Baguette Moulder 2/3 Cylinders
The Baguette Moulder 2/3 Cylinders by MAC.PAN is a forming machine designed for shaping elongated dough pieces in commercial bakeries and industrial production facilities across the UAE and wider GCC and MEA region. It standardizes baguette shaping after dividing and pre-rounding stages. With dough size range from 50 g to 2000 g and production capacity up to 1500 pieces per hour, this Baguette Moulder supports structured, high-efficiency bakery workflows.
The MAC.PAN Baguette Moulder is engineered to elongate and roll dough pieces into uniform baguette shapes through calibrated pressure cylinders and shaping belts. Available in MBA/2C (two cylinders) and MBA/3C (three cylinders) configurations, it accommodates different dough textures and processing requirements.
The machine handles dough portions between 50 g and 2000 g, enabling flexibility across various bread formats. With roller length of 700 mm and roller diameter of 63.5 mm, the system ensures controlled sheet formation before final shaping. Production output reaches approximately 1500 pieces per hour under structured operating conditions.
In industrial bakery operations in Dubai and Abu Dhabi, the moulder is typically positioned downstream of the divider and upstream of proofing conveyors. Compact industrial footprint and weight around 216 kg allow stable placement within organized production layouts.
The unit supports consistent shaping accuracy for UAE commercial and factory-based bakeries.
MBA /2C: Baguette moulder 2 cylinders
MBA /3C: Baguette moulder 3 cylinders
Technical Specifications
| Product Code | MBA/2C | MBA/3C |
| Number of cylinders(n) | 2 | 3 |
| Roller length(mm) | 700 | 700 |
| Roller diameter(mm) | 63.5 | 63.5 |
| Dough size(gr) | 50-2000 | 50-2000 |
| Production(pcs/h) | 1500 | 1500 |
| Power(kW) | 0.55 | 0.55 |
| Weight(kg) | 216 | 216 |
| Product Code | BP 106 / 25 | BP 136 / 25 | BP 106 / 33 | BP 136 / 33 | BP 106 / 40 | BP 136 / 40 | BP 106 / 50 | BP 136 / 50 |
| Number of troughs | 25 | 25 | 33 | 33 | 40 | 40 | 50 | 50 |
| Length/width of hopper(mm) | 1060 x 140 | 1360 x 140 | 1060 x 140 | 1360 x 140 | 1060 x 140 | 1360 x 140 | 1060 x 140 | 1360 x 140 |
| Maximum capacity (350 g dough pieces) |
175-200 | 225-250 | 231-264 | 297-330 | 280-320 | 360-400 | 350-400 | 450-500 |
| Power(kW) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
| Dimension(W*D*H) mm | 1300x 850x 970 | 1600x 850x 970 | 1300x 1150x 970 | 1600x 1150x 970 | 1300x 1150x 970 | 1600x 1150x 970 | 1300x 1300x 970 | 1600x 1300x 970 |
| Weight(kg) | 250 | 250 | 250 | 250 | 250 | 250 | 250 | 250 |
Key Features
- MBA/2C version with two shaping cylinders
- MBA/3C version with three shaping cylinders
- Dough weight range 50 g to 2000 g
- Production capacity up to 1500 pieces per hour
- Roller length 700 mm
- Roller diameter 63.5 mm
- Adjustable pressure settings for varied dough consistency
- Industrial frame structure for stable operation
- Designed for integration with dividing and proofing systems
Baguette Moulder 2/3 Cylinders
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Frequently Asked Questions
The MAC.PAN Baguette Moulder 2/3 Cylinders processes dough pieces from approximately 50 g up to 2000 g. This range allows UAE bakeries to shape standard baguettes as well as larger specialty loaves. It supports structured production lines where dough pieces are divided and pre-rounded before entering the moulding stage.
The MBA/2C version applies two shaping cylinders for standard elongation and surface tightening. The MBA/3C model introduces an additional cylinder to refine dough compression and improve final structure. In higher-throughput facilities in Dubai or Abu Dhabi, the 3-cylinder configuration is often selected for enhanced shaping consistency.
The Baguette Moulder can reach up to 1500 pieces per hour under stable operating conditions. Actual throughput depends on upstream dividing accuracy and dough hydration. In organized UAE and GCC industrial bakeries, it is commonly integrated into semi-automatic or automatic production layouts.
The moulder is installed after the divider and intermediate rounding system and before proofing conveyors. This placement ensures consistent elongation prior to fermentation. In Sharjah-based production units and wider MEA bakery operations, it supports smooth line continuity without disrupting material flow.
Routine cleaning of rollers and belts is essential to prevent flour buildup and uneven compression. Operators should inspect cylinder alignment and belt tension regularly. In UAE commercial facilities, preventive maintenance schedules are typically aligned with daily sanitation procedures and weekly mechanical checks.
Yes, it can process varying hydration levels, provided pressure adjustments are properly set. The 3-cylinder configuration offers better control when handling softer dough structures. Proper calibration ensures consistent length and surface tension without overworking the dough mass.
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