An apparatus and method are provided for the industrial manufacture of bakery products, such as long or elongated breads, rolls, baguettes, Parisian breads, round loaves. The apparatus includes a conveyor for conveying at least one piece of dough on a conveying surface in a transport direction, a substrate which is arranged above said conveyor. The substrate includes a contact surface at a side facing the conveyor. The apparatus is configured for providing a relative movement between the contact surface and the conveying surface. The contact surface is configured for touching an upper side of said at least one piece of dough on said conveying surface. And the apparatus further includes a heating device configured for heating at least a part of a circumference of the at least one piece of dough facing the contact surface for forming a film on said part of the circumference.

A tunnel shaper including an elongated forming tunnel for shaping amorphous food materials into a desired shape. The forming tunnel includes a bore defined by an inner wall. A channel extends along the length of the forming tunnel and is in open communication with the bore. A top tunnel extends along the tunnel in alignment with the channel. The top tunnel is adjustable with respect to the forming tunnel in order to control the shape of a amorphous material piece processed by the shaper. An adjustment bar and one or more adjustment shafts extend between the adjustment bar and the forming tunnel. A conveyor belt conveys amorphous material pieces through the bore of the forming tunnel and the distance of the top tunnel with respect to the forming tunnel is adjusted in order to control the shape of a amorphous material piece processed by the shaper.

A tunnel shaper including an elongated forming tunnel for shaping amorphous food materials into a desired shape. The forming tunnel includes a bore defined by an inner wall. A channel extends along the length of the forming tunnel and is in open communication with the bore. A top tunnel extends along the tunnel in alignment with the channel. The top tunnel is adjustable with respect to the forming tunnel in order to control the shape of a amorphous material piece processed by the shaper. An adjustment bar and one or more adjustment shafts extend between the adjustment bar and the forming tunnel. A conveyor belt conveys amorphous material pieces through the bore of the forming tunnel and the distance of the top tunnel with respect to the forming tunnel is adjusted in order to control the shape of a amorphous material piece processed by the shaper.

A rounding device and method of rounding that provides improved rounding of semi solid material portions by introducing changes or variations in the contours or profiles of rounding bars to produce two or more changes in the axis of rotation of the semi solid material portion through rapidly changing release sections along the working length of the rounding bars and round the surfaces of the semi solid material portion with greater uniformity and consistency. By substantially changing the axis of rotation of the semi solid material portion in the working length of the variable contour rounding bar as it passes through a rapid transition area one can improve the rounding and avoid blemishes and deformities that occur to the surface of the semi solid material portion in existing devices.

A rounding device and method of rounding that provides improved rounding of semi solid material portions by introducing changes or variations in the contours or profiles of rounding bars to produce two or more changes in the axis of rotation of the semi solid material portion through rapidly changing release sections along the working length of the rounding bars and round the surfaces of the semi solid material portion with greater uniformity and consistency. By substantially changing the axis of rotation of the semi solid material portion in the working length of the variable contour rounding bar as it passes through a rapid transition area one can improve the rounding and avoid blemishes and deformities that occur to the surface of the semi solid material portion in existing devices.

A rounding device and method of rounding that provides improved rounding of semi solid material portions by introducing changes or variations in the contours or profiles of rounding bars to produce two or more changes in the axis of rotation of the semi solid material portion through rapidly changing release sections along the working length of the rounding bars and round the surfaces of the semi solid material portion with greater uniformity and consistency. By substantially changing the axis of rotation of the semi solid material portion in the working length of the variable contour rounding bar as it passes through a rapid transition area one can improve the rounding and avoid blemishes and deformities that occur to the surface of the semi solid material portion in existing devices.

A rounding device and method of rounding that provides improved rounding of semi solid material portions by introducing changes or variations in the contours or profiles of rounding bars to produce two or more changes in the axis of rotation of the semi solid material portion through rapidly changing release sections along the working length of the rounding bars and round the surfaces of the semi solid material portion with greater uniformity and consistency. By substantially changing the axis of rotation of the semi solid material portion in the working length of the variable contour rounding bar as it passes through a rapid transition area one can improve the rounding and avoid blemishes and deformities that occur to the surface of the semi solid material portion in existing devices.

A dough line, comprising at least one conveyor for transporting elongated dough pieces in a direction of conveyance, a first and a second contact surface extending in the direction of conveyance arranged above the conveyor that curls up a dough piece conveyed underneath into a cylindrical shape, and a moulding unit for moulding the curled up dough piece, compressing the dough piece in an axial direction, wherein the first contact surface is configured for exerting a force onto a leading edge of the dough piece with at least a component in a direction opposite to the direction of conveyance and subsequently curling up the dough piece over a part of its length, and the second contact surface is configured for engaging the dough piece at an outer lateral surface of the part already curled up by the first contact surface substantially tangentially with respect to the direction of conveyance.

A dough line, comprising at least one conveyor for transporting elongated dough pieces in a direction of conveyance, a first and a second contact surface extending in the direction of conveyance arranged above the conveyor that curls up a dough piece conveyed underneath into a cylindrical shape, and a moulding unit for moulding the curled up dough piece, compressing the dough piece in an axial direction, wherein the first contact surface is configured for exerting a force onto a leading edge of the dough piece with at least a component in a direction opposite to the direction of conveyance and subsequently curling up the dough piece over a part of its length, and the second contact surface is configured for engaging the dough piece at an outer lateral surface of the part already curled up by the first contact surface substantially tangentially with respect to the direction of conveyance.

An apparatus and method are provided for the industrial manufacture of bakery products, such as long or elongated breads, rolls, baguettes, Parisian breads, round loaves. The apparatus includes a conveyor for conveying at least one piece of dough on a conveying surface in a transport direction, a substrate which is arranged above said conveyor. The substrate includes a contact surface at a side facing the conveyor. The apparatus is configured for providing a relative movement between the contact surface and the conveying surface. The contact surface is configured for touching an upper side of said at least one piece of dough on said conveying surface. And the apparatus further includes a heating device configured for heating at least a part of a circumference of the at least one piece of dough facing the contact surface for forming a film on said part of the circumference.