| 摘要 |
Portions of bread dough are transferred from a fermentation or rising chamber (1) to a shaper (3) which makes them into baguettes and is positioned on top of the fermenter. Pieces of dough (11) are moved by an elevator (4) which leads from just below the fermenter outlet to the level of the shaper inlet. A lower conveyor (6) feeds the elevator and a higher conveyor (6) transfers dough from the elevator to the shaper. The elevator may consist of transport belts (as shown) or small cups mounted on chains.
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