Baking & Snack - May 2004 - 98

EQUIPMENT

EXTRUSION DIVIDERS
Dough dividing has been an integral part of
baking since the first baker separated a dough
into smaller pieces. Hand dividing continues
even today in many bakeries. Cuts are made by
weight; uniformity depends on the care taken
by the person doing the work.
About 20 years ago, the principle of the
dough pump was extended to embrace dough
dividing. A screw extruder forces dough into
a metering pump that extrudes it through an
aperture. A rotating knife cuts off the dough at
a constant time interval, dropping pieces onto
the conveyor belt. The volume of each piece is
determined by the rate of extrusion (the speed
of the pump) and the rate of knife rotation. The
variation in piece weight is (theoretically) zero,
although minor changes in dough density and
pump operation do cause some fluctuations.
Several mechanical modifications on this basic
scheme are available today.
The simplest arrangement uses a single
screw to transport dough to the metering
pump. The advantage is mechanical simplicity - less maintenance is needed. It is
essentially neutral with respect to dough
development, so the dough delivered to the
screw hopper should be fully developed.
The metering pump is similar to other dough
pumps: specifically, it uses two 2-lobe coun-

ter-rotating rotors that pump dough to the
opening, degassing it at the same time.
High-speed bread and bun lines are more
likely to have a twin-screw extruder, in which
the counter-rotating screws are inter-locked
as in simple cooking extruder designs. Again,
dough is delivered by a metering pump to the
aperture and rotating knife. The advantage
of this design is a more positive delivery of
dough to the pump. Some gluten development
is involved, so the dough should be slightly
under-mixed; experimentation determines the
proper degree of under-mixing.
A third variation uses a single screw plus
a texturizing paddle in front of the metering
pump. This arrangement produces the most
dough development of the three types. It can
be advantageous in situations when mixer
capacity is a problem, for example, when
small mixers are used or when flour exhibits
long mixing time requirements.
High-capacity mechanical dividers
operate on a volumetric basis. A common
machine is the multi-pocket divider, in
which dough in a hopper is pressed (or
sucked) into a chamber. Excess dough is
removed by a knife and then expelled onto
a conveying belt. Typically a divider takes
20 minutes to process one dough. During

For more information, see Page 162

98 / BAKERS PRODUCTION MANUAL / May 2004

this time, dough density decreases due to
fermentation, causing pieces taken from the
end of the dough to be lighter than those cut
at the beginning. To minimize this variation,
some bakeries employ a degassing dough
pump to deliver dough to the pocket divider.
A new technology, presently in development, uses a continuous ram-and-shear
principle. The volume of a single pocket
determines piece size. As this is still in the experimental stages, details of the function may
change before it is offered to the industry.
A rotating cylinder divider employs a different approach. Two wide-diameter rollers,
mounted below the supply hopper, draw
down dough and degas it. The rolls feed the
dough into a piston-and-cylinder assembly. As
the dough moves into the top of the individual
cylinders, the pistons move to the far end.
When the cavities are filled, the cylinder
rotates 180°. The dough feed continues,
forcing the piston down, and the previous
dough piece emerges from the opening at
the other end of the hole. Scaling accuracy
for this equipment is claimed to be a 3-fold
improvement over a regular pocket divider.
This configuration is particularly advantageous
for dough containing particulates, such as
raisins or nuts.



Baking & Snack - May 2004

Table of Contents for the Digital Edition of Baking & Snack - May 2004

Contents
Baking & Snack - May 2004 - 1
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https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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