Abstract
Soft doughs or those containing pieces like chocolate chips or nuts must be formed into dough pieces by extrusion rather than moulding. Wire cutting gives attractive product appearance but production efficiency is not as good as with other methods of dough piece forming. Co-extrusion permits the formation of products with a dichotomy of textures, colours and flavours. Depositing is a special form of extrusion suitable for pourable mixtures like sponge batter.
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