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Working Principle of French Baguette Moulder in Forming Line
Apr. 17, 2025
A baguette moulder is a specialized piece of bakery equipment designed to shape pre‑divided dough into the characteristic long, tapered loaves known as French baguettes.
Industrial Tortilla Factory Equipment Guide - Boost Efficiency
Industrial tortilla factory equipment transforms manual processes into highly efficient, automated workflows that guarantee uniform, high-quality tortillas at scale.
Apr. 08, 2025
Small Dough Divider Rounder: Enhance Efficiency & Consistency in Your Bakery
A small dough divider rounder is an ideal solution for small bakeries and restaurants looking to streamline their dough portioning process.
Mar. 20, 2025
Unlocking Perfect Tortillas: The Role of the Intermediate Proofer
Intermediate proofing is a critical stage in the dough preparation process. After the dough is divided into individual balls, it needs a resting period—typically between 10 to 15 minutes—to relax the gluten.
Mar. 13, 2025
The Ultimate Guide to Dough Resting Machines
A dough resting machine, also known as a dough retarder, is a device that keeps dough at a cool temperature so it can rise. Resting dough allows gluten to relax, which can lead to a lighter, airier final product.
Feb. 18, 2025
Working Principle of the 5 Rows Dough Divider Rounder
the 5 Rows Dough Divider Rounder combines the functions of a dough divider and a rounder. The machine is designed to receive a continuous stream of dough, then accurately partition it into uniform portions and shape each piece into a perfectly rounded form.
Feb. 11, 2025
What is the Difference Between a Dough Divider and a Dough Rounder?
Dough dividers accurately cut the dough into pieces of equal weight and size, while rounders shape them into balls—preparing them perfectly for the next stage of production.
Dec. 30, 2024
What is an Intermediate Proofer in Commercial Bakeries?
The intermediate proofer is designed to give dough a period of rest between its initial mixing and the final shaping stages. The purpose of this stage, often referred to as intermediate proofing, is to allow the dough to relax and recover after being divided.
Dec. 17, 2024
Why Every Modern Bakery Needs an Industrial Dough Divider Machine
Baking is a delicate science, and the way dough is divided can have a significant impact on the final product. Manual dough dividing is not only time-consuming but also prone to human error, which can result in inconsistencies in the size and shape of the dough portions.
Nov. 29, 2024
Learn About the Diversity of Benefits of a Bread Molder
During the baking process, after the dough has been divided, it is allowed to rest. The next step involves shaping the dough to achieve a symmetrical and uniform form. In this stage, the molder is an essential tool, as shaping plays a critical role in the bread-making process.
Nov. 11, 2024
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