baking-processes-dough-dividing-small

Dough dividing is a process that divides bulk dough into consistent smaller dough weights.

 Dough Dividing

What is Dough Dividing?

Dough dividing is a process that divides the bulk dough into consistent smaller dough weights, usually at a rate of 80 cuts per minute for buns and rolls.

Method

Dough is generally cut into portions of a given size either by: 1) filling a chamber with dough and cutting off the excess or 2) by pushing the dough through an orifice at a fixed rate and cutting billets from the end at regular intervals. The homogeneity of the dough (the distribution of gas bubbles within the dough) determines the accuracy of the dividing system. Gas bubbles of uniform size and even distribution contribute a more accurate dividing.

The dividing process can cause some dough damage, such as compression damage, suction damage and mechanical damage. Compression of the dough can cause some kind of degassing that damages the dough structure. To minimize this damage, some dividers are available with servo drives or pressure compensators which permit adjustment for different types of doughs. Suction damage can cause individual bubbles in the dough structure bursting during dividing thus affect the final volume. Mechanical damage happens when dough is aggressively torn during dividing, or when dough is pumped or transferred to the divider by a screw drive. This stress can be alleviated by dough conditioners, or by mixing the dough until it is very extensible.

Types/Variations

Common types of dough dividers used include:

  1. Two-stage oil suction divider
  2. Extrusion divider
  3. Single-stage vacuum divider