The Montana moulder is a polyvalent, reliable and solid new moulder, capable of working and forming all types of dough. The moulder is able to form the bread without damaging the dough, with the same care a professional baker would give manually.
This new type of moulder is known for its robustness. The moulder has a double lengthening system, with a first and second pressure board, independently regulated. It also has the so-called “point former”, which allows the formation of the pointed ends of the bread.
The machine is equipped with a pre-laminating feeder (flat centring device), but can optionally be equipped with a belt feeder (belt centring device).