A short path for the dough to follow inside of the divider minimizes damage during high-speed processing. Handtmann AMF Bakery Systems usually recommends its RollFlex Divider or MuffinFlex Divider, both designed to handle slack doughs. The company's DoFlow and Ultraflow Developers also allow bakers to run tight- and opengrain breads on the same divider with just a bypass, according to Mr. Campbell. To successfully change from one dough to the next, AMF offers simple controls with recipe management. "One-push-button recipe management makes it efficient for operators to run the line at high speeds," Mr. Campbell said. Rheon designed its stress-free dividers to handle a wide range of dough types, including an 85% absorption ciabatta. "It's a simple design backed by years of technology," Mr. Giacoio said. By employing the latest technology in dividers and automation software, bakeries can ensure faster production and take the burden of accuracy off the operators. *http://www.shufflemix.com