implified. It has been successfully worked on doughs of all
descriptions, ranging from the tightest to those made with 20 gallons
of water to the sack. The same firm which brought out this dough
divider has also produced a dough-moulding machine, which has a wide
range of work. In this apparatus the dough is introduced between a
trough and a revolving table at a point on the outer periphery of the
latter. The order of things observed in hand moulding is here
reversed, as the trough, unlike the hand, is fixed, while the table
revolves around a vertical axis. This table is sharply coned, and can
be made to work the dough as much or as little as may be required. In
working dough for tin or Coburg loaves only one trough is used, but
for cottage loaves two parallel troughs are fitted, one taking the
lower and the other the upper half of the loaf. In the latter case, a
single piece of dough is fed into the machine and passed through an
automatic splitter, the two portions being automatically carried into
the troughs and simultaneously delivered at the other side of the
machine ready to be put together. With doughs which require
"handing-up," two machines may be used for moulding, the dough being
automatically fed from the divider to the handing-up machine, and
after a short proof passed through the finisher. But the moulding
machine may also be used as a "hander-up."

Another ingenious dough moulder, known as the Baker-Callow, works on a
rather different principle. Here the pieces of dough coming from the
divider are fed into the moulder by a canvas band, and are worked
between a large cylindrical roller and a vertically running canvas and
leather belt. To prevent pieces from dropping through, and to assist
the moulding process, a smaller roller is placed under and between the
cylindrical roller and canvas belt. A wooden puncher also assists in
working the loaves, which are finished by being rolled between a band
and a special shaped wooden moulding. This machine delivers the dough
in spherical shaped pieces. If intended for cottage bread they are at
once placed on the dough table at the side, and one piece is put on
the top of the other ready for the oven. It is claimed the machine
will deal equally well with large and small pieces at the same time,
so that the tops and bottoms can be made together. Should the machine
be intended for tinned bread, a special