What dough weight range can the Baguette Moulder handle in UAE bakery operations?

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.

How does the 2-cylinder version differ from the 3-cylinder model?

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.

What is the typical production capacity in continuous UAE bakery lines?

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.

Where is the machine positioned within a bakery workflow?

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.

What maintenance practices are recommended for shaping cylinders?

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.

Is the Baguette Moulder suitable for high-hydration dough?

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.

Baguette Moulder 2/3 Cylinders

The Baguette Moulder 2/3 Cylinders from MAC.PAN is a shaping system used in commercial and industrial bakeries across Oman. It standardizes the formation of baguette-style dough pieces before proofing and baking. Processing dough portions between 50 g and 2000 g and delivering output up to 1500 pieces per hour, this Baguette Moulder supports structured bakery production environments.

Product Details Technical Specifications Key Features Video FAQs

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2/3 Cylinders Baguette Moulder - Italian Precision in Every Loaf:

The machine operates through synchronized shaping cylinders that flatten and roll dough into elongated profiles with consistent surface tension. The MBA/2C version uses two cylinders for standard shaping, while the MBA/3C configuration applies additional compression for improved definition in larger dough portions.

Handling capacity ranges from 50 g to 2000 g per piece. The 700 mm roller length allows efficient sheet formation, and 63.5 mm diameter cylinders ensure stable rolling action. Production capacity reaches approximately 1500 pieces per hour under continuous operation.

In bakery facilities in Muscat and Sohar, the moulder is positioned between dividing equipment and proofing conveyors to maintain workflow continuity. With a machine weight of about 216 kg, it provides operational stability suitable for Omani commercial bakery lines.

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(WDH) 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 two-cylinder shaping configuration
MBA/3C three-cylinder shaping configuration
Dough size range 50 g to 2000 g
Production capacity up to 1500 pcs/h
Roller length 700 mm
Roller diameter 63.5 mm
Adjustable shaping pressure settings
Stable industrial frame construction
Designed for integration into bakery production lines

Baguette Moulder 2/3 Cylinders
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Frequently Asked Questions

Is the Baguette Moulder suitable for commercial bakeries in Oman?

Yes, it is commonly installed in commercial and semi-industrial bakeries across Oman. It standardizes elongated bread shaping prior to proofing. Facilities in Muscat and Sohar use it to maintain consistent baguette dimensions across daily production cycles.

What dough size range can be processed?

The machine accommodates dough portions from 50 g to 2000 g. This flexibility supports standard baguettes and larger specialty bread formats. Proper adjustment of roller pressure ensures uniform elongation regardless of dough mass.

How does the 3-cylinder model improve shaping accuracy?

The additional cylinder refines compression stages, providing improved control over dough structure and surface tension. In Omani production environments handling varied hydration levels, this configuration can reduce deformation and improve shape definition before proofing.

What are the key operational requirements?

Stable floor positioning and correct alignment with dividing equipment are essential. Operators should monitor roller cleanliness and belt condition. In Salalah-based industrial bakeries, regular inspection ensures continuous output without shaping irregularities.

How does the machine contribute to workflow efficiency?

By automating elongation and rolling, it reduces manual handling between dividing and proofing stages. With output reaching up to 1500 pieces per hour, it supports steady line movement in structured bakery layouts across Oman.

What maintenance interval is typically required?

Daily sanitation of contact surfaces and periodic inspection of cylinder alignment are recommended. Mechanical checks should include belt tension and bearing condition. Preventive servicing helps maintain consistent shaping performance over extended operating cycles.