Products

Panemor Long Moulder

Baguette & Loaf Bread Dough Shaping Machine for Commercial Bakeries

The Panemor Long Moulder is a professional-grade dough shaping machine engineered for bakeries that prioritize speed, consistency, hygiene, and cost efficiency. Designed to handle dough pieces ranging from 30 to 750 grams, this machine delivers uniform shaping for baguettes, loaf breads, and elongated dough products at a production capacity of up to 1,500 pieces per hour.

By automating the shaping process, the Panemor Long Moulder significantly reduces labor dependency, minimizes product variation, and streamlines daily bakery operations—allowing you to scale output without compromising quality.

Constructed entirely from food-grade stainless steel, the machine is fully compliant with commercial food production standards, offering corrosion resistance, easy cleaning, and long-term durability in demanding bakery environments.

Spiral Dough Moulder – Overview & Working Principle

A spiral dough moulder is specifically designed to shape dough into uniform cylindrical or elongated forms while preserving internal structure and fermentation integrity.

How It Works

Dough pieces are gently fed onto a conveyor system where synchronized rollers guide and shape the dough into consistent forms. The spiral motion ensures even rolling without excessive degassing or stress on the dough.

Key Characteristics

• Adjustable rollers for precise shaping control

• Conveyor-driven workflow for consistent throughput

• Gentle dough handling to preserve structure and gas retention

• Compact footprint suitable for space-conscious bakeries

Ideal Applications

• Baguettes

• Sandwich loaves

• Artisan bread shapes

• High-volume bakery production

Business Impact

• Uniform product appearance

• Faster production cycles

• Reduced manual labor

• Improved baking consistency

Sheeter Dough Moulder (Laminating Applications)

Sheeter dough moulders are optimized for laminated dough production, commonly used in croissants, puff pastry, and Danish products.

Operating Principle

The dough passes through a series of adjustable rollers that gradually reduce thickness, creating even sheets and consistent layers.

Core Advantages

• Precise thickness control

• Consistent lamination results

• High efficiency compared to manual rolling

• Adaptable for multiple pastry formats

Baguette Moulder – Precision Shaping for French Bread

A baguette moulder is purpose-built for producing long, slender dough shapes with exact dimensional control.

Key Benefits

• Adjustable roller spacing for length and diameter control

• Rapid setup for different baguette sizes

• Uniform shaping across batches

• Ideal for bakeries specializing in French bread

Core Features That Drive Performance

Adjustable Rollers

Enable precise control over dough thickness and shape, ensuring consistency across products and recipes.

Variable Speed Control

Allows operators to match processing speed to dough type, hydration level, and production volume.

Automatic Feeding System (Optional)

Ensures continuous dough flow, improves throughput, and reduces operator fatigue.

Compact Industrial Design

Optimized for efficient space utilization while integrating seamlessly into existing production lines.

Commercial vs. Industrial Dough Moulders

Commercial Dough Moulder

Designed for small to mid-sized bakeries seeking reliability, flexibility, and cost-effective automation.

Best for:

• Retail bakeries

• Cafés and in-store bakeries

• Growing production operations

Industrial Dough Moulder

Built for continuous, high-volume production environments with reinforced components and advanced automation.

Best for:

• Large-scale bakeries

• Industrial bread manufacturers

• 24/7 production facilities

Why Dough Thickness Control Matters

Precise dough thickness adjustment ensures:

• Consistent baking results

• Uniform product texture

• Reduced waste

• Flexibility across multiple product lines

Panemor moulders offer fine-tuned roller adjustment systems to meet both artisan and industrial standards.

Dough Shaping Equipment – A Strategic Investment

Professional dough shaping equipment:

• Increases production efficiency

• Reduces labor costs

• Enhances product consistency

• Improves scalability and profitability

From moulders and sheeters to dividers and rounders, modern bakery equipment is a cornerstone of competitive bakery operations.

Why Choose Panemor Dough Moulders

• High-output performance with consistent results

• Food-grade stainless steel construction

• Designed for commercial and industrial bakeries

• Easy operation, cleaning, and maintenance

• Built for long-term reliability and ROI

Available Across Canada & the USA

Panemor Long Moulders are available for sale, installation, and service across all cities in Canada and the United States, including Toronto, Vancouver, Montreal, Calgary, Los Angeles, Houston, Seattle, New York, and beyond.