Abstract: A method is provided for producing dough for bread or pastry in which no excessive pressure is imparted to the dough. In this method kneaded dough is divided into dough portions, each portion is weighed, and the dough portions are placed to occupy a space proportional to the weight of each portion. By regulating the width and thickness of each portion, a dough strip having uniform dimensions is provided. Then shaped dough pieces are processed through cutting and shaping steps. The possibility of the gluten network being damaged by an excessive pressure is eliminated. Thus puffy and tasty bread or pastry made of such dough, and having an excellent quality, can be provided when the dough is baked.

Abstract: In an apparatus and method for selectively determining the orientation of dough pieces, dough pieces are made to fall from an upper conveyor passing around a curved end portion formed at the downstream end thereof. The falling dough pieces hit a bar positioned underneath the curved end portion and land on a lower conveyor positioned under the bar with the orientation reversed or unchanged depending upon whether the dough piece rides on the forward or the rearward side of the bar.

Abstract: Apparatus for transferring formed articles such as confectionery, bread or the like from a feed conveyor through a displaceable transfer conveyor onto a receiving conveyor, trays or boxes without tumbling, deforming or injuring the formed articles, the transfer conveyor being moved substantially downwardly at a velocity greater than the falling speed by gravity of the articles thereon, and then swung substantially laterally at a velocity sufficient to avoid contacts with the falling articles, and finally returned to its original position, the movement of the transfer conveyor being regulated by two cam devices, one of which is arranged to regulate the vertical movement of the transfer conveyor and the other of which is arranged to regulate the swinging motion of the transfer conveyor.