- Bloemhof Inc.
- 12503-62nd Street
- Edmonton AB
- T5W 4W9 Canada
Testimonials
| Some comments from our customers... |
| "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 |