bake - Febuary 2016 - 18

equipment

Dividing and
Rounding Dough
Dividing and rounding dough can be a laborious task without
help. As you plan your equipment needs for 2016, it's important
to consider the beneﬁts of owning a bakery machine that divides and rounds dough in consistently sized dough pieces and
completes tasks in seconds rather than lengthy minutes.
Further, semi- and fully automated dough divider/rounders can
play a pivotal role in lowering your labor costs and even reducing or eliminating the risk of carpal tunnel syndrome and other
worker issues related to repetitive tasks on the workbench.
Bakery owners and managers should start by evaluating their
speciﬁc needs. Where would your operation beneﬁt most from
adding automation in the daily process of dividing and rounding dough? If you make rolls or sandwich rolls, it's a no-brainer.
A divider/rounder will work wonders.
From Reiser, the Vemag Dough Divider adds versatility to every

ters. The Vemag can handle absorption rates from 45 percent

production line and is perfect for all types of breads, buns, rolls

to 95 percent, from stiff bagel dough to soft English muffin

and English muffins. The Vemag is easily adjusted to consis-

dough.

tently produce exact-weight portions of any dough absorption
or crumb structure. The single-outlet Vemag is perfect for the

For entry level, Erika Record offers superior rounding, dura-

baker who needs 60 to 100 portions per minute.

bility and increased production for bakeries and foodservice
operations with its SEMI Divider/Rounder. Simply insert your

At the heart of the Vemag Dough Divider lies its pumping

rounding plate with dough into the machine. Then pull the

element, the double-screw transport system. The powerful,

pressure handle to evenly press the dough, applying a strong

positive-displacement double-screw is unique for its gentle and

downward force. Next, divide your dough into equal portions

consistent handling of the dough without overworking it, as well

by releasing the cutting handle. Finally, push the rounding

as exact-weight dough portions. The double-screw is available

handle to form perfectly round dough balls. This entire process

in a variety of conﬁgurations to accurately portion virtually any

takes place in a matter of seconds.

type of dough.
For larger jobs, Erika Record offers the FULL CLASSIC with
The Vemag is designed for versatility and has proven it can run

complete automation of the pressing, dividing and rounding

a variety of absorption levels with just a change of the double-

process. No user intervention is required. This lessens operator

screws. The double-screw can be swapped out in seconds so

fatigue, provides a consistent ﬁnished product and a steady

that bakers can portion everything from bread dough to bat-

production rate for the duration of each work shift.

18 < FEB 2016 | bakemag.com

http://www.bakemag.com

bake - Febuary 2016

Table of Contents for the Digital Edition of bake - Febuary 2016

bake - February 2016
Editor's Note - How to create the wow
Table of Contents
News Bites - Premium Chocolate Drives Sales
Egg Supplies on the Rebound
Guidelines Examine Refined Grains
Personality Spotlight - Amanda Rockman
Management - Online Financing
Labor Front - Watching What They Eat
Ingredients - Coming on Strong
Equipment - Dividing and Rounding Dough
A catered affair to remember
Wedding planners
Catered events
Easter promotions
Bread and Baking - Boom Time for Artisan Bread
Cake - Spring Cakes
Cookies Go Global
Cafe - Fired by Coal
Flavored by Coffee
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
bake - Febuary 2016 - Editor's Note - How to create the wow
bake - Febuary 2016 - 2
bake - Febuary 2016 - 3
bake - Febuary 2016 - 4
bake - Febuary 2016 - 5
bake - Febuary 2016 - Table of Contents
bake - Febuary 2016 - 7
bake - Febuary 2016 - Guidelines Examine Refined Grains
bake - Febuary 2016 - 9
bake - Febuary 2016 - Personality Spotlight - Amanda Rockman
bake - Febuary 2016 - 11
bake - Febuary 2016 - Management - Online Financing
bake - Febuary 2016 - 13
bake - Febuary 2016 - Labor Front - Watching What They Eat
bake - Febuary 2016 - 15
bake - Febuary 2016 - Ingredients - Coming on Strong
bake - Febuary 2016 - 17
bake - Febuary 2016 - Equipment - Dividing and Rounding Dough
bake - Febuary 2016 - 19
bake - Febuary 2016 - A catered affair to remember
bake - Febuary 2016 - 21
bake - Febuary 2016 - 22
bake - Febuary 2016 - 23
bake - Febuary 2016 - 24
bake - Febuary 2016 - 25
bake - Febuary 2016 - 26
bake - Febuary 2016 - 27
bake - Febuary 2016 - 28
bake - Febuary 2016 - 29
bake - Febuary 2016 - Wedding planners
bake - Febuary 2016 - 31
bake - Febuary 2016 - 32
bake - Febuary 2016 - 33
bake - Febuary 2016 - Catered events
bake - Febuary 2016 - 35
bake - Febuary 2016 - 36
bake - Febuary 2016 - 37
bake - Febuary 2016 - Easter promotions
bake - Febuary 2016 - 39
bake - Febuary 2016 - 40
bake - Febuary 2016 - 41
bake - Febuary 2016 - Bread and Baking - Boom Time for Artisan Bread
bake - Febuary 2016 - 43
bake - Febuary 2016 - 44
bake - Febuary 2016 - 45
bake - Febuary 2016 - 46
bake - Febuary 2016 - 47
bake - Febuary 2016 - Cake - Spring Cakes
bake - Febuary 2016 - 49
bake - Febuary 2016 - 50
bake - Febuary 2016 - 51
bake - Febuary 2016 - Cookies Go Global
bake - Febuary 2016 - 53
bake - Febuary 2016 - Cafe - Fired by Coal
bake - Febuary 2016 - 55
bake - Febuary 2016 - Flavored by Coffee
bake - Febuary 2016 - 57
bake - Febuary 2016 - Products
bake - Febuary 2016 - 59
bake - Febuary 2016 - Product Showcase
bake - Febuary 2016 - 61
bake - Febuary 2016 - Classifieds
bake - Febuary 2016 - 63
bake - Febuary 2016 - 64
bake - Febuary 2016 - 65
bake - Febuary 2016 - Ad Index
bake - Febuary 2016 - Online - BakeMag.com
bake - Febuary 2016 - 68
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https://digital.bakemag.com/sosland/bake/bake-january-february-2023
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https://digital.bakemag.com/sosland/bake/bake-september-october-2022
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https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
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