Abstract: A method for producing strudel dough automatically. Dough is rolled in a first direction into a flat sheet, and then the flat sheet is stretched in a second direction transverse to the first direction while maintained stretched in the first direction. Then a predetermined amount of moisture until the dough has a moisture content of 17-20 is removed from the dough while it is maintained in its most stretched condition. The dough will then not have a tendency to snap back to its original shape, and will be suitable as strudel dough.

Abstract: The invention relates to apparatus for producing strudel dough and the like. The apparatus generally comprises rolling apparatus for rolling dough into a flat sheet, a conveyor and stretcher for conveying the dough from the rolling apparatus and stretching it in a direction transverse to the direction in which it is rolled, clamping and conveying apparatus for conveying the dough from the stretching apparatus while maintaining it in its substantially most stretched condition, and apparatus for facilitating the removal of moisture from the flat sheet to preferably reduce its moisture content 80-83%. The moisture removing apparatus may comprise a hot-air blower and/or an absorptive band or the like.