Abstract: The pivoting of a guide roller (20) together with a conveyor belt (19) running around it, as well as a pressing roller (25), from a standby position (A) into a resting position (B) is optimized both for thick dough and for thin dough. The pivoting operation takes place in the case of thick dough after one turn has been wound on the dough reel (18). For thin dough, the pivoting operation takes place after about two turns of the dough are on the reel.

Abstract: A conveyor roller (8) has circular-saw-shaped teeth (28) on its circumference. By means of the conveyor roller set in rotation, shavings are pared off cubes of fat (9) and uniformly fill up the tooth gaps (27). The fat is conveyed along a cylindrical housing part (29) to a nozzle space (36). The nozzle space is bounded by an adjustable end portion (30) of the housing part and an adjustable stripper (32). At the end of the nozzle space, a homogeneous strip of fat is discharged through a nozzle orifice (40). The stripper has a control portion which is actuated by the teeth on the circumference of the conveyor roller. Another stripper portion (37) continually removes the fat in each tooth gap. Fats of very different consistencies can be processed. Optimum plasticization takes place during transformation of the cubes of fat into a strip of fat. The fat is warmed only a very little during the transformation operation. Thin strips of fat having great homogeneity can be produced.

Abstract: The dough is led by a dough-conveyor belt between a fixed dough roller and a movable dough roller. After each pass of the strip of dough to be rolled out between the rollers, the movable dough roller is moved a predetermined step toward the fixed dough roller by means of a stepping motor, so that the roller gap between the dough rollers diminishes after each pass of the dough. The ratio of one roller gap to the next smaller roller gap changes after each step and decreases as dough rolling progresses. By means of programmable control circuitry, the diminishing of the roller gap is controlled during rolling-out of the strip of dough. Depending upon the type and condition of the dough, a suitable rolling curve can be selected for controlling the roller gap.

Abstract: The dough-rolling machine comprises two dough rollers, the upper one being adjustable in height. Two dough-conveyor belts are guided over inner conveyor-belt rollers. Between each of these rollers and the lower dough roller is a measuring roller. The dough is rolled out in several passes, one or the other of the conveyor belts serving alternately as the feed belt. The speed of rotation of the dough rollers is constant, as is the speed of the conveyor belt transporting the dough away from the dough rollers. The speed of the conveyor belt feeding the dough is adjustable and is regulated by means of the measuring roller measuring the actual rate of feed of the dough. Optimum control of this feed rate is important in order to avoid undulation or overstretching of the dough, which can destroy it, necessitate rerolling, or result in excessive rejects. The dough-rolling machine needs no operator.

Abstract: A dough-rolling machine intended principally for small-scale baking installations comprises a mechanism for driving the dough rollers in which a plurality of transmission wheels are disposed and interconnected in such a way that the arrangement is sufficiently compact to allow accommodation of the electrical control means of the machine together with the drive mechanism in the same size housing customarily used to accommodate the drive mechanism alone.

Abstract: Products such as small chocolate bars, intended to be uniformly aligned on other products passing on a conveyor, such as pieces of dough in the manufacture of chocolate-filled cookies, are placed in a hopper having resiliently mounted walls. Beneath the hopper is a feeder comprising a cylindrical-sector-shaped feeder part. The feeder part includes a slot through which the chocolate bars can be disposed on the pieces of dough. By means of a motor-driven main crank assembly and a supplementary crank assembly, a perturbed sinusoidal motion is imparted to the feeder part, thus ensuring that the chocolate bars are consistently introduced into the feed slot, particularly in the vicinity of the walls of the hopper. A blocking and release mechanism, connected to the feeder and controlled by a sensor unit, ensures that only one chocolate bar drops on each piece of dough.

Abstract: A machine for the transverse folding of dough band sections comprising a multiplicity of conveying tables each equipped with a driven conveying band, namely, a receiving conveying table which always conveys in the same direction, a first reversing conveying table subsequently arranged thereafter while leaving free a gap and a second reversing conveying table arranged at a spacing beneath both of the first mentioned conveying tables.