The primary advantage of controlling the speed of the dough divider according to the dough type or size is that the pressure on the dough is reduced. The more gentle dough handling minimizes the amount of damage done to the dough cell structure and ultimately results in improved product quality.

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Dough leakage is reduced by about 90 per cent, and it is now quick, cheap and simple to sustain this low dough leakage level.

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It's a great event. We're glad to see all the community participation.

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