In the breadmaking process, dividing the dough into manageable portions is the basic step. While this process traditionally uses pocket dividers, dough extrusion is gaining popularity as a reliable alternative solution. This process offers control and subsequent efficiencies to a production line. A dough extruder transforms bulk dough and/or highly viscous batters into single pieces that can be baked on a continuous biscuit oven right away. The machine can be used for baking items such as baked products, soft cookie, filled and two-dough cookies, and wholegrain bread from sprouted wheat.
How the Machine Works
In the dough extrusion, the dough material in bulk is forced to flow, under pressure and shear, through a shaped die, and cut to get a single piece of product that has the desired form and dimensions. In the baking industry, the term “dough extrusion” refers to a cold process. Cold extrusion refers to the formation of dough materials at temperatures below 40 C or below the melting point of fat. Such a processing concept differs from “extrusion cooking” technology utilized in the snack industry and performed at temperatures above the boiling point of water (100 C) in which steam is formed.
Benefits of Dough Extruders
Dough extruders have been used because of the following benefits they offer:
- Improved automation. With this feature, dough extruders have greater accuracy and can eliminate human errors, leading to a positive effect on product quality. Because of the technology’s higher level of sanitation, productivity is improved while reducing downtime for cleaning.
- Less maintenance and greater efficiency. Dough extruders require less maintenance and work faster than other kinds of dividers. Also, recipe-driven machines can be easily adjusted to maintain weight control. Also, it provides the flexibility that subsequently aids production.
- Ease of working. With automation, working with dough is so much easier. For instance, rotary cutting of pieces and the work imparted to the dough make for a denser product without an open texture. In general, extrusion technology ensures the dough is not worked as muchand allows the insertion of intermediate proofing in the production line to enable the development of the dough after extrusion, adding a more open texture to the final product.
- Great flexibility. A low-pressure extruder can provide greater flexibility and extra benefits compared with high-pressure extruders. It sticks and die-cuts shapes and does not impart much work energy to the dough since it doesn’t exit the machine under enough pressure.
