Treatment or preparation of farinaceous dough, batter, or pastry product, e.g., pie, etc.
426665000 - PROCESSES
Patent class list (only not empty are listed)
|Class / Patent application number
|Number of patent applications / Date published
|Treatment or preparation of farinaceous dough, batter, or pastry product, e.g., pie, etc.
|BAKED PRODUCTS - A method of maintaining softness in a cookie or cake, the method comprising: preparing a dough comprising 20-55% flour having a gluten content of less than 12 wt %, 10-50% sugar, 2-20% fat, 0-10% egg and/or milk solids, 5-30% water and a hydrophobin, and then baking the dough to form the cookie or cake is provided. The use of a hydrophobin for maintaining softness in a cookie or cake comprising flour having a gluten content of less than 12 wt % is also provided.
|WHEAT FLOUR SUBSTITUTE FOR BAKERY FOODS AND BAKERY FOODS PREPARED USING THE SAME - The present invention provides a method of improving quality of bread containing a swelling-controlled starch, comprising replacing 20-70% of wheat flour with a wheat flour substitute, wherein said wheat flour substitute comprises a swelling-controlled starch and a swelling-control free starch.
|Device and Method for Pinching at Least Two Dough Parts - The present invention relates to a device comprising a conveyor for conveying the dough parts wherein the pair of drivable pinchers is arranged along the conveyor movable with at least a directional component towards each other and wherein the sensor is arranged upstream in the direction of conveyance with respect to the pair of pincers. The invention further relates to a method for pinching at least two dough parts, comprising conveying the dough parts to a pinching location, detecting the presence of the dough parts by sensing means upstream with respect to the pinching location in a conveying direction and operating pinchers upon detection of the dough parts.
|DEVICES AND METHODS OF FACILITATING COOKING AND IRONING USING VIBRATION PULSES - Devices and methods for applying vibrations to cooking surfaces to prevent sticking of foodstuffs to the cooking surfaces and to facilitate improved cooking, such as by producing an aeration and/or spreading effect, and devices and methods for applying vibrations to the iron sole of an ironing appliance to facilitate the movement of the iron sole over a fabric, thereby improving the effectiveness of the ironing appliance in removing wrinkles, especially on thicker fabrics.
|Method for Increasing Shelf Life of Baked Goods - The invention provides a method of reducing moisture loss and a method of reducing shrinkage in a frozen baked good. Each method comprises preparing a baked good comprising a pre-gelatinized modified granular starch and freezing the baked good, the starch being present in said baked good in an amount effective to reduce moisture loss or shrinkage upon freezing relative to the absence of the starch.
|Apparatus for Manufacture of Flat Bread and Method for Manufacture the Same - A device and method for heating a food product are disclosed. The device contains a support member for supporting a food product in a first position and a second position, a heating mechanism associated with the support member and positioned to heat the support member when the support member is in the first position and in the second position, and another heating mechanism positioned to heat the food product when the food product is in the second position.
|CONTINUOUS OVEN WITH A CASCADING CONVEYOR - A continuous oven comprising cascading conveyors. In one embodiment the oven comprises an oven floor, a ceiling, a left panel, and a right panel. The oven floor and ceiling are attached by the left and right sides defining an oven cavity. Located inside the oven cavity is at least one cascading conveyor. Also within the oven cavity is a partition which separates the oven into an upstream end and a downstream end.
|FOOD PANS WITH THERMAL CONVEYANCE DEPRESSIONS - Various types of food preparation pans such as but not limited to food preparation pans used for baking, steaming, chilling, freezing and molding various foods and food combinations intended for consumption are disclosed. The pan includes a plurality of thermal conveyance depressions protruding in a vertically oriented disposition relative to a horizontal inner pan bottom surface; and upwardly projected depressions in an outer pan bottom surface of the thermal conveyance depressions to form hollow depressions spaced in between by bridging portions.
|STABILISED POTASSIUM BICARBONATE AND LOW-SODIUM LEAVENING COMPOSITIONS - Potassium bicarbonate is coated with an anionic or amphoteric surfactant, which is preferably a metal soap, such as calcium stearate, to inhibit caking on storage, and premature loss of carbon dioxide when mixed with acidulant, e.g. in a baking powder or self-raising flour blend. Loss of carbon dioxide in the blend may be further inhibited by coating the acidulant with surfactant. Combination of surfactant coating with an inorganic anti-caking agent such as silicon dioxide gives synergistic protection against caking of the potassium bicarbonate. Preferably the bicarbonate has D50 of between 35 and 200μ and is free from particles greater than 400μ.
|BACKPACKING OVEN - A portable oven includes a pivotable lid having a circumferential lip for retaining fuel atop the cooking vessel. The oven also includes a pair of opposing legs that creates space underneath the cooking vessel for additional fuel. Thus, foodstuff inside the vessel is heated on at least two opposing sides, thereby ensuring even heat distribution. The portable oven is lightweight and without detachable parts, uses natural fuel such as wood, and therefore is particularly well suited for backpacking and other outdoor endeavors.
|CONVECTION HEATING IN TRACK OVENS - In various implementations, track ovens may include spiral conveyor systems, burners, and/or fans for heating. The fans may transfer heated air from a first portion of the oven and deliver the heated air to a second portion of the oven through a ducting system. The ducting system may deliver the air proximate a top surface and a bottom surface of a bakery product. The ducting system may allow variable control of the hot air delivery.
|PROCESS FOR MANUFACTURING DIES FOR PASTA, THE DIES THEMSELVES, AND THEIR USE IN THE PRODUCTION OF PASTA - A process for manufacturing a die for pasta, having, inside a body (
|Toaster With Keep Warm Feature and Method of Toasting with the Same - A toaster comprises a housing, at least one spring-loaded bread tray, one or more heating elements, a bread tray retaining mechanism, a bread tray partial retaining mechanism, and a lifter arm slot. The bread tray is movable between an up position and a down position and is biased toward the up position. The bread tray retaining mechanism selectively retains the bread tray in the down position while the toasting operation is in progress and releases the bread tray from the down position when the toasting operation is complete. The bread tray partial retaining mechanism selectively retains the bread tray in a position between the down position and the up position after the bread tray is released by the bread tray retaining mechanism. In one embodiment, the lifter arm slot comprises an upper portion and a lower portion, the lower portion being wider than the upper portion.
|SYSTEM FOR APPLYING PATTERNED CRUST SEGMENTS TO DOUGH - A device and method to create additional segments of crust and topping zones on baked products such as pizza. The device is a base with a top surface and a bottom surface opposing the top surface and at least one pattern that protrudes from the surface of the base. Before cooking the baked product, the pattern is embossed into uncooked dough. Additional dough may be applied along the pattern on the flattened uncooked dough along the embossed pattern. The newly created crust results in additional segments of crust and topping zones throughout the pizza. Within the new topping zones, singular or combinations of toppings can be applied. Once baked, the product may be sliced along the crust segments, with each individual slice having toppings and a crust section.
|Device and Method for Pressing a Dough Part - The present invention relates to a method and device for pressing at least one dough part, such as a croissant, comprising a conveyor, for conveying dough parts in a direction of movement; at least one press stamp, arranged movable with at least a component in a direction towards a surface of the conveyor for pressing the dough part and wherein the press stamp is further arranged movable with at least a component in the direction of movement of the dough part.
|PORTABLE, FAST BAKING PIZZA STOVE AND RELATED METHODS - Portable stove in which wood can be burned for rapidly baking a plurality of pizzas on a small lot (one, maybe two at a time) basis in five minutes or less. The stove can be broken into sections/segments for transporting to a given site for assembly and use at that site before being disassembled for another use elsewhere. Preferred embodiments include individually leveling legs.
|METHOD FOR MANUFACTURING FROZEN COOKED NOODLES - Provided is frozen cooked noodles which can be stored in a frozen state for a long time and present satisfactory appearance and texture after defrosting. A method for manufacturing frozen cooked noodles comprising obtaining raw noodles by extruding dough containing from 0.5 to 5 parts by mass of a plant protein and 100 parts by mass of wheat flour containing 70 mass % or more of a regular wheat flour at a pressure of from 60 kgf/cm
|COOKING SYSTEM FOR A COOKING MACHINE, AND ASSOCIATED MACHINE FOR PREPARING PANCAKES AND METHOD
|Treatment of cooked product
|SYSTEM AND METHOD FOR COOLING BREAD AND RECOVERING THE EMITTED HEAT
|BAKING PAN AND PRODUCT PRODUCED THEREIN - A baking apparatus and method of baking buns and other products is disclosed. In one embodiment, the baking apparatus includes a base pan having a plurality of cavities and a top pan having a corresponding number of molds whereby dough placed between a cavity and a corresponding mold and baked appropriately results in a bun having a flat bottom and at least on closed end.
|NEW SHREDDING ROLL FOR THE PRODUCTION OF HIGH STRENGTH SNACKS - The present invention relates to a method and apparatus for producing thin, crisp shredded snacks having a substantially flat, chip-like appearance and texture. The snacks produced by the method of the present invention have characteristics of both shredded and sheeted snacks. The shredded snacks are produced by compression of a shredded laminate to avoid the fonnation of a puffed or pillowed appearance, as well as, the thick cracker-like appearance. Despite the compression, the shredded snacks exhibit a substantially uniform shredded, net-like appearance upon their surfaces and visually discernible individual shred layers. The strength of the laminate is sufficient to continuously undergo cutting, transferring, and packaging operations during mass production without tearing or breaking. The shredded snacks produced by the method are sufficiently strong for the addition of greater concentrations of inclusion materials and fillers during production and for dipping into and scooping of dips or sauces without breaking consumption.
|Methods for Producing Scoop Shaped Pita Chips - A method for forming pita chips in a conveyorized baking system is provided that includes forming dough into circular sheets having a diameter between about 1 inches to about 3 inches, and a thickness of about 1.5 mm to about 2.0 mm; proofing the circular sheets; baking the proofed circular sheets in a baking oven at a temperature above 500 degrees F. for a sufficient time to cause the proofed circular sheets to balloon and for upper and lower layers of the ballooned sheet to form into cupped shapes; splitting the upper layer from the lower layer to form a pair of cupped shaped pita halves; and toasting the pita halves for sufficient time to form scooped shaped pita chips.
|METHOD FOR MANUFACTURING FRESH PASTA - A fresh pasta capable of providing a cooked pasta having a smooth surface appearance and a hard and elastic texture comparable to boiled dry pasta. A method for manufacturing a fresh pasta comprising extruding, at a pressure of 80 kgf/cm
|Including incorporation of air or gas into dough material
|PROCESS AND APPARATUS FOR MANUFACTURING CONFECTIONERY PRODUCTS - In order to to provide a process and an apparatus for manufacturing confectionery products made from cereals, in particular thin ones having uniform shapes, which solve disadvantages in transporting such products, it is characterized in that a first and a second drying steps are arranged prior to cut-out baking raw material dough pieces in manufacturing thin confectionery products made from cereals and having uniform shapes, in which in the first drying step, drying is conducted by a step of transporting the raw material dough pieces aligned on transporting conveyor belts under a hot blast atmosphere inside a first drying compartment, a maturing step in a cooling state is arranged following a completion of the first drying step, and in the second drying step, drying is conducted by a step of transporting the raw material dough pieces in their mixed state under a hot air atmosphere inside rotary drums in an axial direction in a second drying compartment.
|METHOD AND APPARATUS FOR PRODUCING A DOUGH - The invention relates to a method and an apparatus for producing a dough, in particular a dough for bread for toasting, by means of an extruder. The extruder has at least two extruder shafts along which kneading elements for admixing a gas into a dough are arranged in at least one kneading section. Gas can be drawn off along a gas-removal section and therefore a defined proportion of the gas is established in the dough. Furthermore, a mould for discharge of the dough is arranged at the output of the extruder. A nozzle device is arranged at an input region of the extruder, it being possible for said nozzle device to be used to spray a preparation liquid onto a dough base material under pressure in order to form a starter dough.
|METHOD FOR PRODUCING BREAD FROM AERATED DOUGH - The components of the dough recipe are mixed in a dough mixing apparatus (
|Food product having an open-ended cavity, e.g., pretzel, etc.
|Process For Knotting A Dough Strand Into A Desired Form, Especially Knotting A Dough Strand In A Pretzel Form, Plus Related Apparatus - Process for the knotting of a dough strand into a desired form, particularly for the knotting of a dough strand into a pretzel form, wherein the dough strand subject to stretching of the dough strand length is knotted around a form element that provides the desired form for a dough strand with larger starting length than the actual length of the dough strand and/or the desired form with an increased form size, whereupon the form element that establishes the desired form is removed, at least partially, so that the dough strand that was placed into the desired form contracts into a final size.
|KNOTTING SYSTEM FOR A DOUGH STRAND - The invention relates to a device and a method for the automated production of knotted dough products, in particular pretzels. Said device comprises: a shaping table (
|METHOD AND APPARATUS FOR CUTTING DOUGH PRODUCTS HAVING HOLES FROM A DOUGH SHEET - A stamping apparatus may be used to cut a dough product having a hole from a dough sheet. The stamping apparatus may have multiple cutting blades, depending from a platen, that are configured for cutting complementary open shapes, in phases, that together form a closed shape defining the dough product periphery. The stamping apparatus may also have a tubular cutting blade depending from the platen, configured to cut a closed shape defining the dough product hole, that is nested within one of the blades that is configured to cut an open shape. The tubular cutting blade may be retractable about a finger contained therewithin that remains in a fixed position in relation to the tubular cutting blade as the blade retracts. Air trapped within the tubular cutting blade, between the finger and a cutout dough piece that does not form part of the dough product, may become compressed during blade retraction. The compression may facilitate ejection of the cutout dough piece from the tubular cutting blade. The finger may be omitted in some embodiments.
|Device for Forming Dough Pieces - The invention relates to a device for forming substantially straight, in particular wound, croissant dough pieces (
|Dough Processing System And Method Therefor - A dough processing system for processing a U-shaped strand of dough comprising a processing head, which has two gripping means for looping the dough strand, and a shaping table, which is provided with positioning means for positioning the dough strand, wherein the shaping table is embodied as a processing table, in which various positioning means of the processing table have multiple different processing functions.
|PRODUCTION DEVICE AND PRODUCTION METHOD FOR LAYERED FOOD - Provided are a production device and a production method for producing layered food having an outer shape and an inner hole shape formed into a shape different from a circular shape. A production device for layered food (
|Including coiling or twisting
|FOOD DOUGH FORMING APPARATUS AND FOOD DOUGH FORMING METHOD - A food dough forming apparatus (
|METHOD AND DEVICE FOR ROUNDED FORMING OF FOOD PRODUCTS - A method for forming a food product into a circular shape, wherein both ends of an elongated food product are connected each other and closed, or into a C-shape, wherein both ends of the elongated food product face each other and opened. The method includes (a) fixing one end of the elongated food product to a rotatable core member, (b) pressing the food product toward the core member by moving the core member close to and away from a pressing roller, when the food product is formed into a circular shape by being wound around the core member by rotating the core member, and (c) separating the formed food product and the core member by releasing the food product from the core member, after forming the food product 3 into a required shape by being wound around the core member.
|Looping Device for a Pretzel Shaping Machine
|Coiling sheet material
|Device and method for twisting elongated dough strips - The present invention relates to a device for twisting elongated dough strips, comprising at least one pair of grippers, each arranged for gripping and respectively releasing one short side of a dough strip, and means for mutually rotating the grippers around an axis of rotation. In an embodiment, the device comprises a first conveyor for supplying dough strips oriented with their long sides perpendicular to the direction of conveyance wherein the width of the first conveyor is chosen smaller than the long sides of the dough strips so that the short sides of a dough strip protrude from the first conveyor, and a second conveyor for carrying off the twisted dough strips. The invention further provides a method for twisting an elongated dough strip.
|METHOD AND DEVICE FOR ORIENTING WOUND DOUGH PRODUCTS IN A DEFINED END POSITION - The invention relates to a method for orienting wound dough products (
|Including sheeting, laminating, or folding
|MANUFACTURING METHOD AND MANUFACTURING APPARATUS FOR BAUMKUCHEN - There are provided a manufacturing method and a manufacturing apparatus for Baumkuchen for easily and properly suppressing shape distortion of the Baumkuchen caused in a manufacturing process thereof. In manufacturing the Baumkuchen by alternately repeating application of batter around the whole outer circumference of a spit and baking of the applied batter, the batter is scraped off outer circumferences of opposite end portions of the spit before baking only in early stage of manufacturing until the number of repetitions reaches a specified value. As a result, the number of cake layers formed at the opposite end portions of the Baumkuchen is reduced from that at the other portion and outside diameters of the opposite end portions are reduced from a normal outside diameter to thereby suppress partial increase in the outside diameter at the opposite end portions of the Baumkuchen caused by drooping of the batter at the end portions of the spit before baking.
|MACHINE FOR LAMINATING SOFT DOUGHS FOR PASTA - A machine configured to laminate a flour-based dough includes a support structure, at least one pair of counter-rotating lamination rollers, for example, with a diameter equal to or greater than 250 mm, carried by the support structure, and a driving device operable to drive the lamination rollers for rotation with a given difference in the rotational speeds thereof, which difference is between 3% and 7%, for example, equal to 5%. The machine further includes a non-motorized conveyor belt arranged to be set into motion by the lamination roller rotating faster than the other lamination roller.
|Methods For Producing Elbow-Shaped Crackers - A method of forming elbow-shaped crackers using a die cutter is provided. By one approach, the method includes first preparing a cracker dough, and then sheeting the cracker dough to form a dough sheet having a thickness. Next, the formed dough sheet is advanced through a die cutter to form a plurality of elbow-shaped dough pieces from the dough sheet. The formed dough pieces have a non-symmetrical degree of curvature between top and bottom sides thereof so that the formed dough pieces have a recognizable elbow-shaped configuration and the plurality of formed dough pieces are nested together by the die cutter so that there is no sheeted cracker dough remaining between adjacently nested dough pieces.
|METHOD AND APPARATUS FOR LAPPING FOOD DOUGH - An object is to provide a method and an apparatus for lapping strip-shaped food dough onto a transporting unit without repeatedly applying tension or relaxation. A method of lapping food dough in which strip-shaped food dough being continuously conveyed is lapped onto the transporting unit configured to transport the food dough in a direction intersecting a conveyance direction of the food dough. The method includes the steps of conveying the conveyed food dough
|Method and Device for Curling Up Dough Slices - The present invention relates to a method and device for curling up dough slices, comprising a conveyor for the dough slices, a gripping element, arranged above the conveyor, for curling up a dough slice conveyed under the gripping element by the conveyor, pressure means, for pressing curled up dough slices on the conveyor, wherein the distance along which the gripping element grips dough slices is adjustable in the direction of conveyance.
|ADJUSTABLE DOUGH ROLLER DEVICE - The invention relates to a dough roller device (
|Compact Appliance For Making Flat Edibles - A compact apparatus for automatically making a plurality of flat edibles includes a storage and dispensing unit that makes it unnecessary for a user to pre-measure ingredients. The apparatus also includes a mixing and kneading unit for making dough of optimal consistency. The mixing and kneading unit may be configured to prepare dough. The dough may be prepared by mixing and kneading the ingredients dispensed by the dispensers. The dough prepared may be transferred onto a lower platen from a transfer base by a transfer sweeper. The dough may be flattened in a platen unit. An upper platen and the lower platen of the platen unit may be heated to a pre-programmed temperature for cooking the flat edible. The temperature may also be manually set by the user based on user's preference. The flat may be cooked (e.g., heated, roasted and/or puffed) by the platen unit.
|Cookie Shaping Device - A cookie folding device for folding food to a desired shape. One embodiment of the cookie folding device includes a base, a center ridge and two arms. The arms pivot downwards, causing a cookie to bend around the arms and over the center ridge.
|PIE MOLD AND METHOD OF FORMING A PIE CRUST - A pie mold and method of making a pie crust that includes a rigid base and a flexible lid. The rigid shallow base includes a bottom plate and a side wall that forms a cavity of a size to correlate to a conventional pie or tart pan. The lid is placed atop the base to cover the dough-filled cavity and then the filled pie mold is chilled. Once the dough is sufficiently chilled, the dough is transferred to a conventional pie plate for baking. The pie mold may further include one or two optional non-stick liners that are positioned atop the bottom plate and upon which or in between which the dough is shaped. The liners are used to transfer the chilled and shaped pie dough to the pie pan, and peeled off prior to placing the pie dough into the pie pan and/or baking the pie crust.
|Dough Cutting And Dough Shaping Device - A dough cutting device for producing a dough piece for baking toast or the like. The dough roll is moved on a lower conveyor belt having a roll centerline oriented transverse to a conveying direction. At least one cutting knife rotating about a front rotational axis is arranged at a distance corresponding to a variably adjustable front separating gap above the lower conveyor belt, and sectionally cuts the dough roll, wherein a front connecting web of the dough roll remains.
|Method And Apparatus For Scaling Dough - An apparatus for scaling dough and method of using the same includes a pair of infeed rollers that provide dough to pair of positive pressure rollers that rotate faster that the rate dough is received. A bed defines a ram chamber with an inlet and an outlet. The bed is adjacent to the pair of positive pressure rollers. Dough is received in the ram chamber through the inlet. A ram disposed in the ram chamber reciprocates therein to compress dough. A rotatable head with a scaling chamber is adjacent the outlet of the ram chamber. The rotation of the head and the reciprocation of the ram are synchronized so that a downward stroke of the ram compress dough received in the ram chamber into the scaling chamber.
|Device and a Method for Circularizing Croissant Dough, a Device and a Device and a Method for Forming Croissant Dough in a U-shape, and a System for Producing Croissants - A device and a method for forming bar-shaped croissant dough in a U-shape, for then quickly and precisely arranging both legs of the U-shape to have the same length, and for producing croissants in a required shape are provided. A device for circularizing croissant dough
|DOUGH ROLLING SYSTEM - Apparatus and methods for preparing rolled dough sheets are provided. In an example, a dough rolling system can include a rolling board having first and second major surfaces and a first plurality of grooves within the first major surface and a plurality of removable templates configured to insert within at least one groove of the first plurality of grooves, wherein the plurality of templates are configured to define a shape and a thickness for a final dough sheet.
|PIZZA BASE SHAPING TOOL AND PIZZA BASE SHAPING METHOD - A pizza base shaping tool and a pizza base shaping method are provided that are capable of simply shaping a thin circular plate-shaped pizza base using sliced bread pieces. The pizza base shaping tool includes: a die receiver which serves as a seat; a cutting die which presses and shapes the bread piece; and a circular slipping sheet which is disposed between the die receiver and the cutting die, wherein the die receiver includes a disk-shaped placement base for placing the bread piece thereon, the cutting die includes a pressing plate which compresses the bread from the upside and a cutting die blade which is provided so as to protrude in a direction perpendicular to a pressing surface of the pressing plate and is used to cut the bread piece into the predetermined diameter, and the slipping sheet is positioned to the bread piece placed on the placement base.
|METHOD FOR NO-FLIP COOKING MECHANISM FOR A FOOD PREPARATION APPLIANCE
|DEVICE FOR FORMING A CONTINUOUS STRIP OF DOUGH
|Including dough dividing, slitting or incising
|METHOD FOR VOLUME DIVISION OF DOUGH AND IMPLEMENTING DEVICE - The invention concerns a method for volume division of bread-making, bakery, and pastry dough and the like, contained in a hopper. The method includes allowing the dough to flow by gravity into a chamber capable of measuring an amount of dough to be divided and extending beneath an opening located at the base of the hopper. The chamber is at least partly closed. The volume division of the dough into dough pieces of the amount of dough contained in the chamber is started. The divided dough pieces from the chamber are removed to be set on a discharge carrier. The invention also concerns a device for implementing the method.
|AUTOMATIC DOUGHBALLER AND METHOD - The present invention provides a dough dispensing system and a method of dispensing dough. In some embodiments, the method includes the acts of directing dough from a first plurality of dough receptacles to an adjacent second plurality of dough receptacles such that each one of the second plurality of dough receptacles receives dough from a corresponding one of the first plurality of dough receptacles, holding dough in the second plurality of dough receptacles until each of the second plurality of dough receptacles receives dough, and dispensing the dough from each of the second plurality of dough receptacles substantially simultaneously.
|PRODUCTION OF COOKIES HAVING LARGE PARTICULATES USING ULTRASONIC WIRECUTTING - A method for the continuous production of cookies having a high content of large inclusions, such as chocolate chips, nuts, and fruit pieces includes extruding a cookie dough containing the inclusions through a die orifice to obtain an extrudate dough rope, and cutting the extrudate dough rope with an ultrasonic cutting blade. The ultrasonic cutting severs the extrudate dough rope into dough pieces which fall onto a moving conveyer into a substantially uniform or regular array for uniform baking. The ultrasonic cutter is controlled to provide a roughened top surface on a dough piece to provide a home baked appearance upon baking, while cutting through the inclusions without substantial displacement of the inclusions which would cause pock marks on the surface of the dough piece, and without substantial dough piece weight variation.
|Food Dough Cutting Method and Cutting Apparatus - The object of the present invention is to provide a food dough cutting method and cutting device thereof capable of forming conveyed food dough strips that have nearly identical weight per unit time when dividing band shaped food dough into multiple food dough strips in the conveyance direction, and is further capable of performing the same number of cuts for each food dough strip when cutting each food dough strip along the width direction into food dough pieces having a specified weight.
|Baking Pan System - The baking pan disclosed herein creates a single, or double, bite sized baked product that has a crispy outer edge and a chewy interior. The ratio between the side of the interior insert of the pan and the exterior side of the pan is critical to form the desired product. The pan can range in size from about a 5 inch exterior diameter to a 16 inch exterior diameter with the interior insert increasing accordingly.
|DOUGH TRAY AND METHOD OF DISTRIBUTING DOUGH - A dough tray is provided for distributing dough. The dough tray includes a plurality of dough wells, a plurality of grooves defined by the dough wells, and a plurality of denesting features.
|Blunt Edge Dough Cutter - A dough cutting apparatus is suitable for cutting a sheet of dough. The dough cutting apparatus includes a structure defining a blunt dough engaging portion. The present invention can be embodied in a number of different ways, including a wheel cutter, a rotary drum cutter, a reciprocating head cutter, or another cutter.
|Dough Forming and Cutting Apparatus and Method - An apparatus and method is provided for forming and cutting a dough sheet into a plurality of generally spherically shaped, boule-type dough products in a continuous process. The apparatus includes a rotatable drum and a plurality of cutter molds disposed on the rotatable drum for engaging, shaping and severing dough from the sheet as the dough sheet moves along the dough travel path. Each of the cutter molds including a peripheral edge portion, a base portion and a curved, annular side wall defining a concave, generally bowl-shaped internal cavity, with the peripheral edge portion establishing a cutting edge for the cutter mold.
|Apparatus and Method for Simultaneous Cutting, Imprinting and Piercing of Dough - An apparatus configured for concurrently cutting, imprinting and piercing of a sheet of dough consisting of flour, water and yeast to produce imprinted loaves is disclosed. Arrays of molded frames each containing edged borders and an emboss pattern are placed onto the surface of a cylinder member configured for rotating onto a sheet of dough to simultaneously cut out loaves, imprint the loaves with the emboss pattern and pierce the loaf with pins. The emboss pattern contains areas raised above the surface of the cylinder member and recessed areas below that surface. The emboss patterns include a plurality of Coptic religious symbols that are imprinted onto the loaves to form a Korban used for ceremonial purposes. The emboss pattern is heated and initiates a par-baking process when the cylinder member engages the dough. The formation of the Korban loaves is completed by baking the loaves in the oven.
|Method and Apparatus for Forming Elongate, Strip-Shaped Bodies and for Producing Baked Products - Apparatus, arrangement, baking system and method for forming elongate strip-shaped bodies of a pumpable mass which is sensitive to shear forces for forming baked products. A pump apparatus conveys the mass into a pump outlet region. A dividing section is located downstream of the pump outlet region in the flow direction. A plurality of dividing openings delimited by dividing elements are provided in the dividing section. A plurality of separate dividing channels lead from the dividing openings as far as the mass outlet openings. A moving transport surface transports the strip-shaped bodies emerging from the mass outlet openings. The dividing channels comprise a continuously running-together reducing region and the mass outlet openings are spaced apart from one another in the transverse direction of the transport surface.
|FORM INSERT FOR USE WITH A SPRINGFORM PAN TO MAKE A UNIFORM THICKNESS CRUST - A form for use with a springform pan to make a uniform thickness crust that has both bottom and side surfaces, the pan having a bottom and sidewall surface, the form comprising a variable or fixed sidewall ring having top and bottom rims, a defined height, inner and outer surfaces, and two parallel slits extending between the rims that are over-lapable to set the sidewall ring diameter, and a plurality of spacers, that affix to a sidewall selected from the group consisting of the pan sidewall surface and the sidewall ring to control the spaced distance between the sidewall ring outer surface and pan sidewall surface to yield a substantially uniform side thickness crust, and wherein the sidewall ring is configured to enable the sidewall ring bottom rim to cut through raw crust material placed adjacent the pan sidewall surface.
|Blunt Edge Dough Cutter - A dough cutting apparatus is suitable for cutting a sheet of dough. The dough cutting apparatus includes a structure defining a blunt dough engaging portion. The present invention can be embodied in a number of different ways, including a wheel cutter, a rotary drum cutter, a reciprocating head cutter, or another cutter.
|Including mixing or kneading
|KNEADING MACHINE FOR PRODUCING A SEQUENCE OF DOUGH BATCHES - A machine for the production of dough mixes, in particular dough mixes for foodstuffs, includes a plurality of chambers, set in succession and communicating with one another via respective passages for enabling a flow of dough from each chamber to the next one; and at least one kneading implement provided in each chamber.
|Low profile batter dispenser - A low profile batter dispenser, for the housing of batter on a counter top for an extended period of time while cooling the batter to resist bacterial growth therein. The batter dispenser includes a housing, a batter container, and an ice pack assembly for holding an ice pack on the bottom of and in contact with the batter container.
|BAKING MOLD - A baking mold (
|WHOLE GRAIN NON-FLOUR BAKING PROCESS - A system is provided for producing gluten-free, vegan products at an industrial level. In one implementation, a vat system (
|Heating utilizing a foraminous or coated support, or container
|Bakery Process - A thawer for frozen dough including: an enclosure; at least one tray or conveyance for supporting at least one frozen dough piece within the enclosure; and a means to direct warm gas directly on to frozen dough within the enclosure. Also disclosed are: a method of producing a bread product by initially thawing a planer frozen dough piece; an apparatus for producing a bread product including a thawer; a planar frozen dough piece being elongate in shape and having a thickness within the range of 6-15 mm; and, a method of thawing frozen dough.
|PASTRY TRAY - A pastry tray includes a body having an outer region and an inner region. The inner region includes at least one aperture extending therethrough. The pastry tray also typically includes at least one leg extending at least partially vertically downward from the body. When the pastry tray is arranged on a container containing a heated liquid, heat and steam from the heated liquid pass through the at least one aperture. When a pastry is arranged on the pastry tray, the heat and steam act to warm, and in some cases soften, the pastry.
|FOOD PRODUCT HANDLING DEVICE - A spatula (
|FOOD HEATING DEVICE - One embodiment of a food heating device includes a platen (
|ROTARY BAKING SYSTEM AND METHOD - The present device is a rotary bake table which includes an indexing circular rotary table indexable at preselected intervals. The rotary bake table further includes a plurality of baking stations evenly mounted around and proximate the outer diameter of the rotary table wherein each baking station includes a baking surface; a heater for heating each baking surface; a batter dispenser for dispensing batter onto the baking surface wherein the batter dispenser including a dispensing head with a plurality of apertures for evenly filling the baking surface with batter.
|Conveyor Toaster with Self-Aligning Belts - A hybrid food heating device (
|DEVICE FOR BAKING DOUGH-BASED FOOD PRODUCTS, NET AND METHOD FOR BAKING SUCH PRODUCTS - A device includes a carriage and an oven including a baking chamber, a plurality of stacked baking soles and elements for heating the soles. The device includes a plurality of nets made of a heat-resistant flexible material and at least one cell for receiving the food products. The carriage is arranged for inserting the nets into the oven, for withdrawing same and for positioning same opposite a sole. The device includes elements for vertically moving the soles and/or the nets relative to each other to place the soles and nets in an active position in which the bottom of the cells of a net is in contact with the baking sole located opposite and is capable of deformation upon contact with the sole so as to bake the products by induction, and in a passive position, in which the bottom of the cells is separated from the sole located opposite.
|BAKING PAN FOR CUPPED FOOD PRODUCTS - The present disclosure provides a baking assembly with a first pan and a second pan. A food product is cooked between the two pans, and due to the shape of the two pans, has a cup shape than can be filled.
|MULTI-LAYERED CHILLED DESSERT - The present invention relates to a multi-layered, cooked and chilled dessert in a heat-resistant container and to a method for manufacturing it. The dessert of the invention is prepared by subsequently filling layers in a heat-resistant jar and baking the dessert comprising the layers, followed by cooling the dessert to chilled conditions. The dessert may be consumed as chilled dessert or, alternatively, following a re-heating step shortly before serving. The dessert of the present invention provides advantages with respect to food safety in that its manufacturing process is shortened and not prone to contamination if compared to prior art processes.
Patent applications in class Treatment or preparation of farinaceous dough, batter, or pastry product, e.g., pie, etc.
Patent applications in all subclasses Treatment or preparation of farinaceous dough, batter, or pastry product, e.g., pie, etc.