Baking & Snack - July 2018 - 90


want to preserve that irregular look that comes from
handmade processing.
Dividing and rounding techniques can automate this
handmade look. With dividers, it all comes down to dividing by weight rather than dimensions. "You can get
every piece looking completely different, but the weight
is exactly the same," Mr. Giacoio said.
Load cells under the conveyor weigh the dough as
it travels across, and Rheon's guillotine cuts the dough
once it reaches the desired weight. This precision also assists in maintaining product quality. "Operators can't hit

Ultimately, moulders are
replacing a hand process.
Imitating the gentleness of
the human hand is the goal.

the exact weight every time, so they have to add smaller
dough pieces or remove dough to achieve the proper
weight," Mr. Giacoio said. "That diminishes the quality
of the dough when you're dividing by hand."
The variation of the structure of these high-absorption doughs can also make weight accuracy challenging,
so a weighing system helps overcome that. "Being able to
get a closer tolerance on weight control is one of the other challenges the market throws at us," Mr. Murphy said.
Rondo's Artisana includes an integrated checkweighing
system. The feedback from that system helps eliminate
weight variations.
Rademaker's guillotine also divides when it is satisfied
with the weight registered by the scaling system tracking
the lanes of dough. The system continuously weighs the
dough stream until the desired weight it achieved.
Koenig's pre-portioning hopper uses rotating star
rollers to cut the dough by weight.
Once dough is divided, rounders and moulders will
put the finishing artisan touches on the dough pieces.
"Rounding and moulding are both tools to get the final


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