Introducing our top-of-the-line Dough Moulder, designed to streamline and enhance your bakery operations. This precision-engineered equipment is expertly crafted to deliver consistent and perfectly shaped dough for a wide range of baked goods. Increase efficiency and quality in your production process with our reliable Dough Moulder. Elevate your baking experience with this essential tool for any professional bakery.
Commercial Dough Moulder / Dough Rounder & Shaper
Primary Function: To automatically shape divided dough pieces into uniform rounds, cylinders (batards), or ovals, preparing them for final proofing and baking. Replaces manual shaping for consistency and efficiency in high-volume bakeries.
Core Concept
A mechanized system that mimics manual dough-handling techniques:
Rounding: Forms irregular dough chunks into smooth, tensioned balls (boules).
Pre-shaping/Cylindering: Shapes rounds into elongated forms (e.g., for baguettes, rolls, or sandwich loaves).
Reduces labor, ensures consistency, and minimizes dough damage during processing.
Key Components & Features
Heavy-Duty Construction
Shaping Mechanism
Conveyor Belts: Food-grade PVC or polyurethane belts gently transport dough.
Spiral Rollers: Rotating helical coils (stainless steel) stretch and roll dough into rounds.
Cylindering Unit (optional): Adjustable guides and rollers elongate rounded dough into batards.
Tension Control: Maintains surface integrity without overworking gluten.
Adjustability & Controls
Dough Weight Range: Typically 50g–2kg per piece.
Speed Control: Variable conveyor speeds (e.g., 10–30 pieces/minute).
Guide Width: Adjustable for different loaf/roll sizes.
Safety & Ease of Use
Workflow Process
Input: Divided dough pieces fed onto the inlet conveyor.
Rounding: Dough travels under spiral rollers, forming smooth, round balls.
Cylindering (if equipped): Rounds pass through tapered guides and rollers, elongating into uniform cylinders.
Output: Shaped dough exits onto proofing trays or conveyor.
Applications
Artisan Bakeries: Shaping sourdough boules, batards.
High-Volume Bakeries: Uniform rolls, burger buns, hot dog buns.
Baguette Production: Pre-shaping dough logs before final moulding.
Sandwich Loaf Facilities: Forming pan-ready cylinders.
Advantages vs. Manual Shaping
✅ Consistency: Identical size, shape, and surface tension every time.
✅ Labor Reduction: Processes 500–1,000+ pieces/hour (vs. 100–200 manually).
✅ Gentle Handling: Preserves gas retention and gluten structure.
✅ Scalability: Integrates with dough dividers, proofers, and ovens.
✅ Hygiene: Reduced hand contact; easy-clean design.
Critical Considerations
⚠️ Dough Compatibility:
Works best with medium-hydration dough (55–65%).
Low-hydration doughs may crack; high-hydration doughs may stick.
Not suitable for heavily seeded/inclusions doughs.
️ Maintenance:
⚙️ Operational Notes:
Dough Temperature: Must be consistent (typically 22–26°C / 72–79°F).
Flour Dusting: Minimal use to prevent belt slippage.
Integration: Often paired with a dough divider upstream.
Technical Specs (Typical)
Power: 0.5–1.5 kW (220V/380V)
Dimensions: 120–200 cm (L) × 60–90 cm (W) × 100–140 cm (H)
Throughput: 10–60 pieces/minute (depending on size/complexity).
