Dough Conveying

29 April 2016

What is Dough Conveying?

Dough can be transferred from mixer to divider or moulder using many methods, one of which is via a dough conveyor transfer system. Large masses of dough produced by the mixer can be transferred by conveyor. This reduces the need for manual labor between the mixer and makeup equipment.
Some equipment combinations require the dough to be pre-divided prior to the dividing system to allow a divider hopper of smaller capacity. Types of dough conveyors utilized are vertical, incline, or horizontal. The maintenance work for conveyor systems is vitally important to avoid conveyor belts breaking down. Conveyor transfers, drives and belt alignment should be closely inspected by bakers. Improper alignment can tear belts apart and the fray of the belt can cause bakery food contamination.

Dough conveyors are also used after make-up when “retarding” of the dough is required.
Usage of scrapers is often necessary with the release of dough from the conveyor belt.

Cleaning of dough conveyors can be a challenging. Salts and certain toppings such as dusting flour can cause lacerations in certain conveyor components. Open conveyor system has been designed to reduce these topping buildup issues. For some wet and sticky doughs such as artisan bread dough, the airflow under the dough should be increased to stop dough from sticking to conveyor belts. Transfer distance should be as short as possible and transfer times should be controlled properly depending on different kinds of doughs. This type of dough transfer is usually preferred over dough pumps due to the decrease in stress on the dough.

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