Scale your bakery production with automatic dough sheeters and dividers

How to Automate Your Bakery: A Guide to Dough Sheeters, Dividers, and Rounders

In the early stages of a bakery business, everything is done by hand. The weighing, the rolling, the shaping—it is a labor of love. However, as your business grows, manual processing becomes a bottleneck. Inconsistent portion sizes, rising labor costs, and physical fatigue can slow down your production line.

To scale effectively, you need to transition from manual labor to automation. The “Holy Trinity” of bakery automation consists of three key machines: Dough Sheeters, Dough Dividers, and Dough Rounders. In this guide, we explain how each machine works and why they are essential for high-volume production.

1. Dough Sheeters: The Secret to Perfect Layers

If you produce laminated doughs, a rolling pin simply cannot compete with a commercial dough sheeter. These machines are designed to roll dough out to a precise, paper-thin thickness without tearing it.

How It Works
The dough is passed back and forth between two adjustable rollers on a conveyor belt. With each pass, the rollers get closer together, gradually reducing the thickness of the dough sheet. This process is gentle and prevents the gluten from becoming too tough.
Best Applications
  • Croissants & Danishes: Creates uniform layers of butter and dough.
  • Puff Pastry: Essential for achieving maximum rise and flake.
  • Pizza & Pie Crusts: Ensures every base has the exact same thickness.

2. Dough Dividers: Precision Portion Control

Weighing dough by hand on a scale is the biggest time-waster in a bakery. A hydraulic dough divider solves this problem instantly.

Why You Need It
  • Speed: Divide a large chunk of dough into 20 or 36 equal pieces in less than 10 seconds.
  • Cost Control: Eliminates “giveaway” dough. If you sell 500g loaves, you don’t want to accidentally bake 550g loaves.
  • Consistency: Ensures every bun or loaf bakes at the same rate.

3. Dough Rounders: Shaping with Speed

Once the dough is divided, it needs to be shaped into a ball to create surface tension. This “skin” is crucial for proper rising. A dough rounder mimics the hand motion of a baker but at a much faster pace.

Combo Machines: Divider-Rounders
For maximum efficiency, many bakeries use a Semi-Automatic or Automatic Divider-Rounder. This machine performs both tasks in one cycle: it cuts the dough into equal weights and then immediately oscillates the plate to round them into perfect spheres. This is the standard equipment for making burger buns, dinner rolls, and brioche.

Manual vs. Automated: The ROI Calculation

Is it worth the investment? Let’s look at the numbers for a typical bakery producing 1,000 buns per day.

Process Manual Labor With Automation Result
Weighing & Dividing ~2 hours ~10 minutes 90% Time Saved
Rounding/Shaping ~2 hours ~10 minutes Reduced Fatigue
Consistency Variable Perfect Better Product

Conclusion: Streamline Your Workflow

Automation is not about replacing bakers; it is about empowering them. By using dough sheeters, dividers, and rounders for the repetitive, heavy lifting, your skilled staff can focus on finishing, decorating, and developing new recipes. This leads to a happier workforce and a more profitable business.

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