2 minute read
The next step
Almost everyone in the industry knows the Handtmann dough divider from the VF Line. An add-on device that afterwards shapes the divided dough will be shown by the Biberach-based company at the iba trade fair.
A n outstanding feature of the VF dough divider is its precise pre-portioning of batters and doughs by a vane cell feed system in which a vacuum assists uniform product infeed. The doughs are afterwards gently conveyed as a continuous filling stream and pre-portioned at the same time.
The dough dividers are usable in combination with attachments to cut/divide, mold and meter a variety of bread types, e.g. from wholegrain breads made from rye, wheat and spelt to gluten-free baked products, pizza doughs, toast- and sandwich-breads, cookies, baked snacks, ethnic food such as naan breads etc. Gentle feed material conveying ensures that sensitive raw materials such as added olives, seeds and nuts are not crushed, and the structure of the dough is also retained undamaged.
At the iba trade fair, Handtmann will show how the VF 800 dough divider pre-portions dough and feeds it to the FS 520 molding system’s powered filling stream divider with its six outlets. The servo-driven filling stream divider ensures accurate weights for each row and product at the same time, thanks to accurate rotor revolution speeds. Products are molded into the required 3-D shape by a rotating perforated plate system with easy-change formatting attachments plugged on at the outlet. Possible options include spheres, cylinders, small rods, droplets or other 3-D shapes with a product diameter up to 65 mm. Products can be pre-portioned directly onto trays or even into a fat-fryer at a cycle rate of 45 pieces.
The product shape is displayed via the dough divider’s controller, meaning it can be chosen easily, after which the process parameters are calculated. Handtmann’s presentation with this combination at the iba trade fair will include processing gluten-free doughs, ryebread baguette rolls and “Vinschgauer” flatbreads, an Austrian regional specialty.
In another combination, Handtmann will show the VF 800 dough divider in conjunction with the SE 442 and SE 443 cutting systems. Doughs for which the SE 442 is suitable include those for naan bread, toast-bread and pizzas, as well as gluten-free doughs. It is fitted with a pneumatically-operated knife and can reach a high cycling performance that depends on the dough piece weight, dough consistency and the dough divider that is used. The 443 cutting system is normally used to fill tinned breads directly and precisely into baking pans. The VF 800 and SE 443 combination operates oil-free, thus enabling of low-viscosity doughs to be pre-portioned accurately.
Handtmann’s iba presentation is rounded off by various equipment for accurately weighed metering of fillings and toppings onto dough sheeter lines or into containers. +++
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