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DOUGH DIVIDING
Baking is an elaborate art. As is dough dividing. Take your art of baking to an entirely new level with our art of dividing dough, as our technology gives you the liberty it takes for it. Modular in design for oil-free dough dividing. Available with performance levels to suit artisan small-scale producers as well as industrial-scale bakeries. Highly flexible, from classic baked goods and pastries to gluten-free and innovative trend products. It doesn’t get more flexible than that!
SE 442
In combination with a vacuum filler, the SE 442 cutting unit presents a multi-purpose solution for the portioning and cutting of products of different consistencies. Whether special wheat dough or gluten-free baked good and pastries: exchangeable forming inserts provide for a wide range of products.
Output
Application
Portion size
up to 200 portions/minute
Bread, Cheese, Bars, Cookies
10 - 10,000g
SE 442-1
The solution combining VF 800 portioning machine and SE 442-1 cutting unit, is capable of dividing dough with a higher dough yield in a single lane and oil-free. Wheat and mixed wheat dough, pizza dough or toast are portioned accurate to the gram and separated with maximum precision. Modular and compatible with upstream and downstream systems.
Output
Application
Portion size
up to 200 portions/minute
Bread, Pizza, Pretzels
40 - 10,000g
SE 442-1 advanced
In combination with a VF 800 portioning machine, the SE 442-1 advanced cutting unit forms a single-lane dough dividing system for industrial baked goods production, in particular for processing mixed wheat and wheat dough. It has been specifically adapted to sensitive, shear-sensitive dough: Minimized heat input in the dough and accurate-to-the-gram dough piece weights ensure optimum results. Oil-free dough dividing reduces the amount of flaws in the baked item and cuts cost.
Output
Application
Portion size
max. 250 portions/min.
Toast, pizza dough pieces
40 to 10,000 g
SE 443
For the production of bread and baked goods in tins without the use of release oil: Wholemeal dough, rye/mixed rye dough and gluten-free dough is portioned with accurate weights into bread pan sets or single molds. For a significant dough yield increase and excellent product quality.
Output
Application
Portion size
up to 45 portions/minute
Tin bread
300 - 10,000g
MPE
The combination of VF portioning machine and MPE makes an effective dough dividing solution for the bakery trade: A wide variety of dough, including wholemeal, rye or gluten-free dough, but also highly sticky and soft dough, is portioned with absolute weight accuracy into dough pieces of flexibly adjustable sizes.
Output
Application
Portion size
up to 50 portions/minute
Bread, Pizza
300-1,500g
MT 480
The MT 480 dough dividing system with 4 to 8 lanes comprises the MT 481 dough dividing unit and the FB 482 belt round molder, introducing flexibility to industrial-scale bakeries: Integration as a dough dividing unit merely for dividing dough into an existing system with molding table or as adaptation to lines in a combination of dough dividing system and belt round molder for dividing and molding dough. The TM 483 dough modifier is available as an option for the standardized feeding of dough of uniform consistency into the hopper of the VF 800 portioning machine.
Output
Application
Portion size
up to 200 cycles/min.
Soft buns, tortillas,
25 to 170 g
