Square or rectangular moulding machine for bread

Automated bread molders should form various types of dough into a range of ciabattas and baguettes. They should produce Italian-style open cell structures, or closed cell, more compact textures to suit a particular customer niche in a market.

Dough Moulding Machine for Baguettes and Ciabattas

The Trivi CIA molding machine can produce high-quality bread using high-moisture or pre-fermented dough. Automated controls produce ciabattas and baguettes to consistently high standards reminiscent of artisanal products. Both open-cell and closed-cell dough textures are possible.

This machinery produces full, half, quarter, and one-eighth size baguettes with optional seeds sprinkled. Ciabatta is available fully-baked, or par-baked for freezing, while the rustic bread batons have a crunchy crust with pointed ends but soft textures inside.

Its dough sheeters deliver excellent quality without stressing the product, while weight control devices promote weight consistency and quality.


  • Both open and closed-cell dough textures possible
  • Automated seed dispenser makes decorative patterns
  • Processes high-moisture and pre-fermented dough

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