Dough Rounder

The rounder closes these cut surfaces, giving each dough piece a smooth and dry exterior; forms a relatively thick and continuous skin around the dough piece, reorienting the gluten structure; and shapes the dough into a ball for easier handling in subsequent steps. Dough rounding is the second step in the make-up stage after dough dividing. During rounding, the divided dough piece is shaped into a ball for easier handling, and in some cases, coated with dusting flour to prevent dough pickup in the equipment's product-contact surfaces, e.g., belt conveyors.