There is a machine that conjures up perfect pizza bales in seconds. It comes from Italy, of course, and is unrivalled by various competing products from the Far East. Vitella's round moulders are very popular with caterers and bakers.

In this series of pictures, we show how the round moulds work. Vitella offers a number of setting options on the machine for perfect pizza bales. The first step is to find the perfect setting for your own dough. That's why we offer our customers a test facility in our show kitchen. This is where the not quite professional, but informative pictures come from. 

Firstly, our testers weigh the pizza dough they have brought with them and spread it evenly on the 15-plate Vitella. Vitella offers various plates for many different bale sizes. In our case, 15 bales per round moulding process. The plate is pushed into the round moulding machine until the locking mechanism engages. Fold down the inspection window and press the start button. But first we set three values: the contact pressure from above, the contact pressure from below and the duration of the round moulding process. In our picture gallery, you can see how we get closer to the perfect pizza ball by minimising these values and achieving them in the end.

Several factors play a role in the perfect setting: How fresh is the dough? Can it go straight into the machine after kneading? That is the ideal case. If not, how long was the proofing time? How much hydration does the dough have? This is particularly important for the contact pressure. And finally: how many seconds does the round moulding machine need for the bales to be completely closed at the bottom? In our case, round moulding took exactly 15 seconds after several attempts. Our guests were very happy with the vitella and the pizza bales that the machine formed from their dough.