This operation
consists of giving the dough rolls a stretched shape. It occurs
after intermediate proofers.
Machine moulding remains the most important operation in
bread-making. Before acquiring a moulder, it is important to
take note of a certain number of deciding points.
There are 3 distinct steps in machine
moulding which are all very important: pre-sheeting
/ sheeting, to obtain a "cake". formation
of the curl (rolling the cake) using a heavy belt or a mesh. final
moulding to obtain the stretching and the desired appearance of the baguette
or loaf.
This
type of moulding is referred to as "traditional" moulding
(as it reproduces the hand movement exactly), is achieved through
stretching
between a driven belt and a fixed table.
The dough roll which is drawn in this way is stretched with
no heating of the dough.
This process is particularly suitable for soft and delicate
dough
This is by far
the most widespread for 2 main reasons: the
machines are more compact than horizontal moulders, the dough
roll is stretched between 2 driven belts which move in opposite
directions. This solution
provides very good stretching of the products and is particularly
suitable for baguettes.
pre-sheeting
/ sheeting, to obtain a "cake".
the
machines are more compact than horizontal moulders,
