Smarter Tools for Better Baking: Dividers

February 24 / 4:00-5:00 pm ET

Hand-dividing dough can be hard on both the baker and the consistency of the final product. As your bakery grows, a dough divider can lighten the load—boosting efficiency while maintaining quality and craftsmanship.  

In this class, we’ll explore the divider options most relevant to small- and medium-sized bakeries, with a focus on hydraulic dividers and divider-rounders. We’ll also touch on larger systems like volumetric dividers and stress-free dividers, and multi-row machines, so you’ll understand the full landscape.  

Alongside features and functionality, we’ll look at how these units fit into your daily workflow and long-term plans, including:   

• Choosing the right divider for your space, doughs, and production needs  

• How dividers handle different dough styles, including higher-hydration doughs  

• How these tools can save labor, improve consistency, and help your bakery scale without compromising quality  

Patricia Juncal Luques of  Erika Baking Equipment will share her expertise and real-world insights to help you pick the equipment that can help you bake smarter, not harder, allowing you more time to focus on your craft. 

Speaker: 

Patricia Juncal Luques is an experienced Pastry Chef and Sales Consultant at Erika Baking Equipment for over 6 years, and a graduate of the French Culinary Institute. 

She has experience both as a baker on the production floor and in operational management. This includes working at Keith McNally’s Pulino's Bar and Pizzeria, Crystal Springs Resort, Carlo's Bakery, and The Fresh Market. 

She now leverages her experience and insight to help fellow bakers streamline their production with meaningful equipment solutions. One of her biggest passions is helping clients solve non-conventional production issues with unique adaptations of equipment solutions.