Rotary moulding rollers are used for soft doughs, where there is not much variation in dough properties. With this process it is quite easy to engrave the design, and we can also get two different kinds of dough separated in the hopper for a bi-coloured production. Rotary moulding rollers are made with non-toxic materials complying with food regulations and in particular they have a bronze body which can be or not teflonized and / or plastic material. And when the material is not enough for assisting a good performance of the release and long life of the roller, Errebi Technology consider special treatments such as sand blasting, or again, special construction of rollers with controlled temperature. Rotary moulding rollers have a particular geometry on which we can recognize staggered or straight rows, pitch of engravings, distance to distance specially designed to exploit the surface of the roller as much as possible but in respect of the distance to avoid sticking of the products to each other. The construction consists in a shaft with steel drum to be strong enough to prevent any bending and to support a set of interchangeable rings made with bronze and plastic, or bronze and Teflon coating. In some cases the construction can also be a solid one, but in all cases the proposals are customized solutions based on single needs. The rotary moulding roller is meant to be the heart of the process, while its cavites are meant to be the heart of the roller. It is not merely a recessed area to be filled with dough. Errebi Technology do a lot of design projects behind: radius, release angle, compensation in depth are just a few examples of all the parameters our engineers must take into consideration when designing a new mould. The whole to prevent and avoid “tails” on the biscuits, in other words that distorsion mainly caused by high speed of abrasive doughs and causing uncontrolled weights, low quality and thus higher costs in the process; but also to compensate in case of special oblong designs and/or very soft doughs with different depth in the cavity and avoid the so called “Pisa tower” effect and all the problems related with stacking and packaging. From this study it will depend a perfect release, a balanced requested weight and sizes of the final cookie.