A method for continuous production and metered dispensing of portions of a flour agglutination product for kneading bread dough, wherein: - the formation of an initial choux paste at a desired temperature between 61±1 °C in a kneading bowl is provided by continuously delivering 10-20 % of the flour according to the recipe and mixing with hot water in the flour and water ratio between 1.0:1.0 and 1.0:1.4 in a hot zone of the kneading bowl, - the hot water is supplied continuously to the hot zone, - the hot water is maintained within a range of 65±5 °C, - the flour is supplied to the hot zone continuously via a flour introduction conduit, - the temperature of the flour that is to be risen is kept within 40±5 °C, - the flour introduction conduit is provided with a heater, - the walls and base of the kneading bowl are provided with a heater over the length of the hot zone, - flour and hot water are added in the form of streams aimed at a desired point of the primary contact for the primary mixing and rising, - the streams meet at the desired point of the primary contact in a dry region of the heated base of the kneading bowl, - the primary choux pastes that are continually being created are brought from the contact point to the common core of the initial choux paste and after that are thoroughly mixed in a hot zone until a homogeneous state is attained, and the desired temperature is maintained, - the thoroughly mixed initial choux paste is fed from the hot zone into a ventilated region of the kneading bowl, - at the outlet into the ventilated kneading bowl, an amount of oil specified by the recipe is dispensed in metered fashion continuously into the initial choux paste, - the mixed choux paste is ventilated with a transverse flow of air, - the finished flour agglutination product is supplied to a dough kneader, and portions of the continuously supplied agglutination product are dispensed in metered fashion with the aid of a storage-type dosing device, - the calculated desired dosage of the agglutination product moves out of the storage-type dosing device into the damp, continuously mixed mass of the yeast sponge, and after that, all of the flour and the remaining ingredients are added, and the dough is given a final kneading. - the formation of an initial choux paste at a desired temperature between 61±1 °C in a kneading bowl is provided by continuously delivering 10-20 % of the flour according to the recipe and mixing with hot water in the flour and water ratio between 1.0:1.0 and 1.0:1.4 in a hot zone of the kneading bowl, - the hot water is supplied continuously to the hot zone, - the hot water is maintained within a range of 65±5 °C, - the flour is supplied to the hot zone continuously via a flour introduction conduit, - the temperature of the flour that is to be risen is kept within 40±5 °C, - the flour introduction conduit is provided with a heater, - the walls and base of the kneading bowl are provided with a heater over the length of the hot zone, - flour and hot water are added in the form of streams aimed at a desired point of the primary contact for the primary mixing and rising, - the streams meet at the desired point of the primary contact in a dry region of the heated base of the kneading bowl, - the primary choux pastes that are continually being created are brought from the contact point to the common core of the initial choux paste and after that are thoroughly mixed in a hot zone until a homogeneous state is attained, and the desired temperature is maintained, - the thoroughly mixed initial choux paste is fed from the hot zone into a ventilated region of the kneading bowl, - at the outlet into the ventilated kneading bowl, an amount of oil specified by the recipe is dispensed in metered fashion continuously into the initial choux paste, - the mixed choux paste is ventilated with a transverse flow of air, - the finished flour agglutination product is supplied to a dough kneader, and portions of the continuously supplied agglutination product are dispensed in metered fashion with the aid of a storage-type dosing device, - the calculated desired dosage of the agglutination product moves out of the storage-type dosing device into the damp, continuously mixed mass of the yeast sponge, and after that, all of the flour and the remaining ingredients are added, and the dough is given a final kneading.