For best results, the more consistent the dough being delivered to the divider, the more likely it will be accurately divided quickly. Much of that is determined in the mixing bowl.

“Mixing is a critical part of the process,” said Patricia Kennedy, president, WP Bakery Group USA. “Consistency of the mix is important. Bringing a consistent dough to the divider will provide consistent results. If dough is retarded, it should be floor-rested to come up in temperature as cold dough does not divide well.”

She also suggested mixing in smaller dough batches so the product is always as fresh as possible.

To ensure that dough is as consistent quality as possible, mixers must be adapted to target each specific dough’s needs whether that’s resting time, high hydration, controlled temperature or different mixing speeds, said Hubert Ruffenach, R.&D. and technical director, Mecatherm.

After dough exits the mixing bowl, it must travel to the divider, a moment of potential peril.

“Mixing technology has a big impact,” said John McIsaac, vice-president of strategic business development, Reiser. “Handling the dough gently on the way to the divider has an impact.”

Reiser’s FME chunkers and transport systems move the dough gently but quickly to the divider.

Upstream and downstream equipment around the divider must be in sync to keep things moving and accurate.

“Integrated controls for the entire divider and rounder, intermediate proofer, and sheeter/moulder/panner using precise servo gate controls allows for the fastest operating speeds available,” said Bruce Campbell, vice-president, dough processing technologies, AMF Bakery Systems.

This article is an excerpt from the September 2019 issue of Baking & Snack. To read the entire feature on dividers, click here.