Hi,\n\nI have recently purchased a dough rounder/divider and can't figure this thing out. The dough comes out of the divider all diff sizes and is torn looking. My bread is 55% hydration for bagels. Please someone walk me through this. It's a dough divider that you drop dough through the top through augers and then out a hole and it gets cut and drops down through a spiral. Vague manual, and I've looked everywhere online. Please help me!