Auxpama F4.0 dough moulder
The F4.0 shapes dough pieces into baguettes and long breads, the same way every time. Five rollers sheet and roll the dough, and three pressure boards stretch it to length, each set to suit your product. It can work on its own or as part of an automatic bread line, and it’s built by Auxpama in Badalona, near Barcelona.
Key specs
Why bakers choose the F4.0
Every baguette the same
Rollers and boards are set per product, so length and shape don’t depend on who’s on shift.
Gentle on the dough
Pressure is set board by board, so you can shape without knocking the gas out of well-proved dough.
Fits what you have
Auxpama builds it to slot into existing lines, as well as into its own automatic bread line.
How we supply it
We’ll look at how your dough arrives at the moulder and where it goes next, so the F4.0 fits your line rather than the other way round.
Site survey
We check your space, power, access and products before we recommend a model.
Installation and commissioning
We deliver it, install it and run it in on your floor.
Operator training
Your team learns to run, clean and look after it before we hand over.
Servicing and genuine parts
Full servicing and maintenance, with parts direct from the manufacturer.
We reply to every enquiry within 48 hours.
F4.0 FAQs
Can it work without a full production line?
Yes. The F4.0 can run on its own or be fitted into an existing line. We’ll look at your current set-up first.
What can it shape?
It’s built for baguettes and long breads, including bread sticks. Tell us your products and piece weights, and we’ll check them with Auxpama.
How fast is it?
Auxpama’s complete bread line, which includes the F4.0, makes up to 2,500 baguettes an hour. Stand-alone output depends on your product, so we’ll confirm it for your dough.