The steps between mixing and baking.
Dividing and rounding is where most small bakeries lose consistency — and the most labour. These are the machines that close that gap.
Dividing and rounding.
Three machines, each closing one gap between the mixer and the moulder.
Dough Divider
Divides bulk dough into equal weight pieces ready for rounding. Removes the scale-and-cut step and the variation that comes with it.
Request specification →Square Divider
Presses and cuts a dough block into a uniform grid of squares in one action — suited to bun, pav and roll production.
Request specification →Dough Rounder
Rounds divided pieces into tight balls with an even skin, so they prove evenly and mould cleanly afterwards.
Request specification →Where these sit.
Auxiliary equipment is only worth buying in the context of the line it feeds. Here is how the three common lines run.
Mixing → Dividing → Rounding → Moulding → Baking → Slicing
Dividers and rounders sit directly after the spiral mixer.
Mixing → Sheeting → Forming → Baking
No dividing stage — the sheeter does the work.
Mixing → Depositing → Baking
The Cookie Jet replaces dividing and forming entirely.
Planning a full line?
We build every machine in these three flows, so we can quote the line rather than the parts — and make sure the throughputs actually match.