Hi, Is there a way to reduce the excess dough around biscuits dropped from a rotary moulder?
This recipe is close to shortbread, pressed through a Deighton Rotary Moulder 2200. There are the same results are all machine speeds.
acording to your photo.. u have blue plastic band under the machine?
your cookie line is rotary moulder or wire cut cookie system..I think .. It seems wire cut cookie... so u dont need to wetting the belt etc...or rubber roll or presseure roll balancing
u produce your cookie like that:
if it is ... there is dough softness , stickness to wire problems.. u can arrange yur dough water sugar fat balance.. ıf u share your recipe.. ı can advice..
Just comparing the 2 videos:
The insert on yours is flat with the belt and their demo it tends to be a bit out of the rest. Can you adjust and still make that the wire cuts?
It seems by the video that the most 'swarfs' are coming from the roll that has picked up some dough.
The custom shapes seem to be a bit more developed and there the shape is flat with the drum roll.
Hope this helps.