| 摘要 |
The production of split bread rolls is still carried out by hand, that is the bread roll dough piece is first taken up by a worker, made to length and laid into the fermentation basket. After a short fermentation time, the dough piece is held by one hand and cut using the other to about half the depth or deeper, then taken up again and turned over so that the bread roll lies with the cut surface facing downwards and only after this is it given the final proof. This method is highly laborious and time-consuming. The invention has created a solution which makes the described handling completely unnecessary. The bread rolls can be produced easily, completely automatically and rapidly.
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