See it in action here - https://youtube.com/shorts/N8AJe6DhWvY?feature=share
Pizzeria/bakery dough rounding machine. Drop the dough down the centre of the auger and it will return as a ball a few seconds later. Make a dough ball every 1-2 seconds. De-skill, speed up, increase quality and consistency with your dough rounding process.
Easy to clean, very few moving parts, stainless steel enclosure.
- Dimensions: 39 x 59 x 79h
- Net weight: 47kg
- Dough ball size: 50g to 300g
- Single-phase voltage: 230V
- Power: 0.37kW
- 2 weeks
Different flours absorb water differently. You may have to make adjustments to your dough to achieve a satisfactory dough ball. We’ve found mixing to a cooler final temperature can assist in achieving a nice dough ball when using a biga preferment. Try finishing your dough at 17°C. We've had great success with 70% hydration dough using 100% biga preferment at our pizzeria. We also put a batch of 80% hydration dough through it with great success.