Abstract: Dough intended for use in producing bakery products is homogenized and advanced to extrusion nozzles where it is cut into successive pieces that fall onto a moving conveyor. The pieces are of precisely uniform weight because a constant pressure is maintained on the dough as it is forwarded by a metering pump toward the nozzles. Apparatus for achieving such result includes an auger, a developer positioned downstream from the auger, and a transition chamber fed by the developer and located upstream from the metering pump. A pressure-measuring monitor serves to control the rotational speed of the auger, thereby maintaining the dough under constant pressure within the apparatus.

Abstract: Bakery dough continuously emergent from a dough-handling machine is cut into successive pieces of uniform weight by apparatus which involves a nozzle containing a downwardly directed extrusion orifice having a shape that is oblong about a line of elongation. A taut cutting wire aligned in a direction parallel to the line of elongation is caused to move in a reciprocating manner across the orifice in a path that is transverse to the line of elongation.

Abstract: Apparatus for controlling the flow of dough in a machine for advancing bakery dough through a single manifold that feeds parallel conduits includes a stem disposed upon the center axis of each conduit and adjustment means for axially positioning the stem. A moveable abutment plug of streamlined shape is positioned upon the stem adjacent its lowermost extremity. A stationary abutment shoulder is disposed within the conduit above the moveable abutment plug, and is adapted to make close-fitting contact with the upper portion of the moveable abutment plug.

Abstract: Dough intended for use in producing bakery products is homogenized and advanced to extrusion nozzles where it is cut into successive pieces that fall onto a moving conveyor. The pieces are of precisely uniform weight because a constant pressure is maintained on the dough as it is forwarded by a metering pump toward the nozzles. Apparatus for achieving such result includes an auger, a developer positioned downstream from the auger, and a transition chamber fed by the developer and located upstream from the metering pump. A pressure-measuring monitor serves to control the rotational speed of the auger, thereby maintaining the dough under constant pressure within the apparatus.