High-hydration doughs are sticky and delicate, requiring specialized equipment that’s gentle and precise.
Continuous Mixing Systems
Ensures even hydration and consistent gluten development
Delivers steady output, avoiding batch variation
Mimics artisan methods with multi-stage mixing (e.g., double hydration)
Gentle handling avoids overheating and mechanical stress
Advanced Batch Mixing
Modern spiral and double-arm mixers now feature:
Cooling jackets and injection systems to control dough temperature
Non-stick surfaces and optimized bowl shapes to reduce sticking
Smaller, controlled batch sizes for consistent results
Low-Stress Sheeting & Dividing
Designed to protect dough structure:
Dough is gently placed on belts—no harsh drops
Gradual sheeting preserves open crumb and prevents tearing
Guillotine cutters provide clean, stress-free division—ideal for rustic loaves
"Stress-Free" Dividers & Portioners
Use gentle, precise systems like:
Gravity-fed and low-pressure cutting to prevent degassing
Auger and pump-based dividers for accurate, soft handling
Co-extrusion for shaping with minimal force
Non-Stick Surfaces & Materials
Surfaces made of low-friction materials like silicone, PTFE, or UHMW plastics
Automated flour or oil application to reduce sticking without excess additives
👉 Thanks for reading! 💬 Any experiences to share with us?? – We’d love to hear your story!
Sources: https://lnkd.in/dTQV3Y9w
www.swissbake.in
www.bakingbusiness.com
Share this post