Technology

Industrial and continuous dough handling and shaping can be done by two methods; dough sheeting and dough piece forming.

During 50 years period Hydrovoima has developed its own successful dough sheeting technology, the indirect ring wave technology. Other two dough sheeting technologies are gravitation and satellite gross pin technology.

Hydrovoima's technology enables continuous and industrial dough sheeting process with rye, wheat, barley, oat, spelt and special liquid and sticky dough types.

Hydrovoima dough sheeting technology is extremely gentle to the dough and dough is free of shrinking and stress. 

Dough sheet capacity of up to 600 m2 per hour can be produced with Hydrovoima's continuous dough sheeting lines. There are three dimensions in dough sheet capacity when measuring in kilograms; dough sheet width, dough sheet thickness and dough sheet speed. In kilograms dough sheet capacity can vary from 50 kg up to 7000 kg per hour.

Hydrovoima's dough sheeting lines are automatic and are made for industrial, continuous dough sheeting process including three dough width options, 600, 900 and 1100 mm.

Automatic, continuous dough sheeting method and high production capacity provided by Hydrovoima enable the productivity and profitability increasings at industrial bakeries.