The cone rolling machine shapes the dough using a conical structure made of aluminum and aluminum arms that spiral around it. The dough from the cutting-weighing machine falls into an aluminum inlet trough. With the help of the rolling drum and guiding channels, the dough is shaped into a round form and reaches the resting machine. At the same time, the flour sifting mechanism prevents the dough from sticking to the discharge trough. Additionally, with the optional ventilation system, air is blown into the channels to prevent the dough from sticking to the drum. All aluminum parts can be optionally coated with Teflon. Standard machines are available in 7 models, designed to shape dough ranging from 50g to 1500g, with adjustable arms for shaping dough between 200g and 1500g.