ADVANCED DOUGH HANDLING SYSTEMS


Dough pieces after guillotine on the IMRESSA bread line (image courtesy Fritsch).


quality through smooth handling without stretching, providing a gentle mechanical action on the dough to divide it into pieces without tearing it. Combined with the divider, the M-RT moulder is well adapted for highly hydrated and rested doughs. It also supports the production of products with regular weights and shapes and enables bakers to achieve a thin, shiny crust and enhanced aromas thanks to its moulding technology, which keeps the dough pieces in constant motion during production and avoids excessive flouring – reproducing the traditional hand movements of the baker.


To


answer production efficiency


challenges and avoid product waste, the moulder incorporates an isothermal enclosure for the intermediate proofer. Within


this insulated chamber


stage of the production line – including the dough handling step – to detect non-conforming products. By analysing production trends and deviations, it helps operators to make adjustments when irregularities are detected by providing instant alerts with suggested corrective actions. It also conducts trend analyses over medium to long periods, giving industrial bakeries a precise view of their production lines and deeper insights to help address efficiency challenges. Meanwhile,


the divider employs an the


temperature can be controlled to prevent products from drying out and sticking. The moulder integrates numerous


solutions to optimise production and reduce product losses. Sensors are positioned at different stages of the moulding process. The EYE-Q quality control system, powered by AI and developed by ABI, is also used to monitor product depositing. This solution can be deployed at any


adaptive weight regulation system, based on the real density of the dough. Dough pieces are automatically ejected if their weight does not match the target and any pieces that do not meet the weight requirements can be reused at the mixing stage.


Åsa ericsson, Marketing Manager at Sveba Dahlen: We believe that there are some big advantages in automating dough handling processes. Automated workflows – from mixing to dividing and moulding – reduce manual handling, save time, and minimise the risk of human error. In practice, this allows bakeries to produce larger volumes without compromising quality. Looking ahead, we believe that


digitalisation and intelligent control systems will continue to shape how bakeries manage their dough processes. By optimising existing workflows, bakeries can enhance both product quality and production efficiency.


Glimek dough handling equipment


can provide customised baking solutions commercial dough handling equipment systems and complete bread lines. our goal is to support customers with knowledge and solutions to address their daily challenges. By combining technology, experience, and smart processes, bakeries can handle the complexity of dough management in an efficient and sustainable way.


OCTOBER/NOVEMBER 2025 • KENNEDY’S BAKERY PRODUCTION • 31


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