Abstract: A device for bending an elongated dough product includes a first endless conveyor for conveying the products along a conveyance path. The first conveyor includes a plurality of spaced apart passages. The device further includes a second endless conveyor which includes a plurality of spaced apart mandrels. As the conveyors move, the mandrels are (a) successively fed upwardly into the passages, (b) then moved together with the first conveyor along the conveyance path and (c) then removed from the passages. As the products are conveyed along the conveyance path, they are successively bent around the mandrels.

Abstract: System for forming a laminate consisting of dough and fat, comprising in a single reducing station first and second reducing means which are each suitable for receiving a first and second ingoing layer consisting of dough and fat and for delivering a first and second outgoing layer, less thick than the respective ingoing layers, a laminating station which is suitable for receiving the first outgoing layer, and for partially placing on each other of parts of the first outgoing layer for forming and delivering the second outgoing layer, with a displacement direction opposite to the first outgoing layer, and comprising first to fourth conveyor means, being arranged essentially in one vertical plane and being suitable for conveying the layers thereon.

Abstract: Rolling apparatus comprising two rollers (FIG. 1) or (FIG. 2) disposed horizontally adjacent to each other, one roller of which has a rough surface. Above the gap between these rollers is a stock holder with an open bottom end. Dough placed in the holder falls onto the rollers and is conveyed by the roller through the gap, so that a strip of dough leaves the gap. Disposed below the gap is a third roller which is parallel to the two top rollers. Rotatably mounted on the periphery of the roller are a number of rolls. The strip of dough goes from the gap through a gap between the bottom roller and the top roller (FIG. 1) or (FIG. 2), which is preferably a roller of the same type as the bottom roller, opposite the top roller with rough surface, so that the rolls make the strip of dough thinner, while retaining its structure.

Abstract: An apparatus for producing a homogeneous flexible layer of material such as butter or margarine, comprising an input portion for guiding blocks of said material into a central portion, in which two rotors 11, 12 are arranged in a horizontal plane, a central region 33 between said rotors 11, 12 lying beneath said input portion and are driven in opposite directions, each rotor being provided with a number of axial blades 22, 23 radially displaceable in slots and guided by guiding means at the ends thereof.

Abstract: A method and a device to form a layer of certain thickness of an emulsion-like substance, for example, butter or margarine from a feedstock of any shape, wherein an amount of substance is repeatedly scraped from the feedstock and subsequently a portion of the desired thickness is separated from the scraped-off amount, the resultant portions being then joined one behind the other to form the desired layer, whereby owing to the scraping treatment of the emulsion-like substance the structure thereof is broken up and further treatment of the substance is facilitated even at lower temperatures without a change of the desired properties of the substance.