Abstract: A machine for rounding pieces of dough including a circular basin (10) on the inside of which is arranged a mobile component (21) having respective truncated conical circumferential surfaces (13, 24) which taper in opposite directions to form a concave annular cavity (V) for receiving a piece of dough (M). The respective conical surfaces are provided with grooves (131, 241). The mobile component (21) is rotatably driven while at the same time being cyclically shifted radially by activating device (15) so as to progressively round the dough pieces. A cover (C) is provided on the basin (10) and includes a feeding conduit (A), and a cylindrical band (32) which includes a projecting part (33) coinciding with a cutout (16) in annular wall (12) so as to form a discharge conduit (E) for processed pieces of dough (M).

Abstract: Simulated egg yolk in the nature of a thermoreversible, preferably homogenized, gel which is non-flowable at room temperature is extruded into disk-like shapes. A restrictive barrier is formed around the egg yolk disks by a reverse method of first contacting the non-flowable yolk with a setting agent such as calcium chloride in water and then with a film former such as sodium alginate in water. The resulting simulated egg yolk looks and behaves like natural egg yolk and may be incorporated into natural egg white while preserving a separate phase, so one can make "sunny side up" and "easy over" eggs.

Abstract: Apparatus (10) is disclosed including first and second forming rollers (18, 21) which rotatably abut with an anvil roller (20). The forming rollers (18, 21) each include a periphery forming a continuous forming surface including a plurality of axially and circumferentially spaced grooves (24) each formed as a continuous depression arranged in a serpentine and non-intersecting manner. Food (14) is simultaneously fed by a saddle (36, 36') between a continuous strip of support material (16) and a continuous ribbon of film material (66) as they pass between a first abutment nip of the first forming roller (18) and the anvil roller (20). In a preferred form, the saddle (36') is in the form of a block having first and second lower surfaces (118, 120) corresponding to the shape and located adjacent the first forming roller (18) and the anvil roller (20) in their mating side (32).

Abstract: An apparatus is provided for forming miniature size confectionery products. A mass of a confectionery product, such as bubble gum, is formed into a thin, flat sheet. The flat sheet is then cooled and formed into a webbed mat having a plurality of desired configurations thereon. Next, the webbed mat is tumbled to break apart the webbed mat and form a plurality of miniature size confectionery products in the form of the desired configuration.

Abstract: A frozen ice confectionery product has a first ice layer containing a first effervescence-producing agent and a second ice layer containing a second effervescence-producing agent. The first and second ice layers are juxtaposed and are not separated by a water-impermeable intermediary. Upon dissolution of the first and second ice layers in the mouth upon eating, the first and second effervescence-producing agents react to produce carbon dioxide.

Abstract: A biodegradable molded article produced by molding under pressure a residue remaining after taking out essential portions of effective elements in foods, and/or in materials thereof, such as lees of Sake, squeezed and strained lees of fruits, etc. This enables the residues to be effectively re-utilized by producing therefrom molded articles which can be used in a variety of fields. As being biodegradable, the molded article also permits an easy disposal without creating the environmental problem.

Abstract: To facilitate baking a frozen dough product in an oven having a rack formed of aligned bars, the dough product is formed over an oven-safe paper sheet which has a plurality of die-cut holes. This sheet serves as a baking substrate and obviates the need for a baking pan. The paper sheet is formed with the dough product, and the dough extends through the holes and locks the sheet to the dough. The end user may thus remove the frozen dough product together with the sheet from a backing preform and place the assembly on an oven rack for baking. As the dough thaws the crust will loose its stiffness. The sheet however, will prevent the more pliable crust from distending through the oven rack before the dough has become baked and rigid. The sheet forms a backing which restrains flow of the dough, while at the same time the holes permit the escape of gases from the bottom of the crust and ensure uniform baking. Furthermore, the holes allow direct radiant heating of the dough product through the paper sheet.

Abstract: A rounder bar for use with conventional dough manufacturing equipment is used to convert a piece of dough into a spherical dough ball. The rounder bar includes a contact face used to engage and shape the piece of dough. The contact face has a gradually varying height and radius to form a compression section proximate the first end of the bar and a rounding section proximate the second end of the bar. A bumpy texture and coating on the contact face prevent the dough from sticking to the rounder bar.

Abstract: This invention relates the use of sodium carbonate pulping liquor, in liquid or powder form, as a pellet binder in animal feed. The use of sodium carbonate pulping liquor as a binder provides a durable, abrasion resistant pellet that can withstand rough handling without crumbling.

Abstract: A device for moulding cheese includes a vessel (1), for containing a mixt of curds and serum, and a series of moulding cups (11), a distribution trough (3) into which mixture from the vessel (1) flows, and a hopper (5) including a row of openings (16) located above the series of moulding cups (11), and disposed at the distribution trough (3) outlet. A mechanism moves the hopper (5) and the series of moulding cups (11) in a horizontal direction relative to each other.

Abstract: A method for producing chocolate articles having an outer shell (5) of solid chocolate, wherein a mould cavity (2) is filled with a tempered chocolate mass (3). Then a "supercooled" cooling member (1) is immersed into the chocolate mass (3) and lifted clear of it again after a residence time of 2 to 3 seconds. The produced chocolate shells (5) have a completely uniform wall thickness and an accurately predetermined shell volume.

Abstract: A baking mold for baking goods includes an upper movable and substantially conical part provided with independently slidable guide part which has a plurality of steam vents providing a free passage for the steam upon displacing the upper part into a lower part while baking the goods.

Abstract: This invention relates to a method and apparatus for handling stretchable sheet material, to form a stack of leaves of such material. In particular, although not exclusively, the invention concerns the handling of dough sheets in the manufacture of biscuits or other baked foodstuffs. A first conveyor carries leaves of the material which are transferred to a second conveyor where the leaves are transported in a stacked configuration. Transfer is accomplished by use of an overhead permeable, suction surface movable between the first and second conveyor.

Abstract: The present invention is a method of making discrete particles by subjecting an organic feedstock to liquiflash conditions whereby the feedstock is transformed instantaneously from solid to liquiform to solid. Liquiform is a transient condition wherein the feedstock has substantially unimpeded internal flow. Shear force is imparted to the liquiform feedstock in an amount sufficient to separate tiny masses of feedstock. The tiny masses solidify as discretized particles. The present invention also includes unique products resulting from the process, e.g., a monodispersed microsphere product and coated particles prepared therefrom.

Abstract: A thin, deformable film or web is placed tightly against the surface of a rotary die having molding cavities. Dough is applied onto the film against the surface of the rotary die. Pressure is applied to the dough, deforming the film and forcing the film and dough to conform to the shape of the molding cavities. The film thus forms a barrier between the molding cavities of the rotary die and the dough, but allows any design details of the molding cavities to be transferred to the dough. The molded dough is easily extracted from the die cavities by removing the film and molded dough from the rotary die, and the film is easily removed from the molded dough.

Abstract: A method and apparatus for forming simulated flowers from cut-out sheets of a confectionery material such as gum paste. A kit for forming the simulated flowers includes one or more template cutters formed in the shapes of the leaves and/or petals of an actual flower, a male mold having an exterior surface cast from the interior of the actual flower, and a flower holder having a surface that generally conforms to the exterior or interior of the flower. The flower holder preferably comprises either a female or male mold or a deformable material having indentations therein. Optional components of the kit include a stamen mold for forming a simulated stamen and a ruffling tool for ruffling the peripheral edges of the simulated flower.

Abstract: Embodiments of this invention, useful for removing articles cut from a sheet of flexible material include a gas transmissive conveyor belt that is brought into proximity to the exposed surface of the articles, a suction roll which backs the conveyor belt and has an internal vacuum and passageways for exposing said vacuum to the outer surface of the suction roll in configurations corresponding the leading portions of the articles, and means for causing the passageways to register substantially with the leading regions of the articles. Embodiments may also include passageways which are arcuately arrayed in groups, a cylindrical cutter roll for cutting out the articles from the sheet as it is being transported by a carrier surface, and/or a carrier surface in the form of a roll face.

Abstract: A method and apparatus for making a food product such as tamales is provided in which a template for forming the shape of the tamale dough is provided together with a forming tool for anchoring down the tamale wrapper and leveling and pressing dough or masa into a predetermined shape for making tamales. The novel template apparatus is placed over a corn husk to flatten and anchor the corn husk before adding the dough composition and forming the dough composition into the template apparatus. The template apparatus is then removed from the formed dough and the remaining ingredients are added and the tamale is rolled with the corn husk for freezing, shipment or cooking. The novel method and apparatus includes the step of utilizing a special dough composition having a predetermined density for flowing into the tamale template opening. The preferred dough composition has a density in the range of about 1.10 to about 1.12 grams per cubic centimeter.

Abstract: A method and apparatus are provided for forming miniature size confectionery products. A mass of a confectionery product, such as bubble gum, is formed into a thin, flat sheet. The flat sheet is then cooled and formed into a webbed mat having a plurality of desired configurations thereon. Next, the webbed mat is tumbled to break apart the webbed mat and form a plurality of miniature size confectionery products in the form of the desired configuration.

Abstract: Embodiments of this invention, useful for removing articles cut from a sheet of flexible material include a gas transmissive conveyor belt that is brought into proximity to the exposed surface of the articles, a suction roll which backs the conveyor belt and has an internal vacuum and passageways for exposing said vacuum to the outer surface of the suction roll in configurations corresponding the leading portions of the articles, and means for causing the passageways to register substantially with the leading regions of the articles. Embodiments may also include passageways which are arcuately arrayed in groups, a cylindrical cutter roll for cutting out the articles from the sheet as it is being transported by a carrier surface, and/or a carrier surface in the form of a roll face.

Abstract: The invention provides a device for compacting and separating material. The main components of the device are a hollow housing sealable at one end by a removable cap, a cylindrical housing having a threaded exterior for compressing material within the housing movably mounted to the other end of the hollow housing, and a plurality of separating members slidably positioned within the hollow housing. A portion of material is placed within the hollow housing, followed by a separating member, followed by another portion of material, and optionally another separating member. After the material is compressed within the hollow housing, the end is opened and the compressed portions of material are removed from the hollow housing, The compressed portions of material are maintained separated from one another by the separating members, An alignment and guidance system may be employed to maintain separating members in a level manner during operation.

Abstract: A method and a system for the production of shells of fat-containing, chocolate-like masses. A cooling member (1) having a temperature below 0.degree. C. is immersed in a predosed mass in a mould cavity (2). The cooling member (1) comprises protruding, peripheral engagement parts (4) having a recess (7, 8) which defines a reception volume that geometrically determines the upper, annular rim of the shell (10). This obviates further processing of the shell rim before the shell is joined with other parts. A tight joint is simultaneously ensured.

Abstract: Masa handling methods for the continuous processing of masa type dough in conjunction with commonly available feed processing equipment, such as a masa extruder, an oven, or cooling apparatus. One masa handling method includes a masa separator having a pair of opposed, endless belt conveyors having facing surfaces spaced apart to receive a generally continuous masa stream output from a nozzle on the masa extruder. When the masa stream moves between the conveyors, it is gripped by their facing surfaces and moved away from the nozzle, causing the masa to be separated into individual pieces, or logs. The masa handling method can also include feeding the masa to masa hoppers fed by at least two endless belt conveyors arranged in upstream and downstream positions relative to each other.

Abstract: Simulated egg patties and simulated egg yolks, and methods of preparing them, are provided. The simulated egg patties and simulated egg yolks have superior mouthfeel and texture characteristics which are similar to a fried egg prepared from a fresh, natural egg. The simulated egg yolks are prepared by freezing a predetermined amount of egg yolk in a predetermined shape whereby the egg yolk structure is modified so that, upon thawing, the egg yolk is gel-like and essentially maintains its shape. The frozen egg yolk can be combined with, or essentially surrounded with, egg white and then cooked to form a simulated egg patty. Preferably the egg yolk is pre-cooled prior to freezing and the frozen egg yolk is tempered prior to cooking. Upon cooking, the egg yolk portion of the simulated egg patty or the simulated egg yolk has similar mouthfeel and texture to cooked fresh egg yolk.

Abstract: Disclosed are heat-sealable edible films comprising at least a film layer containing a water-soluble polysaccharide as the principal component, or comprising at least (a) a film layer as described above and (b) a subfilm layer containing an alkali metal salt of casein, soybean protein or a combination of soybean protein and gelatin, as the principal component. Preferably, the water-soluble polysaccharide is composed chiefly of carrageenan and the film layer additionally contains a polyhydric alcohol. These edible films are useful in sealing or packaging powdery foods, granular foods, dry solid foods, oily foods and the like.

Abstract: The invention provides a molding apparatus and process of molding formable materials which comprises at least one supply manifold for receiving a formable material and plungers or pistons for applying pressure to the formable material within the manifolds. A mold plate including at least one mold cavity is driven between fill and discharge positions, with the at least one mold cavity selectively exposed to the supply manifold when in the fill position. A clamp member is positioned adjacent the mold plate when in the fill position, and pressure is applied on the clamp member to clamp the mold plate against the supply manifold. The clamp member and associated structure apply pressure to the clamp member compensating for deflection of these structural members which maintains the mold plate in firm clamping relation relative to the supply manifold.

Abstract: A method and device for docking a rimmed crust carried on an intermittently moving conveyor is provided. The device has a vertical reciprocating piston positioned above the rimmed crest, a plate supported by the piston, a plurality of pins protruding downwardly from the plate in a predetermined docking pattern, a stripper plate supported from and below the plate wherein the stripper plate has a plurality of holes arranged to allow the pins to penetrate therethrough, resilient springs positioned between the stripper plate and the plate to force the stripper plate and the plate apart, and a controller to operate the piston to move the plate toward the conveyor and to lift the plate away from the conveyor. A method of perforating a plurality a rimmed crust of dough is also provided.

Abstract: An improved method and device for mechanically producing pretzels. The method and device produces strings of dough having precisely predetermined cross-sectional and longitudinal dimensions. The invention provides a high throughput rate of pretzels and low rejection rate, together with simple operability, such that the device is cost-effective even in small bakeries.

Abstract: A method and apparatus for producing shredded food products, such as cheese, is disclosed. The method and apparatus permits the production of cheese shreds to be accomplished in a unified operation wherein a sheet of cheese is produced and that sheet of cheese is cut to desired dimensions directly from the casting line. An arrangement of the invention may comprise a sheet former, a casting line, and a shredding assembly, all of which function as a single unit. The shredding assembly, itself a unique arrangement, first slices the incoming sheet of cheese into ribbons, and then cuts each of these ribbons to length. The sheet of cheese may be sliced into ribbons by passing the cheese through a pair of rollers having grooves or slots machined into their surfaces, the width of the slots corresponding to the desired width of the cheese ribbons. The cheese ribbons are presented to a plurality of transversely mounted elongate blades, each of which revolves about a common axis.

Abstract: Apparatus useful for removing articles cut from a sheet of flexible material includes a gas transmissive conveyor belt that is brought into proximity to the exposed surface of the articles, a suction roll which backs the conveyor belt and has an internal vacuum and passageways for exposing said vacuum to the outer surface of the suction roll in configurations corresponding the leading portions of the articles, and means for causing the passageways to register substantially with the leading regions of the articles. Embodiments may also include passageways which are arcuately arrayed in groups, a cylindrical cutter roll for cutting out the articles from the sheet as it is being transported by a carrier surface, and/or a carrier surface in the form of a roll face.

Abstract: A process for making a half-product used in forming puffed food products, the apparatus having two rollers, with at least one of them being a cutter roller having cutting teeth, rotating against each other. Product flows between the two rollers in the form of dough strips and an air nozzle is disposed between them to provide air flow causing deformation of the product and forming an air pocket. The teeth may be on both rollers and in meshing contact with one another. The teeth also have a V-shape with a rounded radius at the cutting end so that it rolls into the dough product and back out thereof to form a large sealing surface between the two pieces of dough and forming an improved seal so that when the food product is fried the sealed area does not split open from increased pressure inside the hollow food product.

Abstract: A process and apparatus is provided for molding flowable materials. The mold may be provided with deformable or collapsible mold surfaces and a forming member which is positioned in the mold when producing a shell molded article is also deformable or collapsible. After the molded article is formed the forming member and/or the mold surfaces are deformed or collapsed to facilitate removal of the article from the mold and to avoid "backlocking" of the article in the mold.

Abstract: The invention pertains to a process for producing the looped form of a pretzel from a straight, stretched rope of dough (1) using a machine so as to lower the production costs in pretzel making. Essentially, the central part (4) of the straight rope of dough (1) is taken up by the receiving part of a mold (3), then the front section of the receiving part of the mold (3) swings upwards and the receiving part of the mold (3) is turned along with the central part (4) of the rope of dough (1) by 360.degree. relative to the ends of the rope of dough (1) so that both sides of the rope are looped together.

Abstract: A method of making long ropes of a gelled water-based formed product on a substantially continuous basis by mixing together a thermal-gelling gum and an aqueous product base, filling under pressure a plurality of confining conduits maintained at a temperature below the gelation temperature of the mixture, and controlling the filling of the conduits sequentially to provide a selected static residence time of the mixture in the conduits and to sequentially push the formed product out of the conduits after that time so formed product emerges substantially continuously from the conduits collectively.

Abstract: The present invention provides improved methods and apparatus for forming dough into a desired configuration. A sheet of dough travels on a continuous conveyor across a relatively rigid support surface and beneath a dough forming element. Air is forced into an upper chamber in a pneumatic cylinder to drive the dough forming element downward into contact with the dough. The dough is cut, and a portion of the cut dough is forced upward and into contact with heated protrusions on the dough forming element, which deactivate yeast in the dough. The dough forming element moves downstream together with the conveyor while the dough is being cut and formed. Air is forced into a lower chamber in the pneumatic cylinder to drive the dough forming element upward out of contact with the dough. A portion of the air forced into the lower chamber is channeled to an interface between the dough forming element and the cut and formed dough.

Abstract: Sheet products having a waved marginal portion are prepared by passing a sheet of a plastic material through and compressing the sheet between shaped circumferential rollers which are positioned and configured to provide therebetween a plurality of differing nip clearance gap distances and to compress the sheet to form an intermediate sheet portion flanked by a marginal waved flanking portion and a second flanking portion, wherein the intermediate portion has a thickness greater than the second portion which, in turn, has a thickness greater than the marginal waved portion.

Abstract: A plurality of rolls of pliable backing material are fed through guides in which the configuration of the backing material is converted from flat to generally U-shaped strips. Unbaked dough is deposited into the strips as they feed forwardly toward a baking oven. The strips, filled with unbaked dough, are moved through the oven at a rate which enables the oven heat to bake the dough. When the strips, filled with baked dough, emerge from the oven, they are intermittently severed, advantageously by a high pressure stream of water, to create discrete baked products. These products are then conveyed for a time and distance sufficient to permit cooling, and are thereafter wrapped.

Abstract: The method includes extruding the pasta filata cheese in form of a cord (2) that is left hanging up to a belt (7) operated at a speed higher than the speed of the coming out of the cord (2) from an extruding device (1) so as to cause a stretching in the free strap of the cord comprised between the extruding device (1) and the transport belt (7). The stretched ribbon (2) is then transversally severed in single portions (18).

Abstract: A method is disclosed for manufacturing a block of pasta filata cheese of desired size and configuration, e.g., a 680-pound block, from finished pieces of pasta filata of typical size which may be about five pounds each. The method includes milling the finished pieces into shreds, filling the shreds into a cheese box to form a cheese mass, and while in the cheese box, applying pressure to the cheese mass, vacuuming and draining the cheese mass, and curing the cheese mass to form the desired block which can be used for a variety of end uses such as retail, slices, or food service.

Abstract: Simulated egg yolk in the nature of a thermoreversible, preferably homogenized, gel which is non-flowable at room temperature is extruded into disk-like shapes. A restrictive barrier is formed around the egg yolk disks by a reverse method of first contacting the non-flowable yolk with a setting agent such as calcium chloride in water and then with a film former such as sodium alginate in water. The resulting simulated egg yolk looks and behaves like natural egg yolk and may be incorporated into natural egg white while preserving a separate phase, so one can make "sunny side up" and "easy over" eggs.

Abstract: An edible container includes a truncated conically shaped side wall panel made of an edible dough having a pair of opposed side edges which are overlapped with one another, and arcuate upper and lower edges. A plurality of parabolic pieces are integral with the side wall panel and positioned in side-by-side relationship about its lower edge. The parabolic piece are inwardly folded relative to the lower edge thereof such that adjacent ones of the parabolic pieces at least partially overlap and adhere to one another. These at least partially overlapped and adhered adjacent parabolic pieces form a substantially flat bottom wall of the edible container. To form the container, a flat sheet of edible dough is wrapped around a forming mandrel so that the side wall panel is formed into a generally conical shape.

Abstract: The present invention is directed to a method and apparatus for conveying a product. In accordance with the method aspects of the present invention, the steps comprise providing a flow channel having internal surfaces and introducing the product into the channel and causing the product to move through the channel for flow as a first phase through the channel. Pursuant to a feature of the present invention, a step of simultaneously applying a film of fluid over the internal surfaces is carried out during movement of the product through the channel to provide a second phase to surround the first phase and separate the first phase from the internal surfaces during conveyance of the product through the channel so that the first phase moves as a plug of material through the channel.

Abstract: The present invention is related to the method of positioning a rolled-up end of a fusiform croissant dough piece at a predetermined location of the dough piece when it is conveyed by a conveyor. The rolled-up end is sensed by a sensing means while the dough piece is rotated on the conveyor. Since the end is positioned at a predetermened location of the dough, at the underside of it, for instance, croissants of a uniform shape can be produced.

Abstract: Articles of ice confectionery are prepared in a cavity formed by a complementary countermould and master mould assembly into which a composition for forming an ice confectionery is introduced. The assembly is cooled for freezing the confectionery composition which then is demoulded in two steps wherein the countermould is heated and removed first and the master mould is heated second for removal of the frozen article.

Abstract: A secondary pan is positionable in a main pan in centered relationship to the main pan on top of pizza dough in the main pan to provide raised radial inner and outer peripheral dough rims of greater thickness than the central part of the pizza dough and radial inner and outer peripheral edges for decreasing the time required to bake the dough. After removing the secondary pan from the main pan, pizza topping is placed on the annular central portion of the dough or baked pizza crust and baked. Each of the pans has an inner and an outer frustoconical wall with the lower base edge of the respective wall being joined to the respective inner and outer base edge of the base of the respective pan. The minor base edges of the outer peripheral walls are joined to the respective base while the major base edges of the inner peripheral walls are joined to the respective base.

Abstract: An apparatus and method for connected forming and controlled stacking of material having a form (12). The form (12) includes at least two molds (14) connected to each other by a web (16). The introduction of material into the form (12) results in the material generally assuming the shape of the molds (14) and the web (16). As a result, when the material is pressed out of the molds (14), the material is held together in the preselected position by the resultant web (16). This enables the stacking of material on top of each other in a controlled and certain manner since the forms pressed from the molds (14) will retain their chosen spaced apart distance and fall consistently and uniformally on top of each other until such time as the desired height of stacked material is achieved.

Abstract: A pizza mold for forming pizza dough includes a frame having a peripheral configuration which matches the desired peripheral configuration of the dough, e.g., round, rectangular or square. One surface of the frame includes a plurality of concentric cavities formed at predetermined radial distances from the geometric axis of the frame, with one concentric cavity being formed adjacent the peripheral edge of the frame. The frame is designed to be brought into contact with the dough and the dough is formed (e.g., rolled) across the surface of the frame with the dough being formed in the concentric cavities. When the pizza mold is removed, the concentric cavities produce raised ridges of dough on the surface of the dough. The cavities can be formed in rings across the surface of the frame to create annular raised ridges for a round pizza, or the cavities can be formed in rectangles or squares across the surface of the frame to create rectangular or square raised ridges for a rectangular or square pizza.

Abstract: A frame (10) carries horizontal, parallel, journaled, cylindrical bearings (26, 28), upon which rotatably rests the cylindrical external surface a wheel (30) having, on its outside periphery, ports (44) communicating with respective moulds (45) which are radially arranged side by side in the wheel. Plungers (46) are slidably received in the moulds. Feeder (52) stationary with respect to the wheel (30) deliver pasta filata into at least one of the ports. Ejectors (48, 50) stationary with respect to the wheel (30) eject pasta filata from at least one of said moulds (45) through its associate port. A motor (42, 43) with transmission (38, 40, 41) moves said wheel (30) in steps corresponding to the interval between two successive ports along the periphery of the wheel. Jets (66) sprinkle the moulds with chilled water.

Abstract: A dough divider is provided having a piston and cylinder mechanism for repeatedly pressing dough into a measuring cup assembly. Dough is drawn from a hopper into the cylinder through a tube. A lubrication port is disposed in the tube, and a channel extends from the port to the cylinder. The port and channel arrangement provide a self-cleaning lubricating arrangement which keeps the dough from sticking.

Abstract: Proofed dough is formed into pizza crusts which am formed and frozen without baking. The dough is positioned on corrugated paperboard preforms within a tray having multiple circular openings. The preforms have sidewardly opening corrugations. The trays are conveyed through the forming apparatus in a continuous process, with formed crusts being removed and fresh preforms being inserted. The preforms are positioned in a rectangular array within the openings in the conveyed tray. A quantity of raw dough is positioned on each preform within the tray. The dough is conveyed on the preforms beneath a bank of high pressure forming dies. The dies are pressed into the openings within the tray and over the dough to form the dough into the desired pizza crust shape. Each die extends between the preform and the tray within the opening to force portions of the dough into the preform corrugations to thereby secure the formed dough to the preform.