Abstract: Methods and apparatus for forming preportioned dough units utilizing a forming grid having at least one non-round formation apertures allowing a sheet of dough to be cut so as to substantially eliminate dough waste while providing generally equivalent dough unit portion sizes. The forming grid include one or more formation portions extending from a formation surface. Each formation portion can include an access aperture allowing an ejection member to be slidably inserted through a formation throughbore whereby a proportioned dough unit is ejected from the forming grid. The forming grid can include a peripheral retainer ring to constrain dough as the dough units are formed. The forming grid can be used to cut a dough sheet that has been previously extruded or placed within a packaging tray. Ultrasonic energy can be utilized with the forming grid to further promote cutting and dough release.