Keeping the separators and the operational rounds gently on the bread, the roller and the lines of bread means that the bases are correct. It is the same with all the pasta, including those that have a lot of inclusions, explained Jim Fontaine, director of bakery / field service manager, Reiser.
“Find the right water absorption, the mixture time, the temperature of the dough and the size of the lot to work,” said Fontaine. “Sometimes, with these pasta, it is preferable to execute smaller lots, reduce the execution time and use several mixers if you can.”
Fontaine has also said that the use of pre-claims grains and seeds, if possible, can help Rondeaux better manage many inclusions. It can also help machinability and shelf life.
“Since these pasta can be on the more rigid side, they can also require a double-axis rounding system, which Reiser offers on our rounding tables,” he said. “Or if a conical round is used, it may require a longer rounding track.”
The in -depth distribution of inclusions begins with the mixture process, said Bruce Gingrich, sales director, WP Bakery Group USA.
“To make sure you can work with precision, it is important to even have a distribution of inclusions,” he said. “The WP Kemper mixer mixes with precision and also has an opposite function to fold into the inclusions at the end of the mixture and do not damage the inclusions.”
He also mentioned that the rest of the dough can help gluten relax, improving machinability, as well as the use of flourchers throughout the process.
“With a WP bread divider, the voluminator option will guarantee that the pressure of each stroke is composed exactly what is necessary to maintain the precision of the weight without damaging the dough or the inclusions,” added Nathan McDermott, dirty techniques, WP Bakery Group USA.
Andres Lopez, director of commercial development, Handtmann Inc., also mentioned the importance of the mixture. Although some bakers may want to add inclusions to the pasta towards the end of the mixture to minimize the damage, they must always ensure that they are well incorporated into the whole dough.
“Handtmann has a control system of control just after the division so that the parts of paste are rejected in the event of incorrect weight,” he said. “But I think that in terms of cereals and seeds, it becomes more of a problem with the mixture because if they do not obtain a uniform distribution of the seeds, it will affect it.”
The more rigid pasta divide better than higher hydration pasta, said Jerry Murphy, Vice-President of Sales, Gemini Bakery Solutions.
“The flow of the dough in the separator can be improved with special coatings and oil in the hoppers,” he added. “Using a checkweigher with a feedback loop controlling the weight of the divider can also provide improved accuracy on the execution of the batch of dough.”
For sensitive pasta with higher dough yields like Ciabatta or Baguettes, Julia Kneding, Marketing Director of Koenig Bakery Systems, recommends a cup line of dough to be divided.
“This allows a darker dough division process and maintains the high-speed dough structure,” she said. “Koenig has developed the REX AW industry – a precise weight – with an ideal combination of high precision and soft treatment of the dough. The continuous division and rounding system and adjustment, absolutely even the pressure of the pusher provide the precision of the highest weight with all the types of dough. »»
The precise control mechanisms guarantee precise portioning and will not slow the lines.
“The AMF Flex dividers incorporate advanced sensors and verification checks that monitor the properties of dough and ensure the automatic precision of the scale,” said Bruce Campbell, executive product manager, AMF Flex. “This technology allows flexible systems to maintain high -speed precision even when you work with more rigid pasta or those containing inclusions, ensuring coherent production without compromising the efficiency of production.”
This article is an extract from the February 2025 number of Baking & Snack. To read the entire functionality on the division and the rounding,, Click here.
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