Dividing technology that focuses on scaling accuracy helps bakers avoid giving product away or risk shorting the customer.

The relationship between dough and divider is obviously not new. But after decades of doing the same old thing, is it possible that dividing has found itself in a rut?

When bakers are faced with choosing divider technology, they typically “have a type,” often based on assumptions about how different dividers handle specific types of dough. But like all modern technology, advances are happening faster than many of us can keep up with. Now is the time to take another look at dividing capabilities and how they relate to the doughs of today.

Dough is alive, and how it reacts to its equipment is critical to the entire process. As a result, the dough must come first.

“It all starts with knowing the product,” said John McIsaac, vice-president, strategic business development, Reiser. “We determine what the end-product needs to be and tailor the machine to the dough being divided.”

In essence, the divider must fit the dough, not vice-versa, and thus begins the courtship.