Machinability
A dough's ability to pass through equipment (divider, moulder, sheeter) without sticking or tearing.
On an industrial line, dough that sticks to the belts or tears during sheeting cuts yield and increases breakage. Machinability depends on the P/L balance, hydration, temperature and formulation. Improvers and adapted enzymes smooth the dough's behaviour so it stays consistent from one end of the line to the other.
Have your flour analysed
Our laboratory measures the W, the P/L and the Falling Number of your flour and proposes a correction, with comparative trial baking.