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I have the opportunity to purchase a dough divider for what appears to be a great price. It is a manual one similiar to the Duchess that Mark has used in several of his videos.

One of my main concerns is portion size and how is that determined.  Basically this thing came out of a Panchero's Mexican Resturaunt.  They are a fast food burrito place.  Is the size of the roll going to be determined on the amount of dough placed in the pan?  Or is it more along the lines of different models for different needs.  One model will only do tortilla's while another model does only rolls, while yet another does only buns.

I would really like to use it to make dinner rolls and perhaps buns if possible any thoughts???

I'm having tons of trouble with my new DLX and am looking for some help. Problems

1. Does not seeem to agitate top to bottom very well.

2. Does not seem to produce a smooth dough regardless of how much mixing

3. Inadequate gluten development. Everything seems soupy, regardless of how much I mix. things are sticking in bannetons, spreading more than rising, etc. I put an extra 20% flour in my baguettes and they still seem wet.

What I have been doing

1. Using known good recipes that used to work.

2. Weighing all ingredients

3. Trying various mixer techniques including mix by hand first, 20 minute autolyze, dough hook, roller.

4. Varied sizes of batches

This is driving me nuts. I like the capacity of the mixer, but so far, nothing else. My kitchen aid was producing much better results, but for the fact that it has, in practice, about 1/5 the capacity.