ARTISAN TECH lanes into pieces. "It's a fairly slow and gentle process," Mr. Riggle said. "It's not just a guillotine that hammers into the dough sheet. There's a small point of contact with the dough, so you don't see a lot of abuse or damage to the dough created by the guillotine." Decreasing compression and pressure is a theme in many artisan dough dividers. Reduce these elements and the damage is reduced as well. AMF Bakery Systems minimizes damage to grain structure with its Flex metering pump technology. This technology reduces the pressure on the dough in the divider. Werner & Pfleiderer TWS soft roller divider and rounder from Gemini Bakery Equipment was modified to divide with less compression, making it well-suited for high-absorption and fermented doughs. "The rounding mechanism has also been modified to allow it to round more sensitive or stickier dough formulations," said Ken Johnson, president, Gemini Bakery Equipment. Reducing compression and pressure in dividing protects an artisan dough's delicate cell structure. AMF Bakery Systems 86 Baking & Snack July 2018 / www.bakingandsnack.comhttp://dhenryandsons.com http://www.bakingandsnack.com