FIELD: food-processing industry. SUBSTANCE: apparatus has rotary member with planetary rollers movable along circular path. Conveyor is positioned in spaced relation and below rotary member for stretching bakery dough within working space. Each planetary roller is mounted for rotation on shaft. Conveyor has rollers positioned in opposed relation to planetary rollers. Working space is continuously decreasing from inlet to outlet end of conveyor. Thin and stretched dough is readily produced by exposing it to the action of low pressure, with glutinous structure being maintained. EFFECT: increased efficiency and improved quality of bread. 8 cl, 5 dwg
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