Bertrand

A dough divider cuts a mass of dough into pieces of even weight, ready for rounding and proving. It replaces weighing and cutting by hand, which is slow and produces pieces that vary from one to the next.

A hydraulic dough divider uses hydraulic pressure to press and cut the dough. The action is smoother than a mechanical press, which suits softer and wetter doughs that would tear or lose gas under a harsher dividing action.

Choose on the piece weight and batch size you produce regularly. The dividing pattern determines how many pieces come out of a single press and how heavy each one is, so it should match the products the bakery makes.

A compact divider suits a bakery that is short on floor space or divides smaller batches. It does the same job as a larger machine on a reduced scale, which is often the practical choice for a cafe bakery or small pizzeria.

Yes. Hospitality Connect is based in Penrith, New South Wales and delivers bakery equipment Australia-wide. Trade pricing applies across the dough dividing, rounding and proving equipment listed for bakeries, pizzerias and production kitchens.