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  • Horizontal moulder equipped with Alveo+ lamination system
  • Production: 1500 dough balls/hour
  • Dough weight from 1.7-52.9 oz (50-1500 gr)


  • Pointop® (pointed ends baguettes)
  • Rollscoup® (short breads auto slicing)
  • Short loaf guide (to easily mould the breads the length you want)

Merand RheoPan System


For half a century, MERAND has been a specialist in dough
moulding and thanks to its experience, has developed a
moulder which is highly efficient when combined to the
RheoPan® Precision divider.

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