Abstract: A rounder bar for shaping pieces of baking dough advancing upon a conveyor belt has an elongated configuration having top and rear surfaces and an arcuate dough-contacting surface of convex contour with respect to the top and rear surfaces. The dough-contacting surface is provided with a non-occluding texture which minimizes adherence of the dough.

Abstract: Sequential pieces of bakery dough are floured using a moving belt positioned beneath an elongated flour dispensing mechanism. The belt runs through a stationary guide that transiently forms the belt into a tubular enclosure which embraces the dough pieces, thereby producing a more complete flour coating on the pieces.

Abstract: An apparatus for cutting a continuous dough extrudate into pieces of uniform weight and accurately positioning the pieces on a moving belt includes a knife blade having a flat upper surface bounded in part by two opposed cutting edges, and a bottom surface having a double taper formed by flat facets downwardly angled from the cutting edges and meeting in an apex. An elongated dough positioning guide is downwardly directed from the bottom surface. The knife blade is caused to undergo reciprocating motion at a frequency dependent upon the velocity of the extrudate and the speed of the moving belt.