Baguette Dough Moulder, YMB-750
- Capacity
- 800–1200 Baguettes/Day
- Dough Weight Range
- 50~1250 G
- Power
- 0.75KW
- Voltage
- 380V/220V
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Commercial bakery equipment
Commercial Baguette Dough Moulders
Baguette moulders shape prepared dough pieces into elongated forms as part of commercial bread production, establishing the product's form before baking. They follow dough mixing and portion preparation in the bakery workflow, carrying out a dedicated shaping step before the formed pieces proceed to proofing and the oven.
Equipment selection
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- Task: Mould bread dough
Model comparison
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Only one model matches your current choices. Review its specifications above, or adjust your choices to compare alternatives.
Production flow
Build the Workflow Around It
For Bread, Buns & Baguettes
Your baguette dough moulder handles forming.
Typical workflow around your selection:
- Dough rounding
- Forming
- Proofing
01 · BEFORE
Dough rounding
This stage comes before your selection in this workflow.
Equipment options: these are alternatives for this stage. Choose the type that suits your production method.
02 · YOUR SELECTION
Forming
Baguette dough moulder
This equipment handles the forming stage in the selected workflow.
03 · AFTER
Proofing
This stage comes after your selection in this workflow.
Equipment options: these are alternatives for this stage. Choose the type that suits your production method.
Supporting equipment
Commonly considered in the same production workflow. Review recipe handoffs, loading and installation separately.
Need a Complete Production Setup?
Plan the equipment stages around your product mix, space and production workflow.
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