You should contact the manufacturer's customer service rep. Manufactures of commercial, and specialty equipment offer assistance in troubleshooting problems with operating the equipment.
Bagels dough is not normally balled. The dough is formed into a cylindrical shape. Strips cut and the ends pinched to form a doughnut shape. Commercial bagel machines don't ball the dough.
Dough ballers are normally used in commercial pizza production and bread rolls.
Bagels are very unusual in that it is a very dry dough. The hydration level of 50% and 57% is much lower than all other doughs besides pretzels. By contrast pizza dough and bread rolls can be as high as 70% hydration. The average bread dough has an average hydration of about 60%. It maybe you're using the wrong machine for the type of dough/application.
The manufacture of the machine should be able to tell you the dough requires, appropriate applications, and what adjustments to make to the dough and machine to make it work for you.
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Hi
i have been running a small cottage industry business making sourdough bagels. Getting ready to open a retail shop when combining my expected business to the wholesale business I have lined up the labor time (it is primarily me with some help but I can't spend the entire day making bagels) is not going to work well. These are all hand formed bagels and to date I mix small batches, stretch and fold about 3 hours, weigh portions appropriately, roll them by hand in a ball, rest, then poke a hole in the middle, retard for the night, boil, bake.
my questions
I will have a heavy duty spiral mixer with breaking bar ' I'll have to test but wondering if I can build the gluten well with that eliminating / drastically reducing the stretch and fold time
Want more information on Dough Divider Rounder? Feel free to contact us.
' do not have but wondering about a divider rounder to proportion and round the dough balls, important to have a tight skinned and fully closed ball here'some of the videos look okay but no one ever shows the bottom ( is it closed), many of the videos the dough looks like hockey pucks not rounded balls but I assume that has something to do with the settings / size. This is a sizable investment to 'try' so welcoming your thoughts about this
these are sourdough bagels about 52-54% hydration
also wondering if the divider-rounder works would it work better with cold dough'perhaps I could bulk retard the dough the divide / round early in the morning giving them a couple of hours to then proof before boil
appreciate your any thoughts
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