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Bakery Equipment
The bakery industry usually refers to the grain-based food industry. Grain-based foods may include breads, cakes, pies, pastries, baked pet treats, and similar foods. Along with bakeries, the industry consists of the equipment, supplies, and delivery drivers used to support the industry. With all the required steps on manufacturing bread, RGMTSI team strives to achieve providing the most efficient bakery equipment for making bread. From milling to baking and packaging we have all the right equipment for all your baking needs.
Moulder BM500
BM500 dough moulder
Moulder BM500
- The unique drum moulding principle provides: less dough damage;more dough control, a better final product (shape and crumb structure); better degassing, finer uniform crumb structure, more threads for better expansion in the final proofer compartment (= volume); greatly reduced risk of air getting into the core of the dough, which means fewer holes in the bread; greater expansion in the last proofer (= bread volume); uniformity of the finished product ensures uniformity of the bread shape.
- Easy to operate for controlled dough make-up process (dough control).
- Less dough accumulation under the pressure board, better length control.
- Large variety of products that can be formed.
- Uniform product length, uniform shape, less dough stress.
- Process control, less double dough pieces (timing function).
- Better control of the dough extension, less pollution ensures better hygiene.
- Excellent performance: extensive variety of products on one machine; stainless steel frame and covers; adjustable centering of the dough piece; loose curling belt with stainless steel curling net.
- Easy to clean: manually operated hinged pressure board; hygienic design.
- Easy to operate: easy to understand and logically placed operating elements for the operator; minimum number of adjustment points (simple and effective).
- Easy to maintain: easy access and replacement of motor and toothed belt drive; improved design for easy access to wear parts (lifespan and maintenance intervals).
Moulder MS500
MS500 dough moulder
Moulder MS500
- The unique drum moulding principle provides: less dough damage;more dough control, a better final product (shape and crumb structure); better degassing, finer uniform crumb structure, more threads for better expansion in the final proofer compartment (= volume); greatly reduced risk of air getting into the core of the dough, which means fewer holes in the bread; greater expansion in the last proofer (= bread volume); uniformity of the finished product ensures uniformity of the bread shape.
- Easy to operate for controlled dough make-up process (dough control).
- Less dough accumulation under the pressure board, better length control.
- Large variety of products that can be formed.
- Uniform product length, uniform shape, less dough stress.
- Process control, less double dough pieces (timing function).
- Better control of the dough extension, less pollution ensures better hygiene.
- Teflon-coated infeed hopper for centring the pieces of dough.
- Stainless steel curling net between moulding head and pressure board.
- Pressure board with V-shaped pattern and independently adjustable lateral guides.
- Collecting bin at the outfeed point.
Unimoulder
Unimoulder is specially designed for dough with a consistency varying from a closed to an open crumb structure. The unique drum moulding principle has also been applied in this moulder.
Unimoulder
- The unique drum moulding principle provides: less dough damage;more dough control, a better final product (shape and crumb structure); better degassing, finer uniform crumb structure, more threads for better expansion in the final proofer compartment (= volume); greatly reduced risk of air getting into the core of the dough, which means fewer holes in the bread; greater expansion in the last proofer (= bread volume); uniformity of the finished product ensures uniformity of the bread shape.
- Easy to operate for controlled dough make-up process (dough control).
- Less dough accumulation under the pressure board, better length control.
- Large variety of products that can be formed.
- Uniform product length, uniform shape, less dough stress.
- Process control, less double dough pieces (timing function).
- Better control of the dough extension, less pollution ensures better hygiene.
- Excellent moulding performance at small weights and capacities.
- Moulding to suit the consistency of the dough: pneumatic pressure of the rolling pin on the dough; The moulding opening determines the thickness of the sheet of dough; speed of the process.
- The dynamic infeed rollers ensure perfect centring of the dough and a very uniform shape of the final product.
- Quick and easy to change the extension board.
- Compact design with easy access for cleaning.
Moulder MM600 / ME600
Sticky and very compact dough (rye dough for example) can be processed with the MM600 moulder or the ME600 moulding system. The MM600 moulder has two centering rollers which guide the piece of dough to the moulding roller. Both the centering rollers and the moulding rollers are adjustable and can even be bypassed when making rolled-up bread. Dough with a high percentage of rye and/or water affects the make-up. The ME600 moulding system was developed for this type of dough. The piece of dough is flattened by a pressure roller near the conveyor belt and a frequency-controlled pressure belt above the conveyor belt ensures that the piece of dough is given the desired shape.
Moulder MM600 / ME600
- The unique drum moulding principle provides: less dough damage;more dough control, a better final product (shape and crumb structure); better degassing, finer uniform crumb structure, more threads for better expansion in the final proofer compartment (= volume); greatly reduced risk of air getting into the core of the dough, which means fewer holes in the bread; greater expansion in the last proofer (= bread volume); uniformity of the finished product ensures uniformity of the bread shape.
- Easy to operate for controlled dough make-up process (dough control).
- Less dough accumulation under the pressure board, better length control.
- Large variety of products that can be formed.
- Uniform product length, uniform shape, less dough stress.
- Process control, less double dough pieces (timing function).
- Better control of the dough extension, less pollution ensures better hygiene.
- Flour duster to prevent accumulation of dough.
- Various decoration containers available for different types of seeds.
- Felt-covered extension board that is easy to adjust.
Bakeware Straps
A bread pan or strap may seem a simple and straightforward product, but when it is not tailored to your baking line or product requirements, you don’t get optimal results. That is why, we custom design and manufacture all our equipment to meet your specific needs. Our range of equipment is tailor-made, and therefore nearly limitless.
Bakeware Straps
- A wide range of coatings for your applications in bread, pastries and crackers
- Defining the most suitable coating for your specific product needs
- High resistance to abrasion, chemicals and corrosion
- Coatings are applied to all types of materials and to all types of bakeware, both new and used
Bakeware Trays
The success of your products depends not only on the production line you choose. The product carriers also play an important role. A bread pan or a baking tray may appear to be a simple and straightforward product, but if it is not tailored to your baking line and product requirements, you will not achieve optimal results. That is why, we custom design and manufacture all our equipment to meet your specific needs.
Bakeware Trays
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Baguette Trays
RGMTSI offers a wide variety of baguette sheets in all standard sizes and special sizes. Baguette trays benefit from a unique hygienic framework which has been designed and developed specially for use on an industrial baguette line. The aluminium provides excellent heat transfer, which is proven to optimise the baking process and which results in a more efficient production process.
Baguette Trays
- Longer durability
- Less heat demanding
- Easier to clean and dry
- Coated upper- and underside
Bakeware Trolleys
Our trolleys are always custom made: we adapt the materials used, the measurements and the number of layers to your individual requirements. And for every trolley we make, we ensure that safety and hygiene standards are met. So safe manoeuvring and cleaning become easy tasks in your work process.
Bakeware Trolleys
- Custom made, manufactured to your specific requirements
- Solid, stable construction, ensuring years of use
- Equipped with robust, easy-running wheels
- Easily accessible for insertion of products shelves
- To fit your product tray or work space
- Any number of layers you wish
Dough Sheeting for Cut Products
The sheeting process consists of a number of steps that always start with making a sheet of dough. Nearly all conceivable shapes can be made from this sheet of dough using different steps in the same sheeting line. The three main forms available are cut, made up (or rolled up) and rounded. This allows for a wide variety of bread shapes to be produced.
Dough Sheeting for Cut Products
- High capacity.
- Excellent control over the production process.
- Parameters are easily adjustable for optimal dough flow.
- Flexibility in product, weight and dimensions.
- High water percentages possible.
- No oil in the production process.
Dough Sheeting for Cut and Moulded Products
The sheeting process consists of a number of steps that always start with making a sheet of dough. Nearly all conceivable shapes can be made from this sheet of dough using different steps in the same sheeting line. The three main forms available are cut, made up (or rolled up) and rounded. This allows for a wide variety of bread shapes to be produced.
Dough Sheeting for Cut and Moulded Products
- High capacity.
- Excellent control over the production process.
- Parameters are easily adjustable for optimal dough flow.
- Flexibility in product, weight and dimensions.
- High water percentages possible.
- No oil in the production process.