ARTEZEN SYNCRO - Type of Product that Can be Processed; Figure21 - Typical Workable Dough

Automatic Divider-rounder model Syncro
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Use and maintenance manual (translation of the original instructions) - MASA6_en_2 of 23/03/2021
3.7.6 TYPE OF PRODUCT THAT CAN BE PROCESSED
The ingredients of the dough must be those typical for the production of baked goods, therefore:
 100% soft wheat flour or blends with maximum quantities of 50% rye flour. Alternatively, rice flour or
gluten-free flour mixtures with limitations regarding the final consistency. Wholemeal wheat flour with
bran;
 Drinking water, in a quantity such as to guarantee a relatively soft dough (indicatively, for wheat flour,
the percentage of water must be around 56/62% of the weight of the flour);
 Yeast;
 Up to 5% oil, lard, vegetable margarines;
 Sugar, eggs;
 Nuts without husk;
 Raisins, candied fruit;
 Potato starch, small pieces of vegetables.
The dough must be homogeneous, with a smooth surface finish, not proofed: we recommend dividing and
rounding immediately after the end of the kneading phase, before proofing starts. The dough should appear and
have a consistency like the one shown in Figure21 .
Table 5 gives an idea of the ideal consistency of the dough for correct processing.
Figure21 - Typical workable dough
Figure21 - Typical workable dough
Figure21 - Typical workable dough