FIELD: food-processing industry, in particular, baking of food products such as bakery products.
SUBSTANCE: method involves feeding dough from hopper into pressure chamber and further feeding dough from pressure chamber by means of screw into working chamber; feeding dough through inner ring to thereby reduce diameter of dough rope; feeding oil through radial apertures in inner ring; providing sliding motion of dough over heating surface of working chamber whose diameter is increasing as dough advances; removing gases released during baking process through openings in sleeves which couple parts of working chamber having different sections; cooling product at outlet end and cutting into pieces having shape corresponding to shape of working chamber section.
EFFECT: improved quality of bakery products.
1 dwg
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