Production of filled bread rolls

摘要

A bread dough mixture is extruded into a ribbon which is preferably laminated and then slit longitudinally into lanes which are gradually separated forming longitudinally extending lanes. The longitudinal lanes are then cut transversely to form dough portions. The dough portions in the lanes are separated to provide gaps between adjacent dough portions in a lane sufficient to allow fix rolling of the dough portion to form a substantially cylindrical bread dough shape. The generally cylindrical bread dough portions are then led underneath a press head which applies a pressing face to partially flatten the uppermost face of the roll. The partially flattened roll shapes are loaded into a baking pan and cooked. A plurality of baked and subsequently cooled baked bread rolls with their partially flattened face uppermost are then presented to a filling line. Each roll is partially slit longitudinally centrally from the upper face downwards. A sauce is injected into the roll and the slit is opened using a guide plough to present an open filling mouth to receive a filling. The guide plough is released and the mouth partially closes. A sauce is applied over the filling and a topping such as shredded cheese may be applied.