Shaping ready to cook dough roll intended to prepare shell-shaped pastry products, by forming reductions of section close to longitudinal ends of dough roll by shaping device, and placing roll in shaping space between upper and lower belts

摘要

The process comprises forming two reductions of section (2, 3) close to each of two longitudinal ends of an elongated dough roll (1) by a shaping device comprising an endless upper belt (4) and an endless lower belt (5), placing the elongated dough roll in the shaping space between the upper belt and the lower belt, and simultaneously shaping several elongated dough rolls on the shaping device. A body of the product has two reductions in section close to each of its two longitudinal ends. The reductions of section are separated between them by a distance. The process comprises forming two reductions of section (2, 3) close to each of two longitudinal ends of an elongated dough roll (1) by a shaping device comprising an endless upper belt (4) and an endless lower belt (5), placing the elongated dough roll in the shaping space between the upper belt and the lower belt, and simultaneously shaping several elongated dough rolls on the shaping device. A body of the product has two reductions in section close to each of its two longitudinal ends. The reductions of section are separated between them by a distance. The upper and lower belts define an interspace for shaping between the lower surface of upper belt and the upper surface of the lower belt. The lower and/or upper belts have a pair of projecting ribs (6, 7) directed in the interspace. The ribs are oriented along a displacement axis of the belt and spaced from each other by the distance. The longitudinal axis of the dough roll is perpendicular to a direction of shifting of the belts. The dough roll is positioned on the pair of ribs, and forms the reductions of section by printing of the ribs in the elongated dough roll by moving the lower belt and the upper belt to cause the rolling of the extended dough roll between the belts. The upper belt is provided by a pair of ribs. The reductions of section are formed by moving the upper belt and the lower belt of the shaping device in opposite direction or by moving the upper belt and the lower belt in the same direction at different speed. The elongated dough roll is prepared from a dough roll using a first shaping device having a rib belt and a second shaping device. The dough roll is elongated by rolling the belt and by moving the lower belt and upper belt. An independent claim is included for an installation for shaping a ready to cook dough roll intended for preparing shell-shaped pastry products.