Correct and consistent dough dividing will amount to valuable material savings over time. At this stage, less (extra dough unnecessarily going in every product)
is definitely more (process efficiency).
Every gram of raw material going into bakery products in excess of the intended product volume adds up to considerable amounts lost throughout the year. The bigger the production rates, the more room for significant material and margin loss – without any added benefits to the ‘extra generous’ products. True-to-life accuracy in dough dividing is the answer to this problem.
