| 摘要 |
Method of rolling pastry A method of rolling sheets of partially folded pastry material advancing on a conveyor belt characterised in that the partially folded pastry material is transferred from the leading edge of the conveyor belt and admitted into a roughly circular cavity having a diameter equivalent to the desired diameter of the final product and enclosed by at least four rollers adjacent to the leading edge of the conveyor belt whose axes are parallel and extend transversely to the direction of movement of the belt, all the rollers rotating in the same direction at a speed suitable for rolling the pastry material, after which the rolled product is released from the cavity. |
