Weight variances, depositors and rotary moulders.
working with depositors for depositing your dough or batter onto an oven belt
or baking tray the fill level can influence massively dough weight: within a
row and in time. Ideally the fill level is constantly and consistently the
same: that level is different however for a dough that requires wire-cutting
compared to a more liquid batter. As a rule of thumb it shouldn’t be too much,
preferably enough that there is enough pressure for pistons or the rollers (depends
on the design of your machine), but so little that there cant be a build up of
hardening batter on the sides of the hopper: this will continue to build and in
the end, over time result in weight variances.
Another example are weight variances in a rotary
moulder, sometimes even having incomplete product coming from the mould; but
unpredictable why it seems… This inconsistency can go back to the mixing
process, but if the process is sometimes resulting in good product and in other
moments in lesser product the coause could be in between the rotary moulder and
your mixer as well. Depending if you’re using a continuous mixer or a batch
mixer the handling will be a bit different after mixing; but in many case a
machine is used to make sure that dough is made in thin slices that can be cut
to fill the hopper of the moulder. In other cases this is done by hand. If the
process of feeding the hopper is automated sometime even a pre-hopper and
cutter are being used. Weight differences within a row can already start here:
if there is more dough on side of the pre-hopper the dough density might change
resulting in heavier and lighter product within a row and between rows
this pre-hopper the dough moves to the hopper that feeds the feeding and
moulding rollers of the rotary moulder: if there is occasionally too much fill
level we see aphenomenon called ‘bridging’ the dough does not fall between the
two rollers and no or incomplete product comes out. The most consistency is
reached when just sufficient dough falls equally over the full lengths of the
moulder so it directly is taken.
products in rotary moulders can sometimes also be caused by the extraction web:
this web extracts by a ‘suction’of the dough from the mould. The mould itself
can be of influence to this as well as the product formulation: the angle in
which the extraction takes place, if the extraction belt requires treatment
(e.g. water, steam, heat ‘porridge’) to facilitate this.
Need to know more? Feel free to contact us!