781,343. Moulding dough. KEMPER, K. July 15, 1955 [July 15, 1954; March 25, 1955], No. 20608/55. Class 87(2). A method of rolling up dough comprises feeding a strip of dough into contact with a travelling surface in a direction perpendicular or obliquely opposed to the direction of movement of the surface, whereby the strip is deflected and bent through at least 90 degrees, and then engaging the leading portion of the dough strip carried along by the surface and causing it to fold back progressively on the surface of the advancing strip and so to roll up the strip on itself. A lump of dough placed in a hopper 16 passes between rollers 14, 15 and is rolled into a flat strip 40 which is moved until its leading edge engages the surface of a rotating drum 10. The surface of the drum is of such a nature that the dough adheres to it, e.g. fabric, perforated metal, wire mesh or perforated material covered with fabric. The end of the dough strip is folded back by its contact with the drum and it is carried round until a pivoted flap 17 holds back the end and the continued movement forms the strip into a roll. A band 20, hooked over a pin 21, covers an upper quadrant of the drum and is pressed towards it by the arm 25 of a bell crank, on the other arm 24 of which is a weight 23 adjustable along the length of the arm. An adjustable stop 26 limits the movement of the arm 25. The upper part of the band 20 is perforated. As the dough is carried round under the band 20 the rolling-up process is completed. A smooth plate or band 30 around the lower part of the drum rests above end on a bar 31 and is supported resiliently from a fixed member 33 by V-springs 32, the pressure of which kneads the rolled-up dough as it is carried round by the moving drum. A flap 34 is pivoted at 35 and is shaped so that it is deflected by a piece of dough carried round by the drum and then falls back to support the dough. The next movement of the flap transfers the piece to a delivery table 36. In a modification, Fig. 5, the dough is rolled up between the drum and a band 50 of felt or other material sufficiently flexible to enable it to conform to the rolls of dough and with metal strips 54 attached to act as weights to apply pressure. The three uppermost strips 54 are straight and parallel to the surface of the drum and the three lowermost strips have a slight concavity, Fig. 7, whereby the roll of dough is pre-shaped towards the final loaf shape, the pressure here being augmented by springs 55. The band 50 is suspended at 51 and is held away from the drum, at about a third of its length, by suspension means 52 which allow limited movement. This arrangement is suitable for very soft dough. The kneading plate or band 56 is of flexible material and is urged towards the drum by adjustable springs 58 acting on links 57 by which one end of the plate 56 is held. The plate is also urged towards the drum by springs 59 acting through levers 60. Hand levers 61 adjust the loading of the springs and are held in position by pawls 62. The length of the rolled dough may be controlled by laterally adjustable guides 70. The thickness of the dough strips may be controlled by adjusting the distance between the rollers 14, 15 by means of screws 39. Other means may be used to apply pressure to the band 50, e.g. rubber or pneumatic or hydraulic devices. The rollers, drum and other parts of the machine which come in contact with the dough may be made of a synthetic resin. e.g. a polyamide, to which the dough does not readily adhere. The drum need not be round but may be e.g. polygonal, and it may be replaced by a moving belt. Its axis need not be horizontal. An additional kneading table may be provided by the delivery table 36.