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
Table 5 - Type of workable dough and limitations
Dough that is not smooth and
uniform, to be worked further
and refined with a mixer
Dough that is too dry
externally, due to a resting
phase that was too long in an
environment with hot and dry
air. To be processed again for
a few moments in the mixer
with the addition of very little
water to restore the humidity.
Dough that has proofed
excessively. Dough that is
impossible to process.
Very soft dough, with very high
elasticity, such as for example
the dough used for pastry
products obtained using a
planetary mixer. To be
avoided.
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