Dough divider, dough former, long and round moulder and other dough make-up machines for your bakery

It is not without reason that dough preparation is the heart of the bakery. This is where the baker can give free rein to his creativity. In combination with pre-dough and sourdough processes, as well as long dough processing, this is where the potential for the very best quality and high craftsmanship opens up. To develop creativity, the baker needs tools that must also be of the best quality and flexibility. Only when they work together do they produce the best results. These include dough dividers (chamber dividers, volume dough dividers, headers for biscuits and bread), inspection trolleys, kneading machines (long kneaders and round kneaders), wrapping and stamping machines as well as spreading and moistening devices and lifting, tilting and take-off devices.

Tailor-made dough preparation with passion

The shape, properties and ingredients of the baked goods are determined during dough preparation. With the exception of baking, e.g. on a stone slab, the subsequent steps in the production process generally have little influence on the quality of the baked goods. The subsequent steps in production, with the exception of baking, e.g. on a stone slab, generally have little influence on the quality of the baked goods. This makes dough preparation the central process for the baker’s added value. He can produce simple “Kaiser rolls” or elaborate “snack pastries” with insignificantly higher material input and time expenditure. However, the achievable margins per piece can differ by up to a factor of 5. Furthermore, preparation allows the production of new baked goods and variants that can have a positive impact on turnover. The preparation of pastries is of particular importance. There are almost no limits to the baker’s creativity.

Dough divider for gentle portioning

The dough dividers of the Olympia series are characterised by a special dough portioning method that divides very gently, hardly affects the dough structure and delivers very accurate results in terms of weight, especially for soft, highly hydrogenated doughs. In addition, the Olympia series gets by with extremely little oil in comparison. Cleaning and changeover to other grammages can be done very easily and, for the most part, without tools. Modern servo technology in combination with powerful digital controls from SIEMENS guarantee the highest efficiency and simplest operation.

But it is not only our dough dividers that are characterised by maximum flexibility, state-of-the-art technology, high stability and the best hygiene. The same also applies to our kneading machines, cone round kneaders, belt and long kneaders (long rollers) as well as pre-proofing cabinets, which are built in numerous variants.

Particularly suitable for rounding baguettes and toast, wheat and wheat mix doughs, use possible up to rye mix dough 70/30

• Infinitely variable speed regulation of the taper drive, standard equipment
• To achieve optimum roundwirling results, the whirling troughs are infinitely adjustable by means of a handwheel.
• Covers made of stainless steel, the cone and the whirling troughs are Teflonised
• Machine can be moved on rollers

Options (selection depends on model)

• Handwheels right or left depending on operating side
• Foot height can be adjusted as required
• Spreader W200 with holder plc. mounted on discharge chute or discharge belt
• Hot/cold air blower for drying the cone, connected load with hot air blower 230/400/2.8 kW/16 A
• Infeed conveyor, recommended for outputs of 3,000 pcs/h or more.
• Outfeed belt L=900 m with deflector roller instead of an outfeed chute for particularly soft and sticky doughs
• oiling system of the cone and the whirling troughs instead of flour or air
• Motorised trough adjustment

Particularly suitable for rounding wheat mix, rye mix and rye doughs

• with two separate gear motors
• Belt 1 is frequency-controlled, the belt speed of belt 1 can be infinitely adjusted via the frequency converter
• One belt runs at a constant speed in the output direction, the speed of the other is infinitely variable
• Selector switch for switching the running direction Counter-rotation or synchronisation can be adjusted in height and angle according to the dough-specific requirements in each case
• Easy to service and maintain
• Machine can be moved on rollers
• Easy to clean due to: Belt quick-action clamping device
• fold-up side plates
• including a run-out roller for easy adjustment of the final position

Options (selection depends on model)

• W200 spreader with separate drive and holder, can be mounted on the input or output side in 400 volt version can be switched on and off at the control panel

Particularly suitable for making toast, baguettes, franzella, white bread doughs, etc.

• Driven centring rollers on a feed belt and a driven pre-pressing roller, as standard, enable exact dough piece feeding into the roller mill
• The four pairs of rollers can produce very fine pores
• Two roller pairs each are driven by a separate motor, roller speeds of the two roller pairs can be set individually on the touch panel
• Two or three separate kneading boards for gentle long rolling of the dough
• Knife boards can be easily swivelled up for cleaning purposes
• Lateral guide rails under the kneading boards individually adjustable
• Height-adjustable wrapping roller belt

Options (selection depends on model)

• Automatic adjustment of the roller pairs and knitting boards
• counter-rotating knitting belt instead of the second knitting board, on the LR6 W4 B3 instead of the third knitting board
• W280 Spreader after the winding belt
• W400 Spreading device between knitting board 1 and 2 and on the counter-rotating knitting belt
• Extended infeed belt
• 4-piece device for premium toast bread
• depositing starwheel
• Height adjustable
• Parameter setting with servomotors
• Multi-function wheat and rye infeed