'Croissant' traditional bread roll dough shaped by simultaneous action of rotating brushes left and right

摘要

Process to form a length of dough into a horseshoe or ring shape for subsequent baking into a bread roll (14) ('croissant'). A triangular strip of flat dough is rolled into a bar with a thick center section and tapered tips (1) and placed at right angles on a conveyer advancing towards two parallel belts (13). Rotating brushes (8) on both sides bend the tips into the traditional croissant shape. An independent claim is included for an assembly which also forms indentations (5a,5b) at selected points in the dough surface, following which the dough bar (1) is rotated through along its winding axis (3) prior to exposure to brush action.