my plan was to flatten my dough to the thickness i need the i use a round cutting mold to cut out pita shape from it,( this is not how usually pita is made but i really wanted to do this way and basically its working fine and faster our production line.)
the problem was that i notice that when i flatten the dough using the reversible table dough sheeter once the dough get thin and long it starts to rip in the middle, so i tried to use smaller amount of dough so it will not get too long and rip less and when i finally got to the thickness i need i noticed that the dough i very starched and thinner on the leading side and thicker on the rare side. this created a new problem because the pita that i cat from the front of the dough is thinner and less weight from the one that i will cat from the same roll of dough from its rare/back side. after i was trying to understand why this is happening i discover that it is happening because the tables belts are moving in different speeds. when the sheeter is rolling to the right side the right table belt is moving faster the the left/rare table belt and when the sheeter is rolling to the left so the left table belt is moving faster and the right belt is slower.
i called my sheeter supplier and he confirmed to me that this is how it meant to be and its not a technical issue.
dose anyone know why this is working like this? and if so how dose everyone can get an even flat long dough with this function?
how come this function doesn't rips your dough in the middle?
also i don't understand even if doesn't rip the dough in the middle the other problem is that let say you were moving your dough at the last run from left table to the right table so the front of the dough will spend more time on the right table then the rare of the dough so the front of the dough will get mach more starched and by that thinner the the rare dough,don't we need this machines to give us an even long and unstarched dough??
if anyone know what can help me or were i was going wrong (and again i am very new to working with a reversible dough sheeter) please give me your advice. thanks a lot :-)