Releasing from the rotary moulder

Dough pieces are not releasing from the rotary moulder

When dough pieces stick to the rotary moulder, several factors might be responsible. These include the dough’s moisture content, poor lubrication, or issues with the moulding drum.

If it is a new recipe it could very well be that your lab recipe demanded a higher amount of moisture, while scaling up requires a dryer dough due to different pressure, dough temperature amongst others. Likely the hydratation required is therefore less, as excess moisture can create stickier doughs. Also older models don’t have a non-stick coating or interest in the moulding roller, to heating elements or lubrication of the rollers might play a role on these older machines that have an impact on your dough formulation: higher temperatures can lead to more sticking (depending a lot on your formulation and ingredients choices); although with some you need to heat as they otherwise crumble out of the machine.. so finding the balance is key here.

When using emulsifiers and oils sometimes the thought is that more is better (for taste, release, or other consideration), but in some cases more can also lead to contrairy result: more oil/ emulsifier leads to even lesser ‘surface tension’ and therefore more stickiness.

Another part can be as well the machinesettings, where not enough or too much pressure from the pressure roller or release band impair a proper release. Sometimes this happens not only with a new product or moulding roller, but as well after a long break of operating the machine.

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