Optimization of the high-water-content Dough Slicing Process
Advantages of Ultrasonic Cutting Technology in High Moisture Bread Production
High moisture breads, with their soft and moist internal structure and full baking cracks, have become one of the mainstream categories in the baking market. However, the high moisture dough is soft and sticky, and after shaping, the surface cutting is a key production process that directly determines the appearance and baking expansion effect of the finished product. The traditional mechanical cutting method is prone to problems such as sticking of the cutting tool, excessive pulling of the dough, collapse of the lines, and compression of the tissue structure, making it difficult to meet the requirements of large-scale production. The ultrasonic cutting technology can perfectly solve the cutting problems of high moisture breads and has become the core process choice for high-quality bread production.
The traditional cutting method relies on the physical squeezing and cutting of the dough surface by the cutting tool. The high moisture dough has low toughness and high stickiness, and during cutting, it is easily stuck and pulled by the cutting tool, resulting in inconsistent cutting depths, rough edges, and damage to the internal loose air cell structure. At the same time, traditional cutting requires a certain pressure, which easily causes local collapse of the dough, and after baking, it cannot form a natural and full crack, resulting in a significant reduction in the qualified rate of the finished product and failing to meet the appearance and quality requirements of standardized production.
The ultrasonic cutting technology breaks the traditional physical cutting logic and relies on the core principle of high-frequency micro-vibration cutting. The equipment can convert electrical energy into 20-40kHz high-frequency mechanical micro-vibrations, driving the food-grade cutter head to vibrate at a high micrometer level. During cutting, the contact surface between the cutter head and the dough forms an almost frictionless isolation layer, eliminating the need for strong pressing or sawing pulling, and completing the separation of the dough surface in an instant through high-frequency vibration. This pressure-free cutting mode fundamentally avoids problems such as sticking of the dough, deformation, shedding of residue, and damage to the tissue structure of the high moisture dough.
In the mass production application of high moisture breads, this technology has significant advantages. Firstly, the cutting accuracy is high, allowing for precise control of the depth, angle, and length of the cutting, with smooth and uniform lines, natural cracks after baking, and extremely strong product consistency. Secondly, there is no compression damage throughout the process, completely preserving the original loose air cell structure of the dough, ensuring the core soft and moist taste of the bread. Thirdly, the operation stability is strong, suitable for continuous production lines, without material sticking or residue, reducing the frequency of machine downtime and cleaning, and effectively improving production efficiency.
In conclusion, the ultrasonic cutting technology precisely matches the material characteristics and production requirements of high moisture breads, solves the core problems of traditional processes, and takes into account the quality, appearance standardization, and production efficiency of the finished product. It is a high-quality process solution for the refined and large-scale production of high moisture soft breads.
About Cheersonic
Cheersonic manufactures the leading portioning equipment for bakeries producing fresh and frozen desserts. Since 1998 bakers have used Cheersonic machines to cut, slice and portion cheesecake, pie, layer cake, loaves, butter, cheese, pizza, sandwichs, and more. Cheersonic offers ultrasonic cutting solutions that support start-up bakeries and high production commercial facilities alike. Small standalone machines can be used in manual baking facilities and large inline robotic solutions aid in high speed production.
Cheersonic offers many ultrasonic slicing models, both inline and offline applications, with production speeds of 80 to 1,500 cakes or pies per hour.
Cheersonic’ latest offline introductions include ultrasonic cutting with or without divider inserts between each slice. This improves the quality of the cut and makes for a much better product presentation for the customer. In addition, robotic arm improves the speed, efficiency, and accuracy of the cutting process, producing professional looking products every time.
