A machine for manufacturing of flatbread mainly Ethiopian Injera, sometimes known as Enjera. The machine comprises five sections namely batter reservoir, batter depositor, baking section, picking section and baking surface cleaning section. The batter reservoir comprises a tank with a blender to slowly blend the batter to attain uniform viscosity and a mesh to filter out any coagulated materials in the batter. The batter depositor section has an integrated batter deposition apparatus that deposits batter to a uniform thickness on a hot non-sticky baking surface. The baking section comprises of mechanism to close lids of baking pans to bake bread to a desirable temperature. Picking section is where flatbread picked from the baking surface to be cooled to a room temperature and pack for distribution. Finally, the cleaning section is where baking surfaces cleaned and get ready to start another baking cycle.

The invention relates to a device for producing a baked good. The device comprises an accommodating unit, which is designed to accommodate a capsule, wherein the capsule comprises ingredients for producing a baked good. Furthermore, the device comprises a baking unit, which is designed to bake a dough, and an output unit for outputting a baked good baked in the baking unit. In addition, the device comprises a control unit, which is designed to cause dough, which comprises the ingredients from a capsule inserted into the accommodating unit, to be baked in the baking unit. The control unit is also designed to cause the baked good baked from the dough to be output by means of the output unit.

A method of making precooked meat pieces using a hybrid cooking system comprises preheating meat pieces to a temperature of at least approximately 140 F. to create preheated meat pieces. The preheated meat pieces are transferred to an oven heated with an external heating source. The oven includes internal surfaces, and the external heating source assists in keeping the internal surfaces at a temperature below a smoke point of fat from the meat pieces. The preheated meat pieces are cooked in the oven to a water activity level of 0.92 or less to create precooked meat pieces. Optionally, flavoring could be applied to the precooked meat pieces after the precooked meat pieces have been removed from the oven and before the precooked meat pieces have cooled.

A method of making precooked meat pieces using a hybrid cooking system comprises preheating meat pieces to a temperature of at least approximately 140 F. to create preheated meat pieces. The preheated meat pieces are transferred to an oven heated with an external heating source. The oven includes internal surfaces, and the external heating source assists in keeping the internal surfaces at a temperature below a smoke point of fat from the meat pieces. The preheated meat pieces are cooked in the oven to a water activity level of 0.92 or less to create precooked meat pieces. Optionally, flavoring could be applied to the precooked meat pieces after the precooked meat pieces have been removed from the oven and before the precooked meat pieces have cooled.

A method for selectively baking or crisp baking dough pieces based on a customer request for requested baked goods includes at least one input storage and at least one associated feeding device for respectively storing and feeding various kinds of dough pieces. A throughput baking oven selectively bakes or crisp bakes the dough pieces. The throughput oven has a conveyor for transporting the dough pieces through the baking oven. The throughput oven has only one oven space, and the conveyor has at least two conveyor belts passing through the oven space capable of simultaneously transporting dough pieces through the oven space. At least one output storage receives and stores the baked goods made from the dough pieces. After the customer request made through an operating unit, the requested baked goods are transported from the at least one output storage to the dispensing unit to be dispensed therein.

A method for selectively baking or crisp baking dough pieces based on a customer request for requested baked goods includes at least one input storage and at least one associated feeding device for respectively storing and feeding various kinds of dough pieces. A throughput baking oven selectively bakes or crisp bakes the dough pieces. The throughput oven has a conveyor for transporting the dough pieces through the baking oven. The throughput oven has only one oven space, and the conveyor has at least two conveyor belts passing through the oven space capable of simultaneously transporting dough pieces through the oven space. At least one output storage receives and stores the baked goods made from the dough pieces. After the customer request made through an operating unit, the requested baked goods are transported from the at least one output storage to the dispensing unit to be dispensed therein.

A kitchen appliance (100) is disclosed comprising a compartment (110) for receiving flour, said compartment comprising a sensor (120) for producing a sensor reading indicative of a dielectric property of said flour or a product comprising said flour. The kitchen appliance further comprises a processing arrangement (130) communicatively coupled to the sensor for determining an initial moisture content of said flour or product from said sensor reading and adapted to generate a control signal indicative of an amount of water to be added to the compartment as a function of the determined moisture content. A method of controlling a flour product-based food preparation process is also disclosed.

The invention relates to a device for the dough-saving production of a dough strand (28) from a dough mass (6) found in a container (5), for which the container (5) has an outlet (27) at the bottom. The container (5) is made to rotate about its axis (7). The outlet (27) is edged by the container (5) and by a cutting disk (13) forming at least a part of the base of the container (5). The cutting disk (13) is also made to rotate in the same direction as the container (5).

A shortbread type cookie produced by a process comprising the steps of: mixing the ingredients of a cookie dough, forming the cookie dough to form semi-finished products, baking the semi-finished products formed from the dough, thus obtaining the cookies, cooling the cookies obtained and packaging of the cookies; wherein the step of baking the semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on the semi-finished products by means of an impingement system. The cookie comprises, in weight per total weight, a dietary fibre content comprised between 1 and 25% (for example 10-25%), a lipids content comprised between 4 and 23% (for example 10-20%) and a simple sugars content comprised between 8 and 26% (for example 10-22%).

A shortbread type cookie produced by a process comprising the steps of: mixing the ingredients of a cookie dough, forming the cookie dough to form semi-finished products, baking the semi-finished products formed from the dough, thus obtaining the cookies, cooling the cookies obtained and packaging of the cookies; wherein the step of baking the semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on the semi-finished products by means of an impingement system. The cookie comprises, in weight per total weight, a dietary fibre content comprised between 1 and 25% (for example 10-25%), a lipids content comprised between 4 and 23% (for example 10-20%) and a simple sugars content comprised between 8 and 26% (for example 10-22%).