The article defines rather complex and unpredictable movement of the dough in the gap between the working rolls and suggests the calculation for the optimal parameters for rolls shape (particular-ly the parameters and their effect on the dough). The functional dependences of the permissible diameter and the gap between rotating rollers are substantiated. The block diagram of the geomet-ric bounding parameters of the gradient field of the viscous fluid flow is proposed herewith and the equation on the basic constructive parameters (h, r) affecting the pouring process efficiency is presented. Analysis of experimental results revealed that the main features of the machine provide the necessary stable shape products and good rheological parameters of these products. Rheologi-cal testing indicators allow for a rational approach to decision to operate a rolling process. At the same time they improve quality control methods and will have an impact on design parameters of rollers and chambers’ modes. The proposed method not only allows obtaining a predetermined pressure, but also allows defining the optimal shape of the gap, wherein the pressure gradient is constant.