Suction Dough Dividers

A range of reliable dough dividers suitable for small and larger industrial bakeries.
The dough dividers from Glimek are volumetric. This means that the dough is pulled down into the hopper by suction where it gets cut off at the correct volume of the dough depending on the setting. With this technique, it is possible for the dough to have different fermentation times and still get perfect baking result since the pressure on the cut off dough is adapted after the fermentation process. This process gives an airier crumb and no, or very few, chemicals need to be added to the dough. When baking artisan, and more sensitive bread, the volumetric method is preferred since the volume development is much better compared to other methods.