A doughwoman - an indispensable thing at a bakery enterprise

In bakery production, the taste of products is almost the most important criterion for assessing their quality. But the product type of product is also an important component.

To do this, it is necessary to correctly divide the dough so that the blanks have equal weight and volume. This technological process is quite complex and requires high accuracy. Therefore, to facilitate manual labor and automation of bakery production, special equipment is used - doughfers. Such units are sold in Vitrinabu, you can find the assortment on the page of the site of the organization http://www.vitrinabu.ru/catalog/testodeliteli

What are the doughfers?

Testers - indispensable equipment for an enterprise engaged in the production of bakery and confectionery. With the help of such units, it is possible to significantly improve product quality and modernize the entire process. Equipment of relatively small sizes allows you to quickly and accurately make test blanks equal in weight, volume and size. The most functional can be called the delays-regulators that not only cut the dough into equal portions, but also give it a rounded shape, after which the workpieces can be immediately sent to the furnace.

All devices are different:

dimensions; performance; the principle of injection of the dough; permissible dosing error; A massive dough division range.

Types of testers

Testers are of different types:

Hydraulic, they are usually used for small volumes of production. The division of the test in this case occurs due to the impact of the press, and the equipment is controlled manually. The performance in this case is not so high, so devices of this type are not suitable for enterprises that produce bakery products in large volumes. Svnyk, working on the principle of meat grinders - the workpieces are squeezed into a special cone, then cut by an automatic knife. Vacuum, characterized by high accuracy and careful attitude to the test mass, which in the processing process retains the integrity of the structure and density. The equipment works on the principle of absorption, and the dough is divided using special pistons. Automatic, they are most often equipped with a rounding function. To obtain blanks, the dough is laid out on a molding plate, which is then placed inside the unit.