Long moulder for wheat and wheat/rye dough
When producing wheat or wheat/rye bread, achieving the right dough structure and shape is crucial. The dough needs to be evenly sheeted, folded, and processed to ensure uniformity and desired properties in the final product.
Sheet, fold, and mold dough precisely
The BM 51 B Long Moulder from WP Haton is designed for a wide variety of dough types, particularly wheat and wheat/rye. It excels in sheeting and folding dough to produce consistent results. The adjustable folding blades during sheeting allow for customization based on the desired dough length, model, and structure. The machine employs a drum principle for effective sheeting, ensuring the dough is handled gently yet thoroughly. The addition of a second pressure board (N-version) increases dwell time, allowing more windings and gentle pressure, leading to an improved dough structure. This model includes non-sticking drum rollers and an adjustable pressure board, enhancing operational efficiency and product quality.
Benefits
- Customizable folding blades for varied dough structures
- Non-sticking drum rollers for seamless operations
- Adjustable pressure board for precise control
- Extended dwell time for improved dough texture
- Suitable for wheat and wheat/rye dough