same speed in the same direction in avoidance of relative movement and are immersed in the oil bath at line im to a depth of 1 34 to 2 34 over the top surface of the dough upon entering the bath surface water from proofing that has condensed on the dough is instantly evaporated and the cooking starts the bath temperature is at 360 u00b0 410 u00b0 f within the cooking zone near the surface of the bath as previously noted and the travel time in the bath from immersion point im to emersion point em is 40 50 seconds eight fourteen percent of the formula water is lost during submersion in the oil and some of the latter is imbibed by the crust in its place water loss or retention is controlled through immersion time and bath temperature the lesser of both affording the greatest retention of water and the least imbibition of fat and vice versa except that fat transference not due to water displacement is curtailed by higher temperatures over a lesser period of time the dough pieces are confined between the belts and their increase in volume due to leavening gas pressure from within is more of an upward development into the larger more open mesh of the upper balanced weave belt 32 than downward into the more supportive flat flex belt 42 although some corrugating effect of the latter is.