Mondial Forni - Flash 2.0 Bread and baguette moulder

Applications & Use Cases

• Producing various types of bread loaves, including baguettes and other elongated rolls.
• Shaping dough for artisan bakeries and larger industrial bread production lines.
• Creating consistent dough pieces for further proofing and baking.
• Used in bakeries requiring automated dough moulding for efficiency and uniformity.

Typical Specifications

Typical capacity

For this class of equipment, throughput typically ranges from 1,000 to 2,500 pieces per hour, depending on dough type and desired product size.

Power supply

Commonly found on units of this type, a 3-phase electrical supply (e.g., 400V, 50Hz) is typically required.

Dough weight range

Typically handles dough pieces from approximately 50g to 1,200g, suitable for various bread sizes.

Construction material

Units of this type commonly feature stainless steel and food-grade polymer contact parts for hygiene and durability.

Footprint

The footprint for a moulder of this type typically requires a floor space of around 1.5m to 2.5m in length and 0.8m to 1.2m in width.

Safety features

Modern units commonly include safety guards and emergency stop buttons as standard.

Frequently Asked Questions

• What types of dough can this moulder process?

  A bread and baguette moulder of this type is typically designed for processing various yeast-leavened doughs, including those for baguettes, tin loaves, and rolls. The consistency of the dough will influence moulding performance.

• Is this machine suitable for small craft bakeries?

• What maintenance is typically required for a dough moulder?

• Can this machine be integrated into an existing bakery line?

• What is the difference between 'as-is' and 'refurbished' condition?