The second generation
Later, pattern rollers were produced which could be fixed into manually operated cookie apparatuses. These were a tremendous simplification compared to the very time consuming method of making cookies using models. The cookie moulding principle employed was based on the dough being pressed into the moulds of the pattern roller by a pair of rollers. The preformed dough pieces this created were then pulled (sucked) out of the pattern roller by what was called a suction band, which was pressed onto the pattern roller at high pressure. The surface texture of the suction band had greater adhesive power than the surface of the pattern roller. This allowed the preformed dough pieces to be demoulded from the pattern roller very efficiently and in very large quantities. At the time, that was a genuinely unique concept!
This principle is widespread even today, especially in the mass production found in large companies. The cookies produced using this principle (suction band principle) tend to be hard and crisp and can be found in all large commercial markets.