Abstract: A continuous machine system for producing a cooked dough-type product by utilizing pre-cooking of the dough while being mixed prior to shaping enabling a reduction of oven dwell time to a minimum while obtaining the commercially desired characteristics in the final product. Proper pre-cooking dough temperature is achieved by mixing heated liquid with the ingredients or heating the mixing vessel or both. A delicate balance between pre-cooking action is achieved to produce an attractive appearing and delicious product, and the machine system components are synchronized to yield a continuous high speed economical process resulting in a product such as a tortilla possessing the desired characteristics of taste, texture and appearance.