device for weighing, structure and forms of teigwuersten in baeckereibetrieben

摘要

Rolls of dough are mechanically weighed, divided and formed on a belt conveyor with a weigher which turns the dry dough over and feeds it to discs which divide it into strips. Another belt conveyor passes it to discs which cut it into square sheets. These are passed to a shaper in which they are formed into rolls ready for baking.