the embodiments of the present invention described below are not intended to be exhaustive or to limit the invention to the precise forms disclosed in the following detailed description . rather , the embodiments are chosen and described so that others skilled in the art may appreciate and understand the principles and practices of the present invention . as used herein , the term “ intermediate ” or “ dough intermediate ” refers to a dough product that is in an intermediate , physical step or phase and requires one or more further treatment or processing steps in order to complete the preparation of the finished product so that it is suitable for human or animal consumption . the additional treatment step may include , cooking , baking , heating , frying or the like , but is not to be construed as being limited thereto . turning now to fig1 an exemplary embodiment of the module of the present invention is shown by reference to numeral 10 . the module 10 , here illustrated as a hexagon , is constructed from a number of generally planar walls 12 . each of the generally planar walls 12 ( referring to fig1 a ) has a first face 13 and a second face 15 as well as first and second transversely extending end edges 17 and 19 and first and second longitudinally extending side edges 21 and 23 . a protuberance or extension 14 is shown attached to the first face 14 of the generally planar surface 12 . the protuberance or extension 14 extends substantially , generally perpendicularly from the first face 13 of the generally planar surface 12 into the internal configuration of the transport module of fig1 and is disposed so as not to be adjacent one of the first or second transversely extending end edges 17 and 19 . the internal configuration is generally complimentary of the external configuration of the transport module 10 . also as illustrated in fig1 a , one of the first and second transversely extending end edges may be in the form of a tapered end 16 so as to permit ease of entry of the dough intermediate into the module 10 . that is , the tapered end 16 serves as a cutting end or edge for the dough as it is pressed into the modules as illustrated in fig3 . a tapered end 16 may be provided on each of the generally planar surfaces 12 or only on predetermined surfaces , such as the leading or trailing edge depending on the direction the dough is being applied , or as according to the needs of the specific application such as to provide some aesthetic or other feature . in a further embodiment of the present invention , a hexagonally shaped module 10 is illustrated in fig1 b and is provided with a series of protuberances 14 , a total of six , only three of which are shown , on each of the generally planar surfaces 12 of the dough intermediate transport module 10 . obviously , if the module 10 were of a different geometric shape , i . e . square , round , pentagonal , triangle , heptagonal , etc . a different number of protuberances 14 may be provided . each of the protuberances 14 extends inwardly of the interior configuration ( into the interior of the hexagon ) and extends generally perpendicularly from the sidewall . the protuberance 14 extends a distance ranging from 1 to 4 mm with about 2 - 3 mm being preferred and from 2 . 5 mm to 3 mm being further preferred . the length of the protuberances ranges roughly from 20 - 30 mm and preferably about 22 - 27 mm but generally runs the width of the generally planar surface 12 or the width of the first and second transversely extending end edges 17 and 19 . the transverse extension of the protuberance 14 is generally greater than half the width of the face 12 of the module 10 . the width of the protuberance 14 is approximately 0 . 3 inches to 0 . 4 inches with roughly 0 . 35 inches being preferred . in one embodiment , the protuberance 14 is centered about one half inch from the end edge , specifically the end edge having the tapered end 16 . the positioning of the protuberance 14 is desirably arranged to slow or reduce the egress of the dough intermediate out of the module 10 prior to being dispensed into the waiting dough containers . the shape of the protuberances 14 themselves is not necessarily critical , however , in one embodiment of the present invention the shape of the protuberance is generally rounded so as to slightly grip and hold the dough intermediate , but not create a significant indentation , rip or other distortion in the dough . it has been found that the protuberances 14 extends from the planar surface 12 a distance of 2 . 5 mm to 3 mm successfully held the dough intermediates in the modules for approximately five minutes during downtime of the processing apparatus . the dough intermediates after preparation ( cooking or baking ) did not contain any detrimental defects ( such as rips or distortions ) caused by use of the protuberances as described above . turning now to fig2 a series of dough transport modules 10 are connected to one another at the second face 15 of the generally planar surface 12 . the connection is achieved through spot welds ( not shown ) that may appear on the transverse end edges 13 and 15 of the modules 10 . the attachment may also be accomplished through the use of clips , adhesives or other means that are suitable and provide adequate holding strength for the modules 10 . the arrangement of modules 10 , as shown in fig2 in a honeycomb appearance , has been incorporated into a cutter bar , which is designated generally by reference to numeral 18 . in an exemplary embodiment , up to 48 modules or cups 10 may be included in each cutter bar . a series of cutter bars 18 may be connected end to end via a connection bar 20 to create an endless belt configuration . in one embodiment , there may be 38 cutter bars in a single endless belt unit . the connection bar 20 is used to couple one cutter bar 18 to the next and as illustrated the connection is completed through use of a dovetail type arrangement , which is held in position through the use of pins or bolts ( not shown ). other connection configurations are possible such as tongue and groove , slotted configurations , etc . but the connection should be flexible so that the belt may be rotated around one or more axis &# 39 ; s . fig3 is illustrative of a schematic apparatus , generally designated at 30 , for processing the loose dough intermediates of the present invention . as illustrated , a series of cutter bars 18 are connected end to end to form an endless loop . the dough , illustrated by reference to numeral 32 is brought into contact with the cutter bars 18 by a conveyor 33 , but other arrangements are possible , such as the use of an extruder , gravity feed hopper , etc . the dough 32 , upon reaching the cutter bars 18 is then carried by the endless belt formed by the cutter bars 18 and is then pressed via a compression roller 34 into the individual modules of the cutter bars 18 . the tapered end 16 of each of the modules facilitates cutting of the dough and pressing the dough into each of the modules 10 . the cutter bar 18 advances to a dispensing or packaging station 36 at which motive force 38 ( for example a vacuum ) is applied to a series of plungers 40 to press the dough 32 from the cutter bars 18 into waiting dough containers 46 such as dough cans and then withdraw the plungers from the containers 46 . while dough cans are illustrated , obviously any sort of dough packaging may be used in connection with the present invention such as envelopes , flexible sleeves , boxes , and the like . each of the plungers 40 is provided with a ramming head 42 that is sized and configured to push the dough out of each of the individual modules and into the waiting dough containers 46 . a conveyor belt 44 or other advancing mechanism is provided to continually supply empty dough containers 46 to the packaging area . the conveyor belt 44 also serves to support the dough containers 46 . after the dough has been removed from the cutter bars 18 and the individual modules 10 , the cutter bars 18 are advanced again by a drive means 48 , illustrated in fig3 as a drive wheel where the cutter bars 18 are then readied for another filling cycle . after each of the dough containers has been filed , the conveyor 44 moves the filled containers off to a weighing station ( not shown ) to confirm that an adequate amount of dough or dough intermediates has been placed into the individual containers 46 . turning now to fig4 the module 10 is illustrated in a filled condition showing the dough intermediate 32 ′ being retained by at least a pair of generally perpendicularly extending protuberances 14 . as shown in fig4 a plurality of the protuberances 14 are used to hold the dough intermediate 32 ′ in place . fig5 through 8 are other illustrative embodiments of the present invention and include exemplary uses of the protuberances 14 in various configurations , including having the protuberances 14 on each of the generally planar surfaces as shown in fig5 ; alternate walls as illustrated in fig6 ; on adjacent walls as provided in fig7 ; and in an alternate geometric configuration in fig8 . it should be understood that the internal and external configuration of the modules 10 could be used in forming or creating the intended shape of the dough intermediate . ideally , the dough intermediates through use of the present invention should be able to be retained in each of the modules or cups 10 for at least five minutes . the present invention is used for a variety of dough intermediates such as in the formation of biscuits , rolls , buns and the like , but can also be used for other dough intermediate applications such as for example cookies , pastries , bread , bars and the like . it will thus be seen according to the present invention a highly advantageous dough intermediate module transport apparatus has been provided . while the invention has been described in connection with what is presently considered to be the most practical and preferred embodiment , it will be apparent to those of ordinary skill in the art that the invention is not to be limited to the disclosed embodiment , that many modifications and equivalent arrangements may be made thereof within the scope of the invention , which scope is to be accorded the broadest interpretation of the appended claims so as to encompass all equivalent structures and products .
the present invention is directed to an improved apparatus for processing dough intermediates that are less developed , softer or which have enhanced water or moisture levels . more specifically , the present invention relates to the use of an improved dough transport module , that has one or more protuberances extending generally perpendicularly from a supporting surface which supports the dough intermediate for a sufficient interval of time during processing so as to eliminate the waste and loss of dough intermediates prior to processing or packaging steps .