Bread Moulder Manufacturers
Connect with verified bread moulder manufacturers on Towobo. Source curler moulders, sheeter-and-curl moulders, and industrial tin bread moulding machines for high-volume sandwich loaf and tin bread production lines.
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A bread moulder (or curler moulder) takes the intermediate-proofed, rounded dough piece and shapes it into a cylinder for placement in the bread tin. The moulding step degasses the dough (eliminating large, irregular gas bubbles) and orients the gluten structure, producing the fine, even crumb structure characteristic of good sandwich bread. A standard sheeter-and-curl moulder has two or three stages: a sheeting (rolling) stage that flattens the dough piece to a thin sheet; a curling stage where the sheeted dough is rolled up from one end by a curling belt into a tight cylinder; and sometimes a final pressure board stage that tensions and compresses the curl. After moulding, the dough cylinder is placed in the baking tin — for sandwich loaves, two or three moulded pieces are typically placed side by side in a Pullman tin. The degree of curl tightness (controlled by the gap between the curling belt and the conveyor) affects the internal grain structure of the baked loaf — tighter curling gives finer grain.
Frequently asked questions
How does over-moulding affect bread quality?
Over-moulding (applying too much pressure or too tight a curl during moulding) can cause several problems: the gluten structure is over-developed and becomes too tight, restricting proofing (the dough cannot expand properly during the final proof); a tight, blistered crust may result from the dough skin being too tense; internal tunnelling or uneven crumb can result from improper degassing; and if the curl is too tight, the loaf may have a pronounced barrel shape or uneven rise. Under-moulding produces an open, irregular crumb. The correct moulding pressure and curl tightness must be set and validated for each dough recipe and dough piece weight, as stiffer doughs tolerate tighter curling than soft, extensible doughs.