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Hi
I’m regularly making 3000g of dough which I than cut into 3 x 1000g. In that process, I often cut twice or three times to get the 1000g (with a scale).
Now I’m considering building a DIY form (with metal sheets) that would cut the dough in three equal pieces. Idea is to put the dough into a square plastic container where the DIY cut-form would fit precisely and cut in three even parts.
Anyone did that before? I could not find similar ideas on the web.
Further ideas or criticisms?
thank you
Dough pieces are divided volumetrically. This means, the bulk mass of dough is conveyed via a screw feeder. The rotating speed of the screw or dough pump determines the rate or mass flow of dough to be divided. The volumetric processing makes dough consistency and density vital factors for a accurate operation.
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The dough is cut or divided into single pieces either by:
The specific weight of the dough pieces are usually set 13–15% heavier than the finished product weight to compensate for:1
This is a key adjustment since the product must comply with labeling regulations and conform with in-house weight checks before being shipped to customers.
Dough dividing is essential for the production of yeast-leavened bakery products such as:
Dough dividers intended for high-speed or large-scale production bakeries are equipped or fitted with automatic weight-checking mechanisms to check the dough at the beginning, middle, and end of each batch, or monitoring weight in a continuous fashion.
The running speed of dough dividers can be set manually by a human-machine interface (HMI) or centrally pre-set, according to the production line speed.
Common adjustments to dough dividers include:
Bulk dough conveyed by a belt, sheeted to a certain thickness, and then cut lengthwise to produce a series of long ribbons. These are then gently portioned and rounded in the same piece of equipment. Stress-free dividers reduce or minimize the mechanical stress and strain forces that dough usually withstands during dividing.
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