Contrary to ordinary pressure dividers, Calybra’s vacuum based system is very suitable for gluten-free products. The dividing system draws a larger portion of the dough from the hopper, up to three times the required volume. Since gluten-free dough is not elastic, this is the better way to stretch it without tearing.
Gluten-free dough tends to be sticky and it is mixed without adding fat. Calybra’s stainless steel dividing head isn’t affected by this at all. Most dividers use cast iron dividing chambers with some form of final treatment and an oiling system that does not resist the wear related to the specific characteristics of gluten-free products.
Since no form of lubrication is required, no contamination whatsoever can take place during the dividing process. Your advantage: Optimal dividing results for gluten-free dough. Small or large portions.
You can watch a movie of gluten free dividing at our Youtube channel.