Dough ballers are industrial machines designed to shape and round dough, especially those used in the production of bread and bakery products. Here is information about the function, operation and types of dough ballers used in industry:
1. Function:
Rounding the Dough: The main function of rounding machines is to shape the dough into uniform balls or spheres. This is particularly useful in the mass production of breads, rolls and other baked goods that require consistency in size.
2. How It Works:
Transport and Rotation: The dough is fed into the machine, which transports it using rollers or belts. As the dough moves, the baller uses rotary and pressure movements to form uniform balls.
Size Adjustment: Most dough balls allow you to adjust the size of the dough balls produced. This is done by changing the machine settings to meet the desired specifications.
3. Types of Boleadoras:
Drum Ballers: These ballers use a rotating drum to round the dough. The dough is fed into the drum, where internal rotations and movements shape the dough into balls.
Belt Rounding Machines: Use conveyor belts to move the dough through the rounding process. As the dough is transported, rollers and forming devices help it achieve the desired shape.
Pressure Rounders: Some rounders work mainly using pressure to round the dough. They usually have rollers that apply controlled pressure to form balls.
Volumetric Balling Machines: In addition to rounding, some balling machines also have the ability to measure and divide the dough into equal portions, ensuring uniformity not only in shape, but also in weight.
4. Importance in Industry:
Bread machines are essential for the efficient and standardized production of bread and bakery products on a large scale.
They save time and labor, ensuring consistency in the size of final products.
They contribute to the aesthetics of products, ensuring a uniform presentation.
In summary, dough ballers are crucial machines in the bakery industry, playing a fundamental role in standardizing the size and production efficiency of bread and related products. |
