exposition
Las Vegas, NV
September 26-29, 2010
Booth #4449
Testimonials
| Some comments from our customers... |
I bought a Bloemhof 860-L back in November. It took me a while to learn how to use it, mostly because I can be pretty slow on the uptake, but I can now say that I'm pretty confident in understanding how to make good bread from it. The key for me was to make the dough a little stronger and take it a little younger than I was when I was hand-shaping. I've shaved a few hours off of my production time, and can clean up while I'm working, which is a huge benefit for me--when the baking's done, so am I! I've put an album up of the breads I make on Facebook. I still have a couple boules I make by hand, but all of the oblong loaves are run through the Bloemhof except the Chocolate, the Asiago, Harrisonburg Cranberry, the Focaccia, the Cheddar Beer, and the kuchen which are hand-shaped. I think I need a different size plate to accommodate the chocolate and the h'burg cranberry--I started making breads that size after I got the Bloemhof originally. But that's for another time. :) http://www.facebook.com/album.php?aid=18327&id=1831039855&l=070191c7a7 (By the way--that was the first time I made baguettes with the Bloemhof.) Thank you so much for your wonderful machine, and your willingness to answer my questions, repeatedly when necessary! :) |
| "The Express 300 is a well built machine, easy to operate and to clean. I was able to cut my labor by 4 people. Bloemhof stand by their equipment and I have excellent communication with Eric Baumgartner. The machine gives us a good quality finished product. Overall, I am satisfied with this equipment and should have bought it a long time ago." Best Regards Arnaud Couraud Metropolitain Baking Co |
| "Bloemhof’s baguette molder is impressive. We too preform with it and now get a better distribution of large open cells thru out the entire length of the baguette than we could consistently trust six bakers to achieve... Very impressive with the spring loaded rollers they have on all their moulders." Ben Davis Grand Central Bakery - Portland, OR |
| "The Bloemhof Express 1060 has been a great addition to our bakery. It’s easy to use, easy to clean, and maintenance free. Best of all, I love its versatility; it can handle a variety of dough types, weights, and lengths. The interchangeable plates give us maximum flexibility with one machine. We have run thousands of pieces of dough through this machine in the short time we have had it and continue to find new uses for it. Plus, the Bloemhof team is a pleasure to work with whenever we need anything." Jeffrey Yankellow, Head Baker, Simply Bread Coupe Du Monde de la Boulangerie Winner |
| "I am a firm believer that quality products and automation are not mutually exclusive. We owe it to ourselves, our employees, our customers to adapt and improve our practices, expand our knowledge of baking and prevent unnecessary repetitive motion injuries. I use our moulder on at least 8 different products with excellent results and it doesn’t abuse the dough at all. I love my machines! I strive to maintain and improve quality every day as well. And I am making more money because of it, and the average wage at our bakery has increased just the same." Brandon Siewert Tin Roof Bakery Chico, CA |
| "I can’t believe how fast the 860L moulder is! We finished 252, 2 lb. Rye bread in 15 minutes on our first day working with the new machine. This moulder is every thing they said it would be and more. It has far surpassed my expectations." Steve Katz Bake Station, Inc. Southfield, MI |
| "With regards to the processing unit 860L that we currently use, I can say without any problem that became an essential part of equipment in our production. Easy to use, versatile, very reliable and most important to me, respecting the integrity of our doughs that allows us to obtain products of very high quality." Didier Rosata, Certified French Master Baker Vice President of Operations, Uptown Bakers |
| "In the past, our moulding process required 5 bakers forming 1300 loaves of bread by hand. This labor-intense process took as much as 4 hours during normal production runs and as much as 5 hours on high volume production runs. Since we have implemented the 860L, we can accomplish even the highest volume of bread moulding in less than 2 hours and with only the labor utilization of 2 bakers. This efficient labor utilization saves our operation time, money and improves overall product consistency. The compact design of the 860L allows it to be moved throughout the facility effortlessly. The features we enjoy the most are its spring loaded synthetic rollers & scrapers, fully adjustable side guides & infeed hopper, and safety guard automatic shut-off. It is with utmost confidence that we can recommend the 860L Bread & Roll Moulder for any user wishing to improve their overall baking operation." Charles Weible, Manager, Commissary Operations Paradise Bakery & Café, Inc. |
| "I have seen and worked with lots of moulders, De Ridder, Van Dijk, Benier, Haton, W.P. and Kalmeier. The ones with finger rollers, 3 and 4 rollers, one and 2 step plates. All moulders with lots of bulk and steel but none of them has the intelligent spring-loaded roller of my Bloemhof 860. This feature is tough and gentle at the same time." Aad Ahsmann Lakeside Bakery, Leamington, ON |
| More Testimonials... |