Dough Divider (Kestart)
To divide dough at the weight you want, precisely and repeatably. Behind Royal Kaak’s dough dividers sit more than 175 years of baking experience.
From artisanal production to an industrial line, the measuring technique is chosen to suit the product and the process. The machines are built entirely by Kaak, and every unit is tested with dough before it ships.
- Segment
- Artisanal / Semi-industrial / Industrial
- Capacity
- Max. 15,000 pieces per hour
- Dough weight
- 30 – 2,280 g
- Several measuring technologies in-house for controlling dough
- Low cost of ownership, low oil consumption
- Many functions in the standard configuration
- Easy to clean and maintain
- A high safety standard in use and in cleaning
- Every unit is tested with dough before delivery
Models and options
The same engineering platform, offered with configurations to suit your product and your production needs.
Dough Assist Basic
A single-hopper divider compatible with different dough types and processes. Optimised for small and medium bakeries built on quality and tradition.
- Single-hopper design, consistent and gentle dividing
- Different mechanisms available, chosen to suit the dough
- Dough-friendly operation: structure and texture survive, minimum stress applied
- Hygienic build that meets food-safety standards
- Ergonomic, suited to daily use
Dough Assist Major
A universal semi-industrial divider compatible with a wide range of dough processes. Accurate and dough-friendly, so both efficient and precise.
- Semi-industrial multi-hopper divider
- Two versions: a manual base model or PLC with a touch screen
- Can be fitted with various options to measure your dough accurately
- Works precisely even at dough weights as low as 30 grams
Dough Expert
A range known for its reliability, accurate weighing and flexible use. Built to industrial standards and able to take heavy workloads.
- Tin bread, biscuits, French bread, rye bread
- Panettone, brioche and pizza doughs
- Two versions: manual or PLC with a touch screen
- Different hopper configurations
- Also available with an open C-frame, which makes access and cleaning easier
Dough Master, servo controlled
The divider that sets the market standard in servo-controlled measuring. Knife, main piston and locking mechanism are each controlled independently.
- A gentle measuring process that puts minimum pressure on the dough
- Dough-specific software: long-fermented, high-hydration doughs are handled almost as carefully as by hand
- Accurate measuring even on pre-fermented doughs
- Dough in, dough out: the form survives
- Open C-frame design, wide choice of hopper configurations
Dough Controller
Measures and optimises dough weight precisely. Automatic communication between controller and divider keeps the measuring process at its best.
- Industrial design suited to a bakery environment
- Open design, quick access and quick removal
- Recipe parameters set from a single screen
- Process optimisation with less operator intervention
- Automatic feedback on dough weight, correcting in real time
Crossline, 90 degree turn
A functional extension of the dividing process. It turns measured dough pieces through 90 degrees, aligning the gluten structure the right way for stretching.
- Dough structure is preserved and improved before pre-forming and stretching
- Ideal for long dough pieces such as baguettes
- The pre-former unit gives cylindrical, even pieces
Figures shift with the product, the dough consistency and the layout of the line. Let us look at your line together for exact capacity.