Truly a Baker's Best Friend!

The BLOEMHOF 860/860L Gentle spring loaded roller system will not tear dough. This moulder is designed for high protein flour and long fermentation doughs for artisan breads. Used by many of the finest bakers in the country for moulding all types of breads, baguettes & rolls from ½ ounce up to over 5 lbs. This compact design, with the pressure plate underneath the machine, returns the product to you making this unit a "one person" operation. These moulders handle the most difficult doughs with up to 15% protein flour as well as traditional artisan breads. The resulting products have superior oven jump and a seamless finish.

A new feature is adjustable curvature pressure plates. All plates that are 12" and wider can be adjusted from flat to concave or to convex, to control the amount of taper formed in your products or eliminate any taper. The 860L is the wider version for pressure plates up to 20" wide.

A new Bloemhof moulder can help you increase productivity and reduce labor cost, while maintaining the quality and consistency of your finished product

Contact Bloemhof for more information. Call Toll Free 1-888-411-2131 www.bloemhof.com

FOR MOULDING:
 Artisan Breads & rolls
 White, raisin & pan breads
 Rye & whole grain breads
 French bread & baguettes
 Subs & hotdog rolls
 Hoagie & finger rolls
 Challah & pretzels
 Tapered rolls
 Gluten free products

OUTSTANDING FEATURES:
 Gentle spring loaded rollers
 Fully adjustable side guides
 Hand feed or use under a bread plant
 Produce up to 3,600 pieces/hour
 860 capacity from ½ oz. to 5 lbs. 18" belt
 860L capacity from ½ oz. to 7 lbs. 24"belt

"The main issue for growing artisan bakeries, you face a real problem respecting the resting and proofing times because you need to push the product faster to deliver on time. Now with the 860L we have time to rest and to let the flavor develop because it won't take 3 hours to shape the bread, it only takes 20 minutes."

Andre Tsalpatouros, Pierre County Bakery

Awesome, awesome machine!
You won't be disappointed.
We bought ours at the 2010 IBIE show and have never looked back.

Jory Downer, CMB
Bennison's Bakery
Champion du Monde de la Boulangerie


"Easy to use, versatile, very reliable and most important to me, respecting the integrity of our doughs that allow us to obtain products of very high quality."
Didier Rosata, Certified French Master Baker
Vice President of Operations, Uptown Bakers

"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

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