Dough rounding machine

Dough rounding is used in commercial baking to produce ball-shaped pieces.

Dough Rounding

What is Dough Rounding?

Dough rounding is used to produce a ball-shaped piece with a smooth outer skin by stretching the gluten on the outside of the dough, except one particular spot on the base.  This step is after the dough divider and before the intermediate proofer.


For smaller dough pieces like hamburger buns, the dough piece on the rounder bars, forms the shape of the V by rotating on its axis between the two inner surfaces of a ‘V’, where one side is driven and the other fixed or moving at a lower speed. Many rounders have profiled rounding tracks to give a more spherical shape. The V-angle, the differential speed, the length of moulding track and the shape of the track all determine the moulding effect and the shape of the dough ball.


Different types and shapes of rounders have been developed to modify the action on the dough.

  1. Conical Rounders: the most common type that consists of a cone which is rotated about a vertical axis, with the track of the fixed moulding surface located in a spiral pattern about the outside of it.
  2. Cylindrical Rounders: a variation on the conical rounder using a track around a cylindrical drum.
  3. Rounding Belts: classified as ‘V’-type (two belts orientated in a V, at least one of which is driven), vertical type (similar manner to cylindrical moulders, with a track wrapped around a conveyor belt with the end-roller axis in a vertical orientation) and horizontal types (a track is placed upon or across a conveyor with its axis in the horizontal plane).
  4. Reciprocating Rounders: neither of the two faces of the rounder may be driven but at least one will reciprocate to present a ‘tucking’ action to the dough piece and give an action similar to hand moulding.

Some breadmaking processes require the rounder to impart a degassing effect. However, if the dough has been accurately machine divided, or comes from a breadmaking process which leaves little gas in the dough, then such a requirement is unnecessary.