Manufacturing Process and Technological Breakthroughs in Dough Dividing and Rolling Machines

During the bread-making process, the dough divider and rounder plays a crucial role. It is responsible for evenly dividing large pieces of dough into smaller portions and then rounding them into smooth, uniform shapes—key steps that precede fermentation and baking. Dough pieces that are consistent in size and have rounded shapes ensure evenness throughout the fermentation and baking processes, ultimately producing high-quality bread products.

The manufacturing process of dough dividers and rounders integrates precision engineering with advanced technology. The cutting mechanism, which is the core component of dough division, is typically made from high-hardness, wear-resistant materials such as special alloy steels. At the same time, sophisticated machining technologies like computer numerical control (CNC) machining are employed to ensure sharp blade edges and precise dimensions. This not only enables accurate dough cutting but also keeps the weight deviation of each divided dough piece within an extremely narrow range—for instance, in small-batch bread production, the weight deviation per piece can usually be controlled within ±1 gram.

The rounding mechanism also requires highly precise manufacturing processes. The forming components within the rollers and rounding parts are meticulously designed and machined. The roller surfaces undergo special treatments to ensure smoothness and an appropriate level of friction, enabling the dough to be evenly rolled into perfect circles while preventing any damage. During the assembly of the dough-dividing and rounding machine, strict quality control measures are implemented, with each component precisely installed and adjusted to guarantee the overall performance of the machine—such as the synchronization between the cutting and rounding operations.

In recent years, the field of dough dividers and rounders has achieved significant technological breakthroughs. One important advancement is the development of more precise weight-control technology. By employing advanced sensors and intelligent control systems, these machines can now measure and adjust the weight of each divided dough piece with greater accuracy according to preset parameters. This not only enhances the consistency of product weights but also effectively reduces raw material waste.

Another significant technological advancement is the development of a more efficient rounding technique. The newly designed rounding mechanism can complete the rounding process in a shorter time while ensuring that the dough achieves a higher-quality, perfectly round shape. For example, some innovative designs combine multi-stage rolling with shaping, enabling rapid and effective formation of dough into perfect circles. Compared to conventional machines, this approach boosts production efficiency by 30%.

These technological breakthroughs have a profound impact on enhancing both production efficiency and product quality. Higher production efficiency means that bakeries can meet market demands more quickly, while higher-quality products can attract more consumers, further strengthening the competitiveness of bakery products in the market.