• FA-123641 © Technisches Museum Wien, Photo: Peter Sedlaczek
  • FA-123645 © Technisches Museum Wien, Photo: Peter Sedlaczek
  • FA-123644 © Technisches Museum Wien, Photo: Peter Sedlaczek
Collection Area
Production Technology
Food, Beverages and Tobacco
1930 - 1939
At the moment this object is not published in the museum.

Bread roll notching machine, Ringl Patent, c 1930

The Kaisersemmel is a type of bread roll that translates literally as ‘imperial bread roll’ – but where does this name actually come from? From a Viennese baker called Kayser? Or is it the ultimate accolade for the best of the best? Or is it derived from the Italian a la casa, as the speciality of the house?

Whatever the case may be, there’s no mistaking its uniquely distinctive shape: rounded and notched like a five-pointed star. This increases the proportion of crust, giving the bread roll not just its characteristic appearance, but also its bite. If the five scored notches are made by hand, then we’re dealing with a Handkaisersemmel or hand-made imperial roll. So it seemed only natural to somehow mechanise this time-consuming manufacturing process.

In 1924 Alois Ringl in Vienna was awarded Patent No. 98437 for his invention comprising a ‘cutter head for a bread-roll notching and moulding machine’. The purpose of the invention was to replicate and replace the manual operation. Other inventors had previously failed in several attempts at similar solutions as the five typical strips of dough did not overlap and so became detached. Ringl’s patented invention with its cutter heads provided a remedy. ‘Such cutters entirely replicate the bread rolls manufactured by hand and portion the dough segments in such a way as to prevent the segments from detaching and opening up during baking.’

The bread roll notching machine at the Technical Museum Vienna comes from Messrs. Ringl & Co. in Vienna and was built around 1930. A rotating dish holds up to six pieces of dough, with the cutter head cutting into the dough at a skewed helicoid angle ‘so that the notching cutter moves through the dough mass without deforming the flaps of dough created as a result and the flaps overlapping shell-like in every direction’.

The machine was in operation for several decades at a bakery in Vienna’s 7th District. The principle underlying the Ringl method has been retained to this day. That is, however, the only trait the transmission-driven bread-roll notching machine from 1930 has in common with today’s bread-roll production lines.

Manufacturer: Alois Ringl & Co., Vienna
Production date: c 1930

Inv.Nr. 54285
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