“With regards to the 860L moulder that we currently use, I can say that it has become an essential piece 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
“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 stands by their equipment and I have excellent communication with them. 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.”
Arnaud Couraud, Metropolitain Baking Co
“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
"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
“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
“We had another machine from France, it was expensive. We rebuilt the machine 3 times in 6 years, bearings, chains, the works.
The 860L is a great machine. We are thrilled with it.”
Daniel Leader, Baker, Author, Instructor, Bread Alone
“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 everything they said it would be and more. It has far surpassed my expectations.”
Steve Katz, Bake Station, Inc.
“I use our moulder 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.”
Brandon Siewert, Tin Roof Bakery