Wet dough tears on equipment that was set up for 58% absorption. The fixes are mostly geometry and speed, not new machines.
High-hydration dough does not need an entirely new makeup line as often as vendors suggest. It needs gentler geometry, slower transitions and more relaxation time.
Start with the divider. Oil-free volumetric heads handle wet dough better than piston dividers that were tuned for stiffer formulas. Then look at rounding — track profile matters more than rounder brand.
Where new equipment genuinely earns its place is intermediate proofing: buying the dough four extra minutes of relaxation fixes tearing that no amount of speed adjustment will.
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