Abstract: An apparatus and method for dividing a mass of dough into a plurality of smaller volumes for buns and the like of uniform weight which includes a manifold having internal dividers and monolithic conduits for dividing the dough into a plurality of streams. The manifold has a large volume to surface area and divides the dough under relatively low pressure of preferably 40 to 45 pounds per square inch gauge pressure. The apparatus also utilizes restrictors to fine tune the flow rates of the separate streams. The restrictors are flexible tube conduits that pass through a valve assembly having adjustable pressure bars that pinch the flexible tubes to vary their opening.

Abstract: A dough piece rounder and method where the belt used for conveying the dough pieces past the rounder bar is supported by a thin film of air between the underside of the conveyor belt and a perforated plate which forms the upper flat side of a plenum chamber. The principal part of the apparatus is supported on a horizontal cantilever cylinder so that the belt can be readily replaced from one side and the apparatus can be tilted so that the inlet and exit of the dough pieces can be at different levels.

Abstract: An apparatus and method for continuously dispensing dough for making bread, rolls, buns and the like by pressurizing and homogenizing the dough by a pair of open-flighted augers in a tunnel having minimal clearances so that the dough is provided with a uniform texture and density which permits a division into pieces having weights with tolerances within one-half of one percent.