Once you have a mixer, the speed and consistency of a bakery come down to four steps: dividing the dough, rounding it, sheeting it and slicing the finished bread. Each has a machine built for it.
Dividing and rounding
The gram-accurate dough divider cuts dough pieces of 60 to 200 g at 1,500 to 3,000 pieces an hour, with a cutting drum and suction piston that cut without squashing or pressing the dough. The hopper holds 60 kg of dough, and weight can be set manually or with computer support.
The conical dough rounder takes the cut pieces from 30 to 600 g, depending on the model, and rounds them inside adjustable spiral channels at 2,000 to 3,000 pieces an hour.
Sheeting dough
For pizza, lahmacun and lavash, a countertop sheeter with food-grade Delrin rollers sets the dough to the diameter and thickness you need. Choose from horizontal-roller and flat-roller models, in 30 cm and 40 cm, for example the 40 cm model that makes dough of 21 to 40 cm in diameter.
For yufka, manti and noodle dough, the yufka sheeter has 60 cm rollers and speed control, so stiff dough can be rolled out larger. It stands on braked castors that turn in every direction, which makes it easy to move around a workshop.
Slicing the bread
The Trabzon and Francala bread slicers have angled blades that cut small and large loaves without crushing or tearing them and without adjustment. Slice thicknesses of 12, 15 and 20 mm are available, the maximum loaf length is 500 mm and the machine stops automatically after the cut.
How to plan the line
- Pick the mixer for your biggest batch (see our dough mixer guide).
- Match the divider and rounder to the pieces per hour you sell.
- Choose the sheeter by the product diameter.
- Add a slicer if you sell sliced bread.
Send us your daily output and we will help you plan it: request a quote. Browse Dough Sheeters, Bread Slicers and Dividers & Rounders.
