MOULDING

The final stage, which gives the finishing touch to your doughballs



Our standing as the world leader in this field results from our key strengths:

Total respect for the dough by virtue of our patented and proprietary Alvéo+® sheeting and C2A® stretching systems

Versatility of our moulders due to fittings that enable the moulding of baguettes, baguettes with pointed ends, bloomers, oval loaves, hot dog rolls, brioches, sandwich bread, finger rolls.and the cutting of a baguette or a doughball into 2/3/4/5/6 rolls



Legendary build quality and ease of maintenance

Our range of moulding machines comprises 4 models tailored to your hourly throughput, production volumes, types of products to be moulded.

Horizontal moulding on fixed table: Armor Abs Hv and Armor I



The doughball is moulded between a moving belt and a fixed table, replicating manual moulding. These moulding machines are particularly suitable for very soft fermented doughs.

 

3 rolls for pre-sheeting and progressive sheeting

Front-feed belt

Mesh belt for rolling of the curl

Rail-mounted flourer with speed variator after rolling of the curl

Adjustable initial stretch plate

Final stretch between moving belt and fixed table replicating manual moulding

Total stretch distance 1630 mm (Armor I)

Control and adjustment of sheeting and stretching by means of 36-position rotary switches (Armor I)

 

Horizontal moulding between 2 motorised belts : Armor U and Proform




5 rolls, 2 for pre-sheeting, 3 for sheeting.

Front-feed belt

Mesh belt for rolling of the curl

Rail-mounted flourer with speed variator following rolling of the curl

The upper part consists of a centring channel with adjustable sides covered an initial stretch plate adjusted by means of a regulator

2 moving belts

Upper belt with 4x4 drive system to prevent lateral creep and slippage of the belt (PROFORM)

The C2A® assisted stretch control system comprises 3 programmes:

-"Stretch more" the two belts move in opposite directions, thus considerably increasing the stretch capability. The speed of the lower belt can be set on the control panel: it enables selection of the maximum permissible stretch for each type of dough
-"Stop" the lower belt is halted and used as a fixed table (particularly well suited to very soft fermented doughs)
-"Stretch less" the two belts operate in the same direction, enabling moulding of shorter loaves

Total stretch distance 1630 mm for the Armor U and 2060 mm for the Proform

Sheeting and stretching controls and settings assisted by electric actuators


Façonneuse Armor U and Proform


Façonneuse Proform

 

These moulders are suitable for all types of dough and are particularly recommended for very long products and for the cutting of rolls.