Equipment for Mixing, Dividing & Handling High-Hydration Doughs
High-hydration doughs are sticky and delicate, requiring specialized equipment that’s gentle and precise.
Continuous Mixing Systems
- Ensures even hydration and consistent gluten development
- Delivers steady output, avoiding batch variation
- Mimics artisan methods with multi-stage mixing (e.g., double hydration)
- Gentle handling avoids overheating and mechanical stress
Advanced Batch Mixing
Modern spiral and double-arm mixers now feature:
- Cooling jackets and injection systems to control dough temperature
- Non-stick surfaces and optimized bowl shapes to reduce sticking
- Smaller, controlled batch sizes for consistent results
Low-Stress Sheeting & Dividing
Designed to protect dough structure:
- Dough is gently placed on belts—no harsh drops
- Gradual sheeting preserves open crumb and prevents tearing
- Guillotine cutters provide clean, stress-free division—ideal for rustic loaves
“Stress-Free” Dividers & Portioners
Use gentle, precise systems like:
- Gravity-fed and low-pressure cutting to prevent degassing
- Auger and pump-based dividers for accurate, soft handling
- Co-extrusion for shaping with minimal force
Non-Stick Surfaces & Materials
- Surfaces made of low-friction materials like silicone, PTFE, or UHMW plastics
- Automated flour or oil application to reduce sticking without excess additives
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