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dough dividing

post #1 of 11
Thread Starter 
I am starting up a mobile waffle business, making Belgian waffles, the mixture is like dough which is put into a waffle iron, but at the moment i don't have a dough divider, because i cant afford one yet.

I was wondering if anyone knows a way of dividing up the dough quickly but not with a machine. i was wondering if there is a metal cutter or something which i can do manualy.


post #2 of 11
Hmmm...care to share your recipe?
I have several waffle recipes, but they are all batter type, you know, like pancakes but a little lighter and more liquid?
OTOH, if it is solid so that it can be kneaded and molded, here is what I do for cookies:
1) take a measured lump of dough
2) roll it out into a cylinder
3) cut into slices, each slice the exact weight you need for one serving

E.G. chocolate chip cookie dough: take 16 oz of dough, roll into a cylinder 12 inches long, and cut into 8 equal slices.
Yes, it will take a few trials to get the exact oz and inches and slices.
Once you get it correct, you will discover that it only takes a few seconds, and that a dough divider is NOT necessary, and is a good training tool to boot?
post #3 of 11
Thread Starter 
Hi Jerry, it's nice to get a reply from a professional :smiles: i will have to experiment with this, your method is great and will save me £££ i have a video to show you, but i can't post it for some reason, if you go to youtube.com and search 'Belgian Waffles in Degraves Lane' you will see a video. thanks
post #4 of 11
im not quite sure i understand your procedure for making waffles, would a portion scoop work for you? hmmm. i will go try to watch that video..

EDIT: ok i just watched the video... it is a yeasted dough that would have to be divided by hand with a bench scraper/dough cutter.
btw, they look delicious, bring your lil waffle cart my way!
post #5 of 11
I agree with making a roll and slicing, I do it all the time, this is a really great recipe that I got on the net.
For a Basic Belgian Waffle recipe we will need:
3 1/4 cups (1 lb. — 500g) all purpose flour
one sachet (7g) instant dried yeast
4 medium eggs
whole milk (you can also add some sparkling mineral water and make them even fluffier)
two sticks (1/2 lb. — 250g) butter
vanilla sugar
some salt

We will put the Belgian waffle recipe into 9 steps so it is easier to follow:

1. Take a cup of milk and heat it until it is lukewarm then mix in your yeast. You can now leave the yeast standing for a while.
2. In the mean time – melt the butter, but stop as soon as it melts, don’t over heat it or even burn it – you will lose the taste. You also need to...
3. ...separate the egg yolks from the egg whites and beat the egg whites until you get snow.
4. Now take a big giant huge bowl and throw in all the flour, vanilla sugar (one sachet) and some salt. Make a hole in the middle of the flour and fill it with melted butter, dissolved yeast and egg yolk.
5. Mix while you are adding milk (and some mineral water if you want). You should mix it really well so there are no lumps. The question you might ask here is how dense should the dough be, how much milk? It should be thick, think pancakes and then make it a bit thicker.
6. OK, now gently mix the beaten egg whites into the dough…and…STOP! Enough mixing :).
7. We are really hungry right now but the hardest part of this recipe comes next – leave the dough to rest and rise at room temperature for a while. How long? Until the volume of the dough doubles or even triples! We told you to take a really big bowl. If you are in a hurry then wait for 30 minutes to one hour, but if you can, make the waffle dough in the evening and leave it overnight.
8. Use the oil to grease the waffle iron (which should be hot hot hot) so your waffles don't stick to it and pour the dough in it. Bake the until they turn golden brown.
9. This step is really easy…. Well, eat them already!
Have fun
post #6 of 11
Thread Starter 
ohh wow thank you Lissa, that's wonderful!! i will try your method (there are 2 types of waffles, brussels, and leige, the brussels are the batter mix, the leige is a dough mix)

haha everyone always get's hungry for waffles when i post on forums lol :lips:
post #7 of 11
If you have the space to roll the dough out into a uniform sheet you could use a revolving cutter, like found in this link:

houpt revolving round cutter one row

"Health nuts are going to feel stupid one day, lying in the hospital dying of nothing"
-Redd Foxx

"Health nuts are going to feel stupid one day, lying in the hospital dying of nothing"
-Redd Foxx
post #8 of 11
Thread Starter 
that's very interesting indeed! I think that device would be worth trying out
post #9 of 11
I used to use them continuously for cutting things like doughnuts, they are very quick to use if you can sheet dough at a decent pace. :)

"Health nuts are going to feel stupid one day, lying in the hospital dying of nothing"
-Redd Foxx

"Health nuts are going to feel stupid one day, lying in the hospital dying of nothing"
-Redd Foxx
post #10 of 11
This link will give you some dividers and at a very reasonable cost
dough divider
post #11 of 11
I am not sure what kind of divider you are looking for exactly but I have an older model Dutchess mounted on a stand. It looks a lot like the BM-36. If you think this would suit you I can send you a picture of it. If you think it might work I can talk to our owner and see if he would sell it. It is sitting in our store room and has never been used by us. I think he got it at an auction years ago with something in mind that never happened. Anyway, if you think it would work let me know and I will see if he would part with it. Good luck!
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