CPC A21C 9/085 (2013.01) [A21C 9/08 (2013.01); A21C 9/088 (2013.01); A21D 2/02 (2013.01); A21D 6/00 (2013.01); B65G 15/16 (2013.01); B65G 15/62 (2013.01); B65G 2201/0202 (2013.01)] | 13 Claims |
1. A method for orienting a wound dough product in a defined end position, wherein the dough product is produced by winding a triangular or trapezoidal dough piece, wherein the dough product is wound starting from a base of the dough piece and a narrower tip of the dough piece forms an end protruding on an outside on a circumference of the dough product, and wherein the end position of the dough product is defined by a specific position of the end protruding on the outside,
wherein the wound dough product is driven along a predefined segment or for a predefined time with a driving torque or a driving force so as to rotate about a longitudinal axis of the dough product in order to thereby effect a rolling motion of the dough product on an inclined support, wherein a rotational direction of the rolling motion of the dough product corresponds to a winding direction from an inside to the outside of the dough product, wherein the rolling motion is stopped when the defined end position, in which the end of the dough product abuts on the inclined support, is reached, wherein the rolling motion is stopped by rolling resistance caused by the end, and wherein a downhill slope force is utilized as a driving force for the rolling motion of the dough product, the downhill slope force being caused by dead weight of the dough product on the inclined support.
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