Manually portioning and rounding dough is OK if you are a small operation or a home owner. Large bakeries do not have the time or staffing to create thousands of dough balls every hour. Luckily, there are automatic dough dividers that make the job a snap. There are two different types of automatic dough dividers; each has a different method of operation. For the first method, a large piece of undivided dough is placed on a mold that has individual holes. The mold is then placed in the placed in the divider and a top section is clamped down. The machine is then turned on and it essentially shakes and spins the mold around. This motion slices the dough and forces it into the individual holes for perfectly round, evenly sized dough balls.
The second method is even easier. The large ball of undivided dough is simple feed into the machine’s top hopper. The dough is forced through a tube at the end of which is a stopper and rotating blade. The stopper measures the appropriate length of the dough while the blade chops off individual portions. The dough then falls into and rolls through another tube that shapes it. This method would make Rube Goldberg proud.