Choosing a divider to fit a production line can be difficult. Like many other baking machines, the most notable recent divider advancements have been in automation, maintenance and sanitation. Each factor can have significant impact on labor and minimization of downtime. But quality is still king in this crucial step in the dough handling process, particularly for artisan bread doughs.

Two primary dough divider systems-hydraulic and piston-dominate the baking market. Michael Eggebrecht, master baker for Kemper Baking Systems, Shelton, Conn., notes the traditional versatility and reliability of the piston dividers, but quality and gentleness can be an issue.

“WP Haton, which is the main bread line manufacturer for the WP Bakery Group, took the principal of a regular piston divider and modified it to handle today's artisan dough,” he says. “It outfitted the dividers with the patented WP Voluminator, which reduces the ram's pressure on the dough. The Voluminator allows the baker to increase pressure when needed and decrease pressure on more tender doughs such as baguette or pugliese.”

Eggebrecht points out five questions to ask when selecting a divider. He stresses the only way bakers can really understand a divider is to use it themselves to determine how specific products' needs are met by individual types.

• Speed and labor savings: Does the speed of the divider match the bakery's needs?

• Gentleness: Is the divider comparable to hand dividing?

• Weight accuracy: What is your accuracy requirement?

• Multiple dough consistencies: Can the divider handle soft dough as well as stiff dough?

• Hydration: Can the divider handle high hydration?

AMERICAN MADE, EASY TO USE

Adamatic's divider/rounders are the industry standard for roll production. Each Adamatic divider/rounder is accurate to within 2 g and is gentle on dough. Sophisticated controls and quick changeovers and adjustments make Adamatic machines easy to use with minimal training. Models exist for up to 30,000 pieces per hour-each produced in the United States, with local parts availability. Adamatic also partners with Glimek Baking Systems to supply make-up lines for breads larger than 19 oz.
Adamatic, part of Belshaw Adamatic Bakery Group
800 578 2547
www.adamatic.com

HEAVY-DUTY DIVIDER/ROUNDER

Sottoriva offers the Athena, a heavy-duty, high-output divider/rounder available with five or six rows. The Athena divides and rounds dough to obtain round loaves, and with further processing, stamped bread, hamburger buns, finger rolls, pita and pizza. The machine works with soft and semi-hard dough and has a stainless-steel, teflon-coated hopper of about 35-kg capacity. The dough is gently handled by a star dosing system and adjustment of the pressure in the portioning chambers.
Sottoriva
800 878 4070
www.sottoriva.com

PROCESS SOFT DOUGHS QUICKLY

SOFTSTAR PLUS by Kemper offers a water absorption of 150 percent to 165 percent. Features include an adjustable main drive; frequency-controlled moulding amplitude and flour sprinkler; adjustable moulding belt tension; resting belt between part and moulding system; adjustable dough pressure; the option of a central lubrication for dough chamber and a pre-portioning hopper; volumetric flask oiling; a pressure roller on the moulding belt; and a touch screen.
Kemper Baking Systems Ltd.
203 929 6530
www.kemperusa.com

UNIVERSAL DIVIDER

The Parta-U dough divider from Gemini is a universal machine, suitable for all types of dough. It features variable spring pressure, various available hoppers-including hingeless, and a Ni-resist dividing unit. The easily detachable main piston and knife enables easy cleaning. User-friendly control functions appear on the machine front. The rotary back slide means that dough pieces are ejected in a vertical position for perfect transportation to the rounder. Also, stainless steel cover plates are standard.
Gemini Bakery Equipment Co.
215 673 3520
www.geminibe.com