Daub Industrial Dough Dividing and Rounding Systems

Dividing the total dough weight into equal parts isn't enough in a dough divider. The pressure the blade applies to the dough, rounding time, piece weight, and how well the dough's gas structure is preserved all affect the finished product's volume. Daub, founded in 1902 and headquartered in the Netherlands, is a professional bakery equipment manufacturer. The brand's dough-processing program covers manual, semi-automatic, hydraulic, and vacuum-based dividing-rounding systems.

The active Daub selection on Mutfak10 includes 14, 30, 36, and 52-division machines with different dough piece ranges of roughly 18-250 grams. Daub dough divider prices vary by dividing disk, piece weight, manual or hydraulic pressing, automatic rounding, and cleaning access.

How Is Division Count Related to Piece Weight?

A dividing-rounding machine separates the total dough loaded into the hopper into equal cells on the selected disk. For a 30-division, 80-gram recipe, roughly 2,400 grams of dough needs to be loaded into the machine. If the total weight entering the hopper is wrong, all pieces can come out similar to each other yet still deviate from the target gram.

Fourteen-division systems are geared toward roughly 130-250-gram hamburger buns, sandwich rolls, pizza balls, or large roll products. Thirty and 36-division disks can be used for medium-gram bread products, while the 52-division option is used for small portions of roughly 18-85 grams.

Increasing division count raises the number of pieces per cycle and can narrow each piece's weight range. A business should choose the disk based not just on daily bread count but on the gram per product and the total dough kneaded in a single batch.

The Interchangeable Dividing Disk on the DR Flex

The Daub DR Flex is a semi-automatic system in which dough is divided manually and rounded through motorized motion. The interchangeable dividing disks can be adapted to different product weights ranging from roughly 16 to 440 grams.

Using different disks on a single body helps prepare hamburger buns, rolls, pizza balls, and different portions with the same machine. Changing disks requires time and cleaning during product transitions; frequently rotating recipes should be added to the shift plan.

Manual dividing requires the operator to initiate the pressing motion. Since the motor is designed to run only during the rounding stage, energy consumption can be limited during idle time.

Hydraulic Support and Programmable Timing With the DR Robot

The DR Robot is a hydraulically assisted dividing and rounding system. Pressing and rounding times can be programmed through the control panel. This helps the same recipe undergo a similar mechanical process across different shifts.

Divide-only, press-only, and cleaning positions allow the machine to be used at different stages. If the product only needs to be divided, the rounding cycle can be skipped; for cleaning, the cutting mechanism can be brought to a safe access position.

The interchangeable disks on the DR Robot are geared toward different products in a roughly 16-250 gram range. Hydraulic pressing doesn't correct incorrectly prepared dough. If dough temperature, resting time, and total load aren't standard, the dividing result can be affected.

The 14, 30, 36, and 52-Division Options

The 14-division model on Mutfak10 is geared toward roughly 130-250-gram products. For large pizza balls, sandwich bread, and higher-gram products, it produces fewer but heavier pieces per cycle.

Thirty-division models are offered in different disk ranges such as roughly 25-85, 30-100, or 40-130 grams. The fact that the same division count is listed with different gram ranges shows that the disk and machine configuration need to be confirmed with the exact product code.

The 36-division model is geared toward roughly 40-110-gram products, while 52-division options are geared toward roughly 18-50 or 25-85-gram product classes. For recipes very close to the disk range's lower or upper limit, the dough's actual behavior should be tested with a sample production run.

Why Does the Pressure Applied to the Dough Matter?

During dividing, dough first spreads across the disk area and then is separated into equal cells by the blades. Excessive or overly long pressing, especially on well-developed, gas-retaining dough, can compress the internal structure.

Insufficient pressure can cause the dough not to spread evenly across all cells of the disk. Edge and center pieces can come out with different weights or shapes.

When the dough recipe changes, pressing and rounding time should be readjusted. Firm hamburger dough, soft brioche, and high-hydration pizza dough don't need the same mechanical cycle.

How Does Rounding Time Change the Product Surface?

The rounding plate shapes divided dough pieces with a circular motion. The goal is to create surface tension, forming the piece into a more uniform ball.

Too short a duration can leave pieces angular or with open seams, while too long a duration can cause the dough to heat up from friction or its surface to be damaged. On programmable machines, the appropriate duration per product should be recorded.

If dough pieces stick to each other or to the tray after rounding, not just duration but flouring, dough temperature, and surface moisture should be checked.

The SLIM Globe Vacuum Dividing-Rounding Approach

The Daub SLIM Globe series is geared toward dividing and rounding dough using a vacuum-assisted volumetric system. The goal is weight consistency without compressing dough pieces with high mechanical pressure.

The SLIM Globe family includes different models geared toward roughly 50-700, 200-1,400, 300-1,700, and higher gram ranges. In continuously producing bread, pizza, or food facilities, it creates a different flow from a batch-type disk system.

The vacuum system requires maintenance, sealing, and regular cleaning. Dough flour, fat, and product residue shouldn't affect the vacuum line's performance.

The Forward-Tilting Mechanism and Cleaning

On the DR Flex and related Daub dividing-rounding systems, the cutting section tilting forward makes cleaning access easier. The stainless-steel blade and anodized aluminum disk can be brought to a position where dough residue is visible.

A tiltable structure doesn't mean the blades are safe. Before cleaning, electrical and hydraulic power should be brought to a safe state, and the mechanism opened according to the manufacturer's lockout procedure.

Dried dough on the disk shouldn't be removed with a metal scraper. If the surface is scratched, dough sticking and cleaning time can increase.

Featured Highlights

• Portion options from roughly 18 to 250 grams across 14, 30, 36, and 52 divisions in the Mutfak10 selection
• Manual dividing, motorized rounding, and a 16-440 gram working range with interchangeable disks on the DR Flex
• Hydraulic support, programmable press-rounding times, and separate operating modes on the DR Robot
• A vacuum-based continuous dividing and rounding approach geared toward delicate dough in the SLIM Globe series

How Should a Daub Machine Be Chosen?

First, dough gram per product, the number of pieces needed per cycle, and the dough's firmness-hydration structure should be determined. Then dividing disk, manual or hydraulic operation, and daily cycle count are chosen.

For small-to-medium batches and variable products, the disk-based DR series can be considered; for continuous high production and different gram ranges, the SLIM Globe. Sufficient movement space for the dough trough, rounded-product tray, and cleaning should be left next to the machine.

Daub Dough Machines on Mutfak10

Daub's different gram options across 14, 30, 36, and 52 divisions can be reviewed on the Daub dough dividing and rounding machines page on Mutfak10, operated by Arlinoks. Daub dough divider prices vary by division count, gram range, and automation level.

Frequently Asked Questions

How should the Daub 30 and 52-division machines be chosen?

Thirty-division disks are geared toward medium-gram products, while the 52-division option is geared toward smaller rolls and bite-sized dough pieces. The final choice should be based on gram per product and the total dough weight to be loaded into a single cycle.

What is the difference between the Daub DR Flex and DR Robot?

The DR Flex uses manual dividing and motorized rounding. The DR Robot offers hydraulic support, programmable press-rounding times, and different operating positions. Production intensity and staff standardization affect the automation decision.

Can a Daub machine be used with very soft dough?

Usability depends on the dough's hydration, fat ratio, and the selected disk. For high-hydration or delicate dough, pressing and rounding time should be tested; for continuous production, the vacuum-based SLIM Globe option can be considered.