Abstract: Method and device for relaxing a sheet of dough, comprising a first conveyor belt, a second conveyor belt, a supporting device disposed between the first and second conveyor belts and a vibration generator interacting with the supporting device, in which the first conveyor belt conveys the sheet of dough at a first speed of conveyance on the supporting device, the vibration generator by way of the supporting device exerts a mechanical vibration with an essentially constant frequency on the sheet of dough, and the second conveyor belt discharges the sheet of dough at a second speed of conveyance which is essentially the same as the first speed of conveyance of the supporting device.

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.