Loung moulders – MERAND
Moulding of different types of bread:
- Baguettes, 1/3 baguettes and pointed ends baguettes
- Long loaves and large loaves
- Flat bread (“Galette” cakes, “Rondos”, etc.)
- Short loaves, tin loaves and English bread loaves
- Speciality loaves, sandwich loaves, etc.
This operation consists of giving the dough rolls a stretched shape. It occurs after intermediate proofers.
Machine moulding remains the most important operation in bread-making. Before acquiring a moulder, it is important to take note of a certain number of deciding points.
There are 3 distinct steps in machine moulding which are all very important:
- pre-sheeting / sheeting, to obtain a “cake”.
- formation of the curl (rolling the cake) using a heavy belt
or a mesh.
- final moulding to obtain the stretching and the desired appearance
of the baguette or loaf.
The 3 moulding steps
Step 1: presheeting / sheeting
The quality of this phase largely influences how the dough roll reacts in the rest of the bread-making process.
Indeed, while the formation of a “cake” is essential before rolling and moulding, it is important to keep the airy structure of the dough as far as possible, preventing the release of as much air as possible: better taste, more airy crumbs, better bite, better preserving, etc.
The MERAND solutions such as the patented ALVEO +® or PPR® (Prélaminage Progressif Réglable, or Progressive, Adjustable Pre-sheeting) systems contribute to the high progressiveness of this step, preserving your dough as if you were working it by hand(certified by bailiff).
Step 2 : formation of the curl
This is also a step which is common to horizontal or vertical moulders. It is achieved through a “heavy belt” placed against the driven belt, under which the dough piece rolls naturally.
For horizontal moulders, more often than not this is a mesh belt whereas vertical moulders are fitted with a flexible material guided by springs and joined onto a felt belt.
Step 3 : Final moulding
This should be done with the type of machine most suited to the dough rolls to be moulded and to your process.
For significant stretching, for example, or for somewhat firm dough, vertical moulding is most suitable. When using softer dough and for more gradual stretching, the use of a horizontal moulder is preferable.
It should be noted that during this phase that the patented MERAND systems can be used, such as Pointop® (moulding baguettes and pointed ends 1/2 baguettes), or Rolls coup’® (cutting baguettes into bread rolls ).