The ideal solution for bakers who want to produce a wide hydration range of breads with very precise weight control, and without stress on the dough. This type of divider can process doughs with hydration ranging from 50% to well over 80% depending on flour type. This solution is especially suited for long-fermented breads as well.
The working principle of this machine is to utilize gravity to feed the dough from the hopper toward a weighing belt for very precise portion control. Depending on the target weight for the dough pieces, oscillating rollers decrease the height of the strip of dough while the weight control system will continuously re-adjust the parameters within the weight range desired. Next, the guillotine will cut a strip of dough and then the pieces will be transferred to downstream machines. The dough is hardly worked by the machine so it will not damage the open cell structure. The machine is particularly suited for doughs like traditional baguettes, country style baguettes, ciabatta, country style round breads, multi-grain breads, artisan breads, rustic breads, small breads, round breads and sourdough.