The prinspel of how to incres and decres of dogh weigt
In Rotary moulding unit the blade between forcing roller and moulder plays a major role in controlling the weight. Here the principle is if you fill any dough in a small cup and excess dough if you wipe with hand, it will weigh some weight, if you use scale to wipe it will give different weight, if you use your hand pressure both cases the weight still varies. Same is applied in moulding unit. If you keep the blade at lower position the when moulder running it will wipe more so weight will be less. If you increase the blade height towards center of the moulder it will increase the weight. Same thing the spring pressure to be kept properly in the knife so that weight keep always with in the set range when you give pressure through forcing roller.
Next your can control the weight through rubber roller also. but here is it minimum only as it will give other problems.
If you have any more doubt please revert
How to INCREASE WEIGHT.
BEST CONTROL; ROLL GAP – Close the gap between the
moulder and the forcing roller.
MOULDER SCRAPER. – Raise the moulder scraper – up to the
highest point with clean scraping. This
gives the maximum density of dough in the moulds.
RUBBER ROLL PRESSURE. – Reduce the pressure. The
dough “tail” on the web will be visibly smaller.
MOULDER WEB TENSION.– Slacken the tension to reduce the “tail” on the
moulding web. (too much tension causes a
drag on the transfer knife and can slow down the web .)
DOUGH CONDITION – Make the dough stiffer, by either allowing it to stand longer or reduce the water content in the recipe.
FORCING ROLL SPEED. - If independent speed control has been fitted then increasing the forcing roll speed increases the pressure on the dough and therefore the dough density and weight.
To DECREASE WEIGHT:
Apply the opposite of the above measures.
Also the knife is important about the weight.... Increase knife also increase weight....!!!!
The principle of weight variation in rotary moulder is to vary the material content or the density of dough piece.
The material content can be controlled by shifting the knife position up and down.
The density can be controlled by increasing or decreasing the forcing roller gap with the moulding roller.
By these two adjustment up to 7 % can be changed.
Other factors are negligible.
In every rotary moulder the first issues for increase or decrease the weight of the biscuit is, to work with the knife, after you can adjust with forced roller.
But remember if with this 2 issues you don't get the target or if you are in low or hight limit of the weight, you don't have range to play and need to modify the mould.
Mr.John Blair explained every thing in weight control. If you ask for principle
1. By reducing the gap between forcing roller and moulder your increasing the dough density per cup as forced filling will happen.
2. If you keep the knife at high position then less scraping happen so the weight will increase apart for other setting mentioned.
3. If you do reverse the all opposite action will take place and reduce the weight.