Long moulder for "baguettes" french loaves





The FFBT long moulder is designed for producing French bread such as baguette, petit-pain, parisienne and more generally to mould high hydrated dough which requires particularly delicate processing.




Standard features :

  • Wool felt chute for loaf collecting.
  • Rolling thickness and loaf lenth can be adjusted by micrometric adjusting handwheels.
  • Ultra-silent belt drive.
  • Performances: dough piece weight min./max. gr. 80-1000, max. approx. output pieces/hour 1500 (FFBT) - 2000 (FFBT/A).

configurations :

  • FFBT: version designed for manual feeding.
  • FFBT/A: version designed for automatic feeding and combination with ECP intermediate prover.



Options :

  • Trolley: painted steel support on wheels (for machine without 2/TE);
  • 2/TE: slow exit belt complete with support for long moulder, to facilitate manual loaf withdrawal. Working length 1240 mm;
  • PARISIENNE: completely closed prover cabinet-trolley. Stainless steel structure and casing, complete with 9 perforated aluminium trays 600x800 mm. Front panel made of cloth for alimentary use. Upper top designed to support the long moulder. Fitted on wheels Ø 80. Dimensions: 850x750x h.900 mm.




Costruction :

  • Structure made of aluminium alloy and steel painted with dual cycle anti-corrosion treatment using epoxy powders (food contact).
  • Thermoformed ABS side casing and control panel.
  • Dough rolling by means of two non-stick cylinders, rolling by net winding belt, loaf lengthen by two counter-moving wool felt belts.

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