Page 40 - FMT_March

Processing

The Perfect Form for the Bakery

dividing of dough and product processing combined into one production process

here are no limits to versatility: quality, minimizing the costs as been made possible with suitable
from whole grain, pizza or well as cleaning and retooling attachments by VEMAG: the classic
Tshortbread dough, up to fine- time. Record output values, e.g. 320 dough divider can be turned into a
pored toast bread and marzipan portions per minute for pizza dough co-extruding system solution in a
– flexible solutions by VEMAG balls, 400 grams each, produced with few easy steps.
Maschinenbau GmbH fulfil any wish the dough divider VDP230, are highly
in the bakery segment. unique in the industry. Doughs and cOsT OPTIMIzaTIOn THrOugH
masses, containing coarse particles WeIgHT accuracy
Dividing and portioning of dough and and fillings, are divided carefully Exact and accurate portioning
consequent product processing are and accurately to the gram, product guarantees less giveaway as well as
the main focus and the know-how characteristics retained. Even solid increase in return on investment.
of the long-established company, masses for fruit and protein bars, The rotating double chamber system
customer satisfaction lying at its fondant and sticky doughs are plays the significant role offering
core. portioned precisely and brought into no weight limitations, thus, making
form. it a flexible principle for dough
Number one priority for VEMAG, portioning of any type.
whose tailor-made solutions guaran- TecHnIcal all-rOunders
tee wide-ranging product creations, Innovative technologies enable Weight adjustments with a 0,1g scale
is to manufacture a perfect product VEMAG dough dividers to produce can be freely selected via a display,
for the end consumer. Handling super soft sandwich breads, as well which means no mechanical
dough yield of 145 up to 220, the as fine-pored toast and white breads, modifications for dividing and
dough dividers reach an otherwise with an optimal crumb and perfectly portioning are required. The product
unrivalled scope of product diversity. voluminous. Natural fluctuations of changeover and the associated
protein amount are compensated interim cleaning are reduced to a
The machines run without cutting and affect end product less. Even minimum thanks to a first-class
oil, thus improving the product manufacturing of filled products has hygienic concept. Eventually, short

Food Marketing & Technology 40 March 2020