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Photos of whole wheat, white and sandwich pan breads made with the Bloemhof 860 Bread & Roll Moulder.
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
consistency of your product. |
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The 860 Bread and Roll Moulder is easy to use.
Simply drop hand scaled or divided chunks of dough into the 860 top hopper
and pick up finished moulded pieces from the catch tray. |
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These are typical results of whole wheat breads made in a busy supermarket bakery.
The full height side guides gives you consistent length. |
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The gentle spring loaded roller system not only reduces dough stress but will not crush the raisins.
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This wholesale bakery produced about 1400 loaves per day with their 18 year old Bloemhof Moulder.
The larger sandwich loaves are inverted to keep the loaves square during cooling. |
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Close up inspection of the loaves reveal the seamless tops and no visible scroll marks on the ends. |
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A wide
variety of pan breads are shown here. All done on the Bloemhof 860
Bread & Roll Moulder, these loaves were only a few minutes of work for
the moulder. Multigrain loaves are a great seller but can you keep
up with the demand? We can show you how to reduce labor cost and
increase your productivity. |
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This is only some of the many products made with
the
860/860L Bread & Roll Moulder.
See more in the Photo Gallery
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