Abstract: Apparatus for shaping dough into round loaves including two continuous belts forming a v-shaped trough between them, one of the bands being oscillated in a direction normal to the molding surface.

Abstract: A convertible dough makeup line for the selective production of flat bread, loaf bread, or round bread in several simultaneously moving rows of dough pieces, the line having consecutive first and second dough piece molding lines with an upwardly pivotable conveyor unit arranged therebetween and a conveyor for the loading of loaves or round dough pieces arranged underneath the pivotable conveyor unit, the second dough piece molding line, used for the molding of flat dough pieces, consisting of a longitudinal line and a transverse line, each with rolling stations, including a right-angle transfer device between the two lines.

Abstract: A dough makeup line for the selective mechanized production of different kinds of bread such as long bread and flat bread, the makeup line including a dough divider, a dough piece rounder, a proofer, and, as part of the proofer, a switchable dough piece delivery device cooperating with two parallel longitudinal dough molding lines equipped with molding stations for different bread shapes, the longitudinal dough molding lines leading to a transverse dough molding line, from where the molded dough pieces are transferred onto baking palettes. Special transfer conveyors are employed in connection with the makeup of thin, large dough pieces.

Abstract: The disclosure relates to a dough processing machine that is capable of continuously feeding pieces of dough on a traveling surface first to a roll for the flattening operation where the pieces of dough are caused to assume the proper length and width for the desired product to be created therefrom. As the flattened dough is emitted from the rolling operation, the leading edge thereof is caused to be raised from the traveling surface and directed rearwardly while the remainder of the dough progresses through the rolling operation and is advanced to another member which rolls the length of dough upon itself to complete the formation of the finished product.