Anyone here use a Dough Divider?

[mikegreen123]

Lately, I’ve been struggling to get my dough portions even. No matter how careful I am, some pieces always end up bigger than others, which throws off baking. I’ve been looking into dough dividers, but I’m not sure if they’re actually useful.

A friend recommended the Spinning Grillers dough divider, and the reviews seem good. But before I buy, I wanted to see if anyone here has experience with it—or if there’s another brand you’d suggest. Would love to hear your thoughts!

 

[PunkX 75]

Lately, I’ve been struggling to get my dough portions even. No matter how careful I am, some pieces always end up bigger than others, which throws off baking. I’ve been looking into dough dividers, but I’m not sure if they’re actually useful.

A friend recommended the Spinning Grillers dough divider, and the reviews seem good. But before I buy, I wanted to see if anyone here has experience with it—or if there’s another brand you’d suggest. Would love to hear your thoughts!

@TheNawab

 

[TheNawab]

I am gonna assume this is for a professional setting, and based on that getting a dough divider might be a good idea for consistency. Not sure about different sizes throwing off baking part, how much disparity in size are we talking about here? What is your operation size? Is this process affecting your service (common in live bread preparation operations, urgency introduces errors)?

The simplest solution to getting consistent dough portion sizes starts at the recipe standardization IMO. If your recipe scaling is correct and you know how much product (in case dough portions) the recipe in use produces, you eliminate most of the errors.