Production Process and Innovation of Dough Forming Machines

In the field of bread machinery, dough-forming machines occupy a unique and indispensable position. They are designed to shape kneaded dough into various forms—such as round, oval, or strip-shaped—which are essential for subsequently producing different types of bread. For example, round dough formed by these machines is ideally suited for making small round rolls, while strip-shaped dough is particularly well-suited for baking baguettes.

The production process of dough-forming machines integrates precision manufacturing with stringent quality control. For the outer casing, high-quality stainless steel is typically selected. Stainless steel not only boasts excellent corrosion resistance, enabling the machine to easily handle the humid and oily environments encountered during food production, but also features a smooth surface that is easy to clean, fully meeting food safety standards. The manufacturing process for the outer casing generally involves three steps: stamping, welding, and polishing. Stamping is used to shape the basic structure of the casing; welding ensures that all components are securely joined; and the polishing step gives the surface a smooth, glossy finish.

The core components inside the machine—such as the forming rollers and the drive system—are also meticulously manufactured. The forming rollers are typically made from high-strength alloy steel and undergo heat treatment to enhance their hardness and wear resistance. The machining precision of the rollers is critical; their surface roughness is strictly controlled to ensure that the dough can be formed smoothly while avoiding any marks or scratches. In addition, the drive system—including the motor and transmission components—is carefully selected and assembled to guarantee stable operation and precise power transmission, thereby providing ample power support for the forming process.

In recent years, the production of dough-forming machines has seen numerous innovations. One such innovation involves the use of new materials. For instance, some manufacturers have begun incorporating composite materials—materials that combine superior mechanical properties with excellent food compatibility—into certain non-critical components. These materials not only reduce the overall weight of the machine but also enhance its comprehensive performance. Another innovation lies in structural optimization. By redesigning the layout of internal components, dough-forming machines can achieve more efficient shaping processes. For example, the distance and angle between the shaping rollers have been precisely adjusted to better accommodate various types of dough and diverse shaping requirements, thereby significantly improving the quality of the formed dough.

The R&D team is the key driving force behind these innovations. They continuously conduct market research to gain a deep understanding of customers’ evolving needs. For example, as demand for artisan-style breads grows steadily in the market, the R&D team has focused on developing dough-forming machines that can more accurately replicate the effects of hand-shaping, helping bakers create an even greater variety of uniquely shaped and creatively designed bread products. In addition, they work closely with material suppliers and equipment manufacturers to constantly explore new technologies and applications, ensuring that dough-forming machines remain at the forefront of technological innovation in the bread-processing machinery industry.