Pastry Rounders & Ovens

Yes. The various manufacturers of rotary rack ovens can help. Please list those that have been contacted so far so as not to duplicate effort.

thanks,,,I contacted Piedesign SA and Univex USA for complete line except oven.,,,

Have written to a few Chinese manufacturers as well but not heard from them yet.

Also contacted Farhat Bakery equipment manufacturer in Turkey but they advised their inability to help

You may have more luck looking for a divider/baller, maybe just a baller.

My search industrial pastry dough divider baller had many hits on the equipment type I have seen.

This might not translate well to layered pastry dough... have a look, tell us if this is the right idea.

thanks, a review of the page shows conventional rounders for ordinary doughs only

I couldn't find any machine there which could round laminated pastry cut portions into balls...

However I have sent an inquiry to a Chinese manufacturer of cutting and rounding machines but I am not much hopeful of their positive response.

As you might know, laminated pastry is conventionally sheeted and cut into strips before these strips are rolled like a rope...but this won't work in making our traditional puff pastry which is made by rolling pastry portions into balls before being sheeted again to round flat product.

Yes, I imagined the layered/laminated dough would probably slip apart under the manipulations of a conventional baller.

Your product may be one of those things that simply don't translate well to automated production. Sometimes the old-fashioned way of doing things is the best way.

Perhaps between two counter-rotating random orbit discs?

thanks,,,

Usually gyratory motion is used for rounding dough portions but as laminated pastry dough portions contain fat sandwiched between each of its 16 layers conventional rounders don't work on it and will only squeeze out the fat, burst the laminate/s or just make a mess of it..

Manually the laminated pastry dough portions here are first cut into logs with a knife from the larger ( 24inches by 24 inch pre laminated slab) then smaller portions are cut off by hand and rounded by placing each in the palm of left hand and a finger or two of the right hand underneath the dough portion and twisting it with the finger from below forcing portion edges to turn upwards towards the centre inorder to conceal or seal the laminated edges without bursting them.

While this is being done the portion held in the left hand is also moved with the turn of the left hand or palm. the process is kinda similar to holding a ball in one of your hands and the other atop it ,,,and twisting your hands alternatively towards your chest one after the another until the portion is rounded and sealed at the edges.

One can easy try this at home with a piece of any kinda dough ,,,or perhaps some laminated dough with one or more laminates and twisting it with fingers of one hand while the portion is let to twist in the other palm.

I am not sure if your idea would be workable ...due to typical problems faced by laminated greased puff pastry dough.

this equipment is quite simple ,,with fixed eccentrically fixed walls between which the balls are formed when the base below rotates,,

but this too doesn't work on pastry,,,despite the orbital touch

http://www.alibaba.com/product-detail/High-quality-automatic-commercial-dough-ball_1923304574.html

Perhaps two opposed conical randomly orbiting disks with feedback-loop finite pressure application with a temperature maintained at 98.6 degrees F. ?

Hi friends ,,,you may find this info at wiki useful for getting some idea about the product of which I am seeking the possibility of making,,,on a commercial scale and for which I do not find any 'machine' on the market yet!!

http://en.wikipedia.org/wiki/Bakarkhani

http://farm9.static.flickr.com/8510/8544052089_f732d7d01b_m.jpg

Could someone here let me know the difference between a fixed shelf baking convection oven AND a rotating rack convection baking oven in regard to their baking efficiency and drawbacks?

Thanks

You need a gentle divider not usual rounder or it kill the layers. You can check specs and different commercial options here https://www.allpointsfps.com/ they’ve got lot of bakery equipment listed and you can compare what fits your setup better without guessing.