Dough Preparation

Make sure the dough reaches a temperature of 26°C. Total kneading time: 4 minutes slow + 4 minutes fast, then fold in the raisins.

Processing with the Kalmeijer KKL Dough Divider & Rounder

Set the portion weight using the adjustment knob and handle — the range is from 20 to 120 grams. For quark buns, set the weight to 55 grams.

• The first four dough pieces of the first cycle are returned via the hole in the right-hand lid.
• The next four pieces are checked for accurate weight.
• Thanks to the unique measuring system of the KKM, the second cycle already delivers consistent weights through to the final cycle — where even the last bits of dough are drawn from the divider.

The dough in the hopper does not need to be pressed down — the system pulls in the dough efficiently until the last piece.

Rounding Process

After portioning, the dough pieces are transferred to the rounding belt, where they are shaped in two steps:

1. The rounding belt and the cups rotate simultaneously to create structure and tension.
2. The belt stops and the cups rotate to finish shaping a smooth, round dough ball. Both settings can be fine-tuned using a timer. Cup height is adjustable depending on dough weight — the heavier the piece, the higher the cup should be.

For best results, we recommend setting the cup height not too tight, and allowing for a slightly longer rounding time.

Enjoy your baking!