The Art of Gluten-Free Dividing and Rounding

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.