Abstract: A device and a method for forming bar-shaped croissant dough in a U-shape, for then quickly and precisely arranging both legs of the U-shape to have the same length, and for producing croissants in a required shape are provided. A device for circularizing croissant dough 100 comprises a first guide for reducing a width 114 that moves a first end 5a of the U-shaped croissant dough 5 toward a center of the U-shape, a plate 118 that is inserted under a second end 5b of the U-shaped croissant dough 5 and lifts the second end 5b, a second guide for reducing the width 116 that moves the second end 5b that is lifted toward the center of the U-shape, and a pusher 130 that vertically presses the first end 5a and the second end 5b that are moved to the center of the U-shape so as to stick one to the other.

Abstract: A device and a method for forming bar-shaped croissant dough in a U-shape, for then quickly and precisely arranging both legs of the U-shape to have the same length, and for producing croissants in a required shape are provided. A device for circularizing croissant dough 100 comprises a first guide for reducing a width 114 that moves a first end 5a of the U-shaped croissant dough 5 toward a center of the U-shape, a plate 118 that is inserted under a second end 5b of the U-shaped croissant dough 5 and lifts the second end 5b, a second guide for reducing the width 116 that moves the second end 5b that is lifted toward the center of the U-shape, and a pusher 130 that vertically presses the first end 5a and the second end 5b that are moved to the center of the U-shape so as to stick one to the other.

Abstract: An apparatus for spacing and aligning triangular-like shaped pieces of food dough in one direction, which pieces are arranged so that they form a plurality of columns, wherein the directions of the pieces of the adjacent columns are alternately opposite each other, by rotating the pieces clockwise and counterclockwise at 90 degrees. The apparatus continues to alternately rotate the pieces 9 clockwise and counterclockwise at 90 degrees, which pieces 9 are cut and separated from a sheet 7 of food dough and are carried sequentially downstream from upstream by conveyors 3, 5, comprising pin-holding members 67 fixed to rotating rods 63, which rods 63 can move vertically and rotate clockwise and counterclockwise at 90 degrees, wherein the pieces 9 can be aligned so that one of the apexes of the triangular-like-shaped pieces 9 is oriented toward the upstream side of the direction for carrying the pieces 9.

Abstract: Disclosed are a method and an apparatus for aligning pieces of food dough that are conveyed downstream by a conveyor so that when aligning members contact the pieces, the deformation of the pieces and the adhesion between the aligning members and the pieces can be reduced.

Abstract: Disclosed are a method and an apparatus for aligning pieces of food dough that are conveyed downstream by a conveyor so that when aligning members contact the pieces, the deformation of the pieces and the adhesion between the aligning members and the pieces can be reduced.

Abstract: A method for manufacturing a loaf of bread of this invention is comprised of a forming step to form a sheet from a block of bread dough that is kneaded from the raw materials for bread, a further forming step to form a bar-like dough by rolling or folding the sheet, a cutting step to cut the bar-like dough, and a placing step to place the bar-like pieces of dough that were cut at the cutting step into a baking mold so that at least one cutting plane faces upward. If there are air bubbles between layers of the bar-like pieces of dough, the air bubbles can escape from a cutting surface of the bar-like pieces of dough when they rise and expand at the fermenting and baking steps.

Abstract: A method and apparatus for beating and rolling a fermented dough belt between rolling members to release surplus fermentation gases in the dough belt has a first rolling member having a plurality of rolling rollers. Each rolling roller of the plurality moves sequentially upstream from downstream and beats and rolls the dough belt. A second large diameter conveying rolling member conveys and moves the dough belt between the first and the second rolling members.

Abstract: An apparatus for spacing and aligning triangular-like shaped pieces of food dough in one direction, which pieces are arranged so that they form a plurality of columns, wherein the directions of the pieces of the adjacent columns are alternately opposite each other, by rotating the pieces clockwise and counterclockwise at 90 degrees. The apparatus continues to alternately rotate the pieces 9 clockwise and counterclockwise at 90 degrees, which pieces 9 are cut and separated from a sheet 7 of food dough and are carried sequentially downstream from upstream by conveyors 3, 5, comprising pin-holding members 67 fixed to rotating rods 63, which rods 63 can move vertically and rotate clockwise and counterclockwise at 90 degrees, wherein the pieces 9 can be aligned so that one of the apexes of the triangular-like-shaped pieces 9 is oriented toward the upstream side of the direction for carrying the pieces 9.

Abstract: A method according to this invention is comprised of a forming step to form a sheet from a block of bread dough that is kneaded from the raw materials for bread, a further forming step to form a bar-like dough by rolling or folding the sheet a cutting step to cut the bar-like dough, and a placing step to place the bar-like pieces of dough that were cut at the cutting step into a baking mold so that at least one cutting plane faces upward. If there are air bubbles between layers of the bar-like pieces of dough, the air bubbles can escape from a cutting surface of the bar-like pieces of dough when they rise and expand at the fermenting and baking steps.

Abstract: An apparatus for stretching and rolling a mass of a strip of food dough to form a dough sheet is disclosed. A first conveyor (15) continuously conveys a mass of a strip of dough (9) along a traveling direction that is parallel to the mass of the strip of the dough (9). The incoming mass of the strip of dough (9) passes between and through a primary roller (11) and a secondary roller (13), which is opposed to and spaced apart from the primary roller (11) such that the incoming mass of the strip of dough is stretched and rolled into the form of a dough sheet.

Abstract: A method for manufacturing a loaf of bread of this invention is comprised of a forming step to form a sheet from a block of bread dough that is kneaded from the raw materials for bread, a further forming step to form a bar-like dough by rolling or folding the sheet, a cutting step to cut the bar-like dough, and a placing step to place the bar-like pieces of dough that were cut at the cutting step into a baking mold so that at least one cutting plane faces upward. If there are air bubbles between layers of the bar-like pieces of dough, the air bubbles can escape from a cutting surface of the bar-like pieces of dough when they rise and expand at the fermenting and baking steps.

Abstract: A method according to this invention is comprised of a forming step to form a sheet from a block of bread dough that is kneaded from the raw materials for bread, a further forming step to form a bar-like dough by rolling or folding the sheet a cutting step to cut the bar-like dough, and a placing step to place the bar-like pieces of dough that were cut at the cutting step into a baking mold so that at least one cutting plane faces upward. If there are air bubbles between layers of the bar-like pieces of dough, the air bubbles can escape from a cutting surface of the bar-like pieces of dough when they rise and expand at the fermenting and baking steps.

Abstract: A method according to this invention is comprised of a forming step to form a sheet from a block of bread dough that is kneaded from the raw materials for bread, a further forming step to form a bar-like dough by rolling or folding the sheet, a cutting step to cut the bar-like dough, and a placing step to place the bar-like pieces of dough that were cut at the cutting step into a baking mold so that at least one cutting plane faces upward.

Abstract: Conventionally, wrinkles may arise on the surface of the bread dough belt, depending on the properties of the bread dough, mechanical conditions, etc., and the gluten structure in the bread dough belt may be harmed, when the bread dough belt is stretched or rolled while air bubbles are kept in the surface layer.

Abstract: An apparatus for stretching and rolling a mass of a strip of food dough to form a dough sheet is disclosed. A first conveyor (15) continuously conveys a mass of a strip of dough (9) along a traveling direction that is parallel to the mass of the strip of the dough (9). The incoming mass of the strip of dough (9) passes between and through a primary roller (11) and a secondary roller (13), which is opposed to and spaced apart from the primary roller (11) such that the incoming mass of the strip of dough is stretched and rolled into the form of a dough sheet.

Abstract: To make a piece of bread, such as a croissant, an apparatus is provided to prevent a sheet of dough from being loosely rolled up, to prevent the sheet from being unevenly rolled up, and to firmly roll the sheet up. The apparatus includes a conveyor that feeds the sheet and a roll-up roller that is moveable up and down above the conveyor, so that the rotation of the roll-up roller and the feeding of the conveyor allow the sheet for bread, such as a croissant, to be firmly rolled up.

Abstract: To make a piece of bread, such as a croissant, an apparatus is provided to prevent a sheet of dough from being loosely rolled up, to prevent the sheet from being unevenly rolled up, and to firmly roll the sheet up. The apparatus includes a conveyor that feeds the sheet and a roll-up roller that is moveable up and down above the conveyor, so that the rotation of the roll-up roller and the feeding of the conveyor allow the sheet for bread, such as a croissant, to be firmly rolled up.

Abstract: A compact apparatus for conveying triangular pieces of dough which are upside down group-by-group on a upstream conveyor to a downstream conveyor where each group of pieces of dough is separated from the remaining groups, and the pieces of dough of the group are separated from each other and simultaneously rotated 90 degrees in opposing directions per alternating group.

Abstract: The present invention provides an apparatus to stably and continuously roll up bread dough into stick-like bread, such as bread dough or bread dough on which ham or cheese is put. The apparatus includes a drive shaft located parallel to a conveying surface of a conveyor and a plurality of circular dough-holding disks mounted on the drive shaft. A plurality of dough-rolling plates is provided between the adjacent dough-holding disks along the conveying surface. The rolling plates roll the bread dough and the like. The apparatus securely rolls bread dough of a nonuniform thickness or bread dough on which ham and the like is put. Also, the present invention can securely roll a plurality of rows of bread dough that is conveyed.

Abstract: An apparatus for winding-up croissant dough pieces is provided. It comprises a conveyor, a pair of pressing boards, and a spacing means having a dough-piece detecting means. By the apparatus a triangular croissant dough piece is fed between the conveyor and the pair of pressing boards and wound up, while each of the pressing boards is moved outwardly of the conveyor by the spacing means, thereby lengthening both ends of a dough roll being wound to shape a long and slender croissant dough roll. After shaping it, the pressing boards are caused to approach each other. The dough-piece detecting means is effective in synchronizing the actuation of the pressing boards with the winding-up operation, so that a wound dough roll is precisely lengthened in its axial direction.