Versatility and ease of use are key when it comes to bakery equipment says Chris Huish Technical Sales Manager at Mono Bakery Equipment, part of the worldwide AGA Foodservice Group and this is particularly true of the type of dividers and bread moulders the baker chooses.
"The latest trend in dough
handling is speed but without losing the quality of many of the softer doughs
used in today's bread production. Portion control is vital too to ensure that
there is minimum waste. Equipment such as Pavailler's 1224 Automatic Hydraulic
Dough Divider can be automatically programmed to divide into 12 or 24 pieces.
Each piece is exactly equal - so consistently every time and no wastage. The
1224 also features a patented device against flour projection as the flour
is caught in a removable drawer at the back of the machine.
"A recent trend in moulding equipment is for manufacturers to offer multi task equipment in one design which saves space and in the long term saves money. The new Bongard Ultra available through Mono takes moulding onto another level and can produce a whole range of bread shapes including French sticks, Viennas as well as country style loaves. The fully automated equipment can be used in 99 different programmes for moulding all sorts of bread.
And for baking more rustic breads that rely on long dough resting times, the Ultra even comes with the option of an integrated resting table. This means there is no need to buy additional moulding equipment whether you are producing a standard British tin loaf or a French Pain de Campagne".
