Dough and Pastry Portioner (Manual)

Pie Dough Portioning is an integral aspect of your pie production and process. 

One can still portion small quantities of up to 500 per day manually; And do so effectively, we can teach you how.

However, for fluid production of larger quantities, a Portioner is essential.

Consider as little as a 10 or 20-gram variance in your portioned weights which is a realistic average, over production volumes of 1000 pies per day is as much as 10 to 20 kilograms. 

Calculated over a month’s production and it’s a staggering 200 to 400 kilograms of pastry profits lost. That is profit that could have been in your pocket. And we haven’t even factored in the lost profits in excessive labour when portioning incorrectly manually. Dough dividers that shake the dough into balls may work in some instances, but are far from ideal for delicate pastries as they heat up the dough and as such negatively affects your baked quality.

If you are portioning manually, without suitable method, it can throttle production and you’ll lose money.

A simple compact Dough Portioning solution that assists in cost control and ensures fluidity in your pie production.

• Compact, easily portable. Stands freely on any table or can be fixed
• Hygienic, rugged all internal stainless steel construction
• No buttons to push, effortless, on-demand accurate portioning
• Works with almost any dough or pastry, including laminated puff pastry
• Portions all non-sticky type dough. (Not suitable for bread dough)
• Internal rollers are easily and quickly changed to suit your portioning weights
• Totally maintenance-free
• Electricity free