Moulders
Moulding and shaping decide how the finished product looks. Royal Kaak uses its own drum moulding principle here: effective degassing, an evenly shaped dough piece and a fine, consistent crumb structure.
Sheeting pressure is set pneumatically, the dough comes down to the right thickness and the seam gets thinner. The result is better expansion in final proofing and a more homogeneous loaf.
- Segment
- Artisanal / Semi-industrial / Industrial
- Capacity
- Up to 6,000 pieces per hour
- Dough weight
- 50 – 1,500 g
- Less damage to the dough, more control over it
- Better degassing, a finer and more even crumb structure
- Much less risk of air entering the core, so fewer holes in the loaf
- More expansion in the final proofer, which means more volume
- Homogeneous product length and shape, less dough stress
- Less dough building up under the pressure board, better length control
- Fewer double dough pieces thanks to the timing function
Models and options
The same engineering, configured around your product.
Versatile forming
A wide product range on a single machine. A free-running curling belt and a stainless steel curling net give precise forming.
- Stainless steel frame and panels, built to last
- The dough piece can be centred by adjustment
- Manually opening pressure board for quick cleaning access
- Minimum set points, intuitive to use
- Easy access to the motor and the toothed belt system
- Design that makes wear parts easy to reach, so service is less frequent
5,000 pieces per hour
An infeed belt and centring rollers give an even, steady product flow. Designed to stay easy to clean at high capacity.
- Stainless steel frame with collection trays underneath for dough residue
- Wide cleaning access in the open position, reaching under the pressure board
- The drum area opens for detailed cleaning
- Pneumatically controlled hinged pressure board
- Linked side guides with digital indicators for quick, repeatable settings
- Endless forming belts change easily thanks to the frame design
- Capacity
- 5,000 dough pieces per hour
Forming with centring rollers
Two centring rollers guide the dough piece towards the forming roller. Both centring and forming rollers are adjustable.
- The rollers can be bypassed when producing bread rolls
- Adjustable centring and forming rollers
Rye and high-hydration doughs
Doughs with a high rye or water content make forming harder. The ME600 was developed for them.
- The dough is flattened by a pressure roller near the transport belt
- The frequency-controlled pressure belt above gives the dough its shape
- Flour duster system to stop dough building up
- Various decorating hoppers for different seed types
- Felt-covered stretching board, easy to adjust
Forming with degassing
For producers who want a finer, more even internal cell structure by degassing the dough.
- Teflon-coated infeed hopper centres the dough and stops it sticking
- A stainless steel curling net between the forming head and the pressure board
- V-patterned pressure board with independently adjustable side guides
- Collection hopper at the outlet, gathering the pieces neatly
Kaak Unimoulder
Adapts to doughs with dense (closed) or open (light, airy) structures. It works on Kaak’s drum moulding principle.
- Excellent performance at low dough weights and capacities
- The pneumatic pressure the roller applies to the dough is adjustable
- The forming gap sets the thickness of the dough sheet
- Process speed controls how the dough is worked
- Dynamic infeed rollers centre the dough, so the product comes out evenly shaped
- The stretching board changes quickly; the compact build saves floor space
Figures shift with the product, the dough and the layout of the line. Talk your line through with us for exact numbers.