The Winner Bread Moulder was designed specifically with small and medium sized production runs in mind. It is perfect for both soft and hard doughs, and is capable of producing a wide variety of rolls and other shapes. Also, with Sottoriva's "UP STOP" anti-stretching device in place, your dough is sure to be handled gently throughout the delicate process.

Traditional round bread does not have to be molded by hand. The adjustable track and concentric movement of the AR2 imitates hand rounding for 1500 pieces per hour, 4 oz - 4 lbs. Equipped with reversible discharge conveyor for maximum flexibility in layout. Available with optional flour duster. Can be hand fed or automatically from a divider or intermediate proofer.

Consisting of an interchangeable knife cut divider and several moulding stations, the BRIO is capable of producing a large variety of specialty roll, breads and baguettes. The knife cut divider minimizes dough punishment and is  perfect for high hydration, fermented doughs. Features include adjustable divider discharge belts to feed the moulding section at various widths; interchangeable knives for various dough weights and sizes; adjustable angle cross sheeters for moulding a variety of unique roll products; and a moulder bypass for dough dividing only.

The SP 240 is the ideal machine for entry into the booming market for Ciabatta. It is particularly suitable for the production of soft dough (75-80% water) like Ciabatta and Casereccio. Its interchangeable knife cutting system is gentle to the dough and flexible for pieces 2- 9 1/2 inches wide and a variety of weights from 1 - 46 ounces. Available with optional variable speed knife and a moulding plate.