Armor horizontal moulder

We recently had the pleasure of speaking with Mike Russell, Co-Founder of Baker Bleu in Australia. Baker Bleu, known for its high-quality sourdough bread and pastries, currently operates three bakeries and is expanding rapidly. They have two of our Armor horizontal moulders in operation, and we were eager to learn more about their business, products, and experience working with our machines.

• Can you tell us about Baker Bleu’s concept and products?

At Baker Bleu, everything starts with a commitment to quality and sustainability. All our ingredients are sourced locally, and we hold deep respect for the product we make, our staff, our customers, and the environment. Our mission is to bring back the joys of real bread in a fast-paced world by blending ancient sourdough fermentation techniques with modern baking innovations. This approach allows us to create bread that’s flavorful, ethical, and meant for sharing.

•  Who are your main customers?

We have three retail stores where we sell directly to customers. Additionally, we deliver bread to wholesale customers, including restaurants and small grocery stores. While bread is our primary focus, viennoiseries and pizzas are also made fresh daily in each store, which our staff and customers love.

• What are your production volumes?

Across Sydney and Melbourne, we handle about 20 tons of dough per week. In terms of units, we produce approximately 6,000 items daily, adding up to 42,000 per week.

•  How do you manage such high production volumes?

Automation is absolutely key. We look for opportunities to replace manual processes that require years of skill with machines that can deliver consistent results. Our automatic bread lines optimize the production process, and we also use smaller machines for more specialized, low-volume tasks.

•  Why did you decide to buy our Armor horizontal moulder?

I first heard about the Armor moulder from a friend in the United States who was using it. The moment I saw it in action, I knew it was the right choice for us. After speaking with your Australian agent, Vanrooy, we decided to equip each of our facilities with an Armor moulder.

•  What made you choose this particular machine?

Its gentle handling of dough and the ability to produce consistent lengths without any additional manual adjustments are game-changers for us. We use it for almost every product we make—baguettes, country loaves, batards, ficelles, rye bread, and more.

It’s also incredibly user-friendly. Once it is set up correctly for each product, the machine runs smoothly, and the results are consistent. Plus, it’s robust enough to handle 4–6 hours of continuous use daily, which translates to about 1,800 hours a year.

•  Can you share your experience with the durability of the machine?

We previously had another Armor moulder that worked flawlessly for over 12,000 hours before we sold it, and it’s still running great for its new owner. For our latest purchase, we opted for the stainless steel model, which is even more robust and reliable.

• Would you recommend this machine to other bakers?

Without a doubt. It’s efficient, durable, and delivers outstanding results every time. I often call it a “workhorse.” It’s an invaluable part of our production process and a great investment for any bakery.

Thank you, Mike, for this valuable feedback. We’re proud to support Baker Bleu in their journey ! Wishing you continued success and growth!