push them down, and shape them into interesting and complex forms,” says Steve. “This process captures the individual dough pieces inside the cup, ensuring there is no wastage. Using stamping tools  be created, adding visual appeal to an otherwise traditional generic product.” This method is said  where easy operation allows for rapid product changeover. “Koenig also offers modular stamping stations to produce doughnuts, able to create precise weight ranges and capable of outputting up to 14,400 pieces per hour. The doughnut hole is punched from below, with remaining dough transported to a transfer belt – again, ensuring there is no product wastage,” continues Steve. Alternatively, a sheeting system allows dough to be cut into different shapes. “Both methods ensure


low wastage and are easy to clean, automating a previously labour-intensive process,” says Steve. “Koenig offers a small footprint sheeting device featuring a high frequency ultrasonic knife that creates the dough sheet by cutting it from the opening of the drum and producing a steady stream of dough. This is then formed into ribbons which can be cut into squares or angled shapes and can be seeded on the top and bottom. For  unit can take dough pieces from a dough sheet or a dough divider, enabling embossing, forming, cutting and decorative form stamping of dough pieces such as doughnuts, bagels, choux pastry rings, biscuits and more.”


Steve went on to highlight that continued development in depositing equipment has also enhanced accuracy and reduced waste for bakers.


“One area which has seen recent developments is micro-dosing, allowing very small quantities of ingredients – as low as one gram – such as herbs or garlic, to be added to products – for example onto the tops of pizzas. The precision, control and reliability seen in depositing equipment is now better than ever,” he says.


Depositing technology can offer many opportunities for product innovation according to Steve. “Our manufacturer partner, OVA Projects, has a solution for accurately dosing inside a pizza base or other bread products.        cheeses, oils, or garlic butter, directly into the middle of pizza bases. The fact that this is now achievable demonstrates the precision of the latest machinery, unlocking creative avenues that were previously considered unfeasible.


 precise control… while at the same time lowering operational 


bakeryproduction.co.uk Kennedy’s Bakery Production April/May 2025 25


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