When matchmaking dough with a divider, a baker must also consider how the two fit into the overall context of the bread’s production.
“Optimum development of the dough is key to any baking process, so matching the divider technology to the level of development is critical,” Mr. Campbell said. “Some dividers will add positive development to the dough in the dividing process. An integral dough developer with variable speed adds a high degree of flexibility to match the divider to the product.”
Performance requirements for downstream equipment such as proofers and ovens are also important to consider. For example, sheeting technology can be considered in the dividing process, depending on components like proofing, forming and setting units, said Mr. Breeswine.
“For even enhancing production output, dough sheeters can be an option and can operate with 150 strokes per minute,” he said.
Mr. Breeswine suggested that as dividing from a dough sheet gains popularity, products like bun doughs can be divided on the Menes line, especially when matched with subsequent proofers and stamping and forming stations.
When considering an extrusion divider for stickier dough, Mr. Sanchez advised bakers to consider how the divider will interface with downstream equipment if the process requires rounding, flour dusting or sheeting.
It’s true that times are changing. For today’s commercial bread, bun and roll production, it’s time to throw old assumptions on dividing out the window. New technology is paving the way for new, longstanding relationships between doughs and their dividers.
“All in all, as bakers innovate their dough, they should seek a machinery combination that can be engineered to make those products for many years to come,” Mr. Harp said.
