Scoring (Cutting) fermented dough
The bread is cut before or after fermentation in order to produce its shape. We cut hydrated or whole dough.
Automatic Scoring (Cutting). System for fermented dough. 16 level rack in 2,5 minutes. Consistent scoring placement and depth. Conforms to dought shape and contour.
Multi-purpose: from bread with low water percentage (45%) to highly hydrated dough (up to 97% water). From loaves weighing 20 grams to 2 kilograms. Score on wood boards and trays. ·16 level rack in about 2,5 minutes. · Adjustable for boards and trays up to 1 mt x 1 mt. (39 inch x 39 inch). · Straight score and bent. · Sensor reads individual bread height. · Consitent scoring placement and depth. · Easy chance-over of blades and supports. · Automatic cleaning system.
Water scoring: With that system you can control the water pressure to adjust for each product by recipe.
The advantages of the water scoring are:
- No consumption blades.
- Less risk of blade breakage.
- We can score smaller pieces.
Cutting regularity. Perimeter cutting (it reads the bar outline and always penetrates down to the same depth). Multi-purpose: from bread with low water percentage (45%) to highly hydrated dough (up to 97% water); from loaves weighing 20 grams to 2 kilograms. Cutting on wood boards and trays.
We design special scoring machine for automatic and continuous lines.