Dividing

The Divitrad divider allows to divide directly the dough into 2*10 pieces, or into 20 square pieces. This divider-former ensures a delicate work of the dough in order to preserve the future honeycomb.

This divider-former combines all the advantages of the divitrad, but in a compact mode. It allows the narrowest bakeries, and those with limited budgets, to have a dough divider that respects the dough.

The D20R is capable of dividing dough into 20 equal pieces. Like other dividers, the design and materials used in the construction of the D20R are designed for easy maintenance.

The Equinoxe is the ally of intensive productions, capable of dividing the dough into 20 equal pieces. Just like the compact divitard, it is approved for lempa quality, taking care to reduce flour spillage.

With the Equinoxe Compact, artisan bakers can count on a compact machine that fits into their small work spaces and maintains the level of sturdiness and performance they are looking for every day.

The Volumetric dough divider is a robust, precise and highly productive machine, capable of dividing from 900 to 2200 pieces/hour, at a fixed or variable rate.

The use of a divider-rounder machine allows the division of the dough into pieces of equal weight and a rounding for the realization of small round buns. 

The BERTRAND PUMA belt rounding machines are designed to round the dough pieces that have just been divided, thus favouring pre-fermentation as well as regular and homogeneous fermentation.

The ALIZÉ range of divider-rounders is ideal for dividing and rounding dough of all types and weights,  without altering the dough growth process. They are available in semi-automatic (Stentor) and automatic (Platinium) versions, with 4 models ranging from 15 to 36 divisions.