Process for shaping dough into pretzel looped bread rolls

摘要

Pretzel looped bread rolls are wound to shape on a mechanical assembly using pre-sized pieces of unbaked dough. Dough lengths hang over the edges left and right of a conveyor belt. The width of the conveyor belt is narrower than the lengths of the pre-formed end lengths of dough hanging left and right, and the hanging ends are wound by the turning of an interlocking rotor before the main body of the dough is transported by the first conveyor to a position above a second conveyor, which lifts the wound residual hanging ends. The first conveyor releases the main body of the dough which then falls onto the second conveyor in the typical looped pretzel shape.