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Depositors are used to measure the desired amount of batter, dough or filling and deposit it onto a belt, pan or product prior to baking. Depositors are a sanitary method of providing consistency and quality for baked goods.
When dough leaves the divider, it has an irregular shape with sticky surfaces that allow gas to escape. The rounder creates a smooth surface around a ball shape that helps to retain the gasses needed during proofing and baking. The ball shape makes the dough easy to handle and eliminates the need for manual intervention.
Dough sheeters eliminate the need for manual rolling of the dough. Large rollers are used to flatten the dough into sheets of a uniform thickness. This allows the entire sheet to bake evenly at a consistent temperature. In addition to dough, sheeters can be used for icing, fondants and other toppings or ingredients.
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