Gentle, consistent dividing

Unlike traditional pressure dividers, Calybra's vacuum-based system is especially well suited for gluten-free products. It draws an extra-large portion of dough from the hopper before final portioning. Because gluten-free dough lacks elasticity, this approach helps stretch and portion the dough without tearing.

Gluten-free dough also tends to be sticky and is often mixed without added fat. Calybra's stainless-steel dividing head is designed to handle these characteristics reliably. For smaller, sticky dough pieces, the specially developed Small Pieces System supports accurate portioning—even below 250 g.

By contrast, many dividers use cast-iron dividing chambers with surface treatments and oiling systems that can be more sensitive to wear under gluten-free conditions.

Because Calybra operates without divider oil, there's no risk of oil-related product contact. Your advantage: reliable dividing results for gluten-free dough—small or large portions, at higher capacities, and over long production lifetimes.

Automated rounding, from portion to shape

Gluten-free rounding is often done by hand, since the lack of elasticity can be difficult for conventional rounders to handle. To automate this important step—often a bottleneck in gluten-free handling—Artezen developed the Hydra P.

A horizontal belt transports dough portions beneath a specially shaped channel. Through a carefully designed combination of contact materials and controlled movement, the pieces are gently rolled to achieve a consistent shape.

Hydra P can be configured with the optimal system length (available in 3 m or 4 m) to extend the weight range and increase production capacity.

Hydra P helps you scale up gluten-free production—improving consistency and increasing efficiency.

Artezen dividers, roll plants, and weight checkers can be equipped with connectivity. With the Artezen Connect application, connected machines can share data with other Artezen equipment and interface with bakery production planning systems—supporting Industry 4.0 initiatives.

Central recipe and schedule management

Using the desktop application, recipes and daily production schedules can be created and managed from a single place—helping standardise setup across shifts and lines.

Remote support and service readiness

Through a private network connection between Artezen and the customer, authorised remote access enables long-distance diagnostics, preventive maintenance support, and assistance for local technicians.

Live production visibility

Artezen Connect provides live status information such as performance, active recipe, and set speed. This enables real-time supervision and quicker, better-informed decisions on the shop floor.

Maintenance, cleaning, and continuous improvement

You can review the service status of connected equipment and track recorded cleaning activities. Historical data on production, efficiency, incidents, and maintenance supports process improvement and more consistent product quality.

Documentation in one place

User manuals and other relevant documents are kept up to date and accessible within the application.

Open integration options (API / OPC)

Artezen equipment can also be integrated with other brands of machines, or connected to ERP systems, via API or OPC data formats.
Note: integration requires additional third-party software or development support.

Why gentle handling matters for long-rest and high-hydration doughs

Doughs that require long resting times or have high hydration levels should be handled as gently and predictably as when done by hand. This is especially true for panettone dough—used for both panettone and colomba (the difference is in the moulding)—and for highly hydrated doughs such as pinsa romana, often described as an ancient Roman recipe for pizza. Thanks to long fermentation and high hydration, pinsa requires careful dividing and rounding to preserve its structure and achieve consistent results.

Adapting dividing cycles to different doughs and production rhythms

With the Calybra volumetric divider, the dividing cycle can be adapted for different dough characteristics and production rhythms. The operator can select settings suited to softer or firmer doughs and to lower- or higher-speed production, while the machine’s internal control logic manages the underlying cycle behaviour. This helps preserve the dough’s internal structure while delivering consistent weights and repeatable results—across different products and day-to-day production. Most mechanically operated dividers can only vary the final output speed, while the dividing cycle itself remains essentially the same for hard or soft doughs. That “one-cycle-fits-all” approach is not ideal for delicate, well-developed doughs. In addition, during a shift, flour and oil residues can accumulate, increasing soiling and making cleaning more demanding.

Oil-free dividing and the impact on daily cleaning

An oil-free divider keeps the process dry and closer to the natural ingredients of the dough. In daily operation this means residues can typically be removed more easily—by vacuum cleaning, brushing off, and routine wipe-down—supporting faster, more straightforward end-of-run cleaning.

Rethinking rounding for modern fermented doughs

For rounding, we revisited a proven shaping method that was widely used in the past: channel roller rounding. It gradually lost ground as doughs became firmer and more compact technologies—such as conical rounders—became the standard choice, also because they take up less space. Today, however, highly fermented and high-hydration doughs like panettone and pinsa require a different approach than rounders designed for traditional bread and pizza doughs.

Channel roller rounding: controlled rolling instead of compression

Introduced in 2025, the Hydra P channel roller/rounder revives this principle in a modern machine designed for today’s productivity and hygiene requirements. It uses a long belt with specially designed channels that guide the dough into a round shape through controlled rolling rather than compression. This helps form uniform pieces while keeping the dough’s internal structure intact—an essential requirement for panettone, colomba and pinsa, where unnecessary pressure should be avoided. The hygienic design supports high-throughput operation, with production speeds up to 2,600 pieces per hour.
An optional long moulder assures that the rounded piece is gently long moulded, for example for the production of colomba.

Scaling up while preserving dough structure

With Calybra in combination with Hydra P, you can scale up production of delicate doughs and achieve consistent results while keeping the special structure of the dough intact.

Proven in Production for Over Two Decades, Now Refined Further

For more than two decades, our Calybra divider has proven Artezen’s oil-free dividing principle in bakeries worldwide—delivering consistent results across a wide range of products: wheat and mixed breads, high-rye doughs, enriched doughs, pastry, pizza applications, and gluten-free processes.

How it works

Calybra combines vacuum-assisted pre-filling of the main cylinder with precise volumetric portioning to support consistent scaling. Settings can be adjusted to suit different dough characteristics—helping preserve structure in softer doughs while providing the control needed for stronger doughs.

Why oil is a problem in traditional dividers

Many dividers use oiling systems to lubricate moving parts and help prevent corrosion. Over time, this can create recurring consumable costs, add cleaning effort, and increase the risk of unwanted oil contact with product. As machines wear, accuracy can drift and parts may require refurbishment.

How oil-free dividing is possible

Calybra enables oil-free operation through a combination of high-grade stainless steel and engineered polymers in key areas—eliminating the need for divider oil while supporting hygienic operation. Product-contact components are designed for long-term durability and consistent performance.

Refined into today’s versatile platform

Over the last decade, Calybra has been systematically enhanced based on real bakery feedback. These upgrades are bundled into the Calybra True Weight System—a mature, versatile platform built to handle a broad range of dough types and production demands with stable performance, repeatable weight consistency, and reduced daily maintenance.

Your advantages

No divider oil: Lower consumable costs and a cleaner production environment

Consistent scaling: Reliable results across a broad range of dough types

Lower maintenance: Easier cleaning and fewer oil-related tasks and wear

Proven longevity: Refined through decades of real-world production use