Baking & Snack - July 2010 - 68

DIVIDING & ROUNDING

▼ A positivedisplacement,
double-screw
system provides versatility
to this extrusion
divider to handle a
wide range of doughs
for bread, hard
rolls and buns.
REISER

is difficult. "If you start off with a badly moulded product
at the beginning of the process, you will not be able to get
a good product at the end," she said.
AMF Bakery Systems' extrusion bun/roll dividers are
available in a variety of models to meet specific bread
and bun/roll production requirements. The Richmond,
VA-based company's dividers provide very precise scaling
accuracy, eliminate costly divider oil and the sanitation
costs associated with it, reduce maintenance and increase
product yield, according to Larry Gore, director of product marketing, AMF. The suppler will show new bread and
roll dividers and rounders at the International Baking Industry Exposition in Las Vegas, NV, this fall, he said.
"AMF offers single, dual and triple port models of extrusion bread
dividers to meet different pan bread
production requirements up to 300
loaves per minute," he noted.
The OEM also has added servo controls to allow speed ranges to
be expanded and scaling accuracy to be further improved.
"In many cases, the proper
use of servos has dropped the
cost of manufacturing and
even the maintenance costs
for the baker," Mr. Gore stated.
WELL ROUNDED. In addition, AMF offers Accupan bun/roll systems that are complete makeup lines, including the divider, rounder,
intermediate proofer and sheeter/moulder/panner all in
one integrated system. Accupan is available to produce

soft bun/roll volumes from 1,000 to 5,000 dozen per hour.
In response to the elimination of divider oil, AMF redesigned its ultra-high molecular-weight plastic rounder bars
with a spiral tunnel design that eliminates sticking in the
rounding process. "We have recently added a Teflon-coated
aluminum version of the spiral tunnel rounder bar for our
bun and roll applications that has significantly extended the
useful life of the rounder bar while further improving product release from the rounder bar," Mr. Gore noted.
A rounder shapes the dough piece in the most uniform
manner as possible, according to Mr. Rosenberg. "However, different products require different degrees of rounding," he said. "A finished round roll or boule may want a
tight inner structure and a very uniform shape. Dough
balls needed for pizza and tortillas require a very well
rounded and shaped dough piece with a very small seam."
Scaling and rounding are equally important, according to Mr. Wilzinski. "A tightly rounded and constantly
formed dough ball assures a better more consistent finished product and reduced waste in downstream finishing
operations," he said. "Superior rounding from the Admiral
is achieved through our elliptical rounding feature."
The Admiral's drive system rounds each dough ball on an
elliptical path and at varying speeds. "This best replicates the
hand-crafted result but at incredible output levels," he said.
Dough dividing and shaping plays an important role in
the production of many bakery products. These makeup
systems help to control weights so bakeries are not giving
away product, and they help to ensure the quality of the final
baked food. OEMs today are making their equipment with
greater flexibility so that bakeries can make more products
on a single line, and the machines are able to handle a wide
variety of doughs from stiff to highly hydrated.
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Baking & Snack - July 2010

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