An apparatus and method for processing a foodstuff comprises a closed conveyor path, a conveyor device, and a treatment chamber. The conveyor path includes an inlet and an outlet. The conveyor device is positioned within the closed conveyor path and configured to receive the foodstuff from the inlet. The conveyor device is further configured to convey the foodstuff along the closed conveyor path toward the outlet. The treatment chamber is positioned within the closed conveyor path downstream of the conveyor device for receiving the foodstuff from the conveyor device. The treatment chamber includes a rotatably driven first kneading shaft configured to collide the foodstuff within the treatment chamber.

An apparatus and method for processing a foodstuff comprises a closed conveyor path, a conveyor device, and a treatment chamber. The conveyor path includes an inlet and an outlet. The conveyor device is positioned within the closed conveyor path and configured to receive the foodstuff from the inlet. The conveyor device is further configured to convey the foodstuff along the closed conveyor path toward the outlet. The treatment chamber is positioned within the closed conveyor path downstream of the conveyor device for receiving the foodstuff from the conveyor device. The treatment chamber includes a rotatably driven first kneading shaft configured to collide the foodstuff within the treatment chamber.

A hydrator includes a dry module with a vertically oriented tube having a central axis, an interior, an upper inlet aperture, a lower outlet, and an inlet section including a dry inlet. A mixing segment includes a vertically oriented tube having an interior wall, a mixing-segment inlet at an upper end, and a mixing-segment outlet at a lower end. The mixing segment is vertically aligned with and sealingly connected to the outlet of the dry module. A rotating hydrator shaft has a liquid channel and a longitudinal axis aligned with the central axis of the dry module. Dry blades are disposed on and rotate with the hydrator shaft in the mixing segment. A hydrator nozzle is disposed on and rotates with the hydrator shaft and has a plurality of outlets in fluid communication with the liquid channel and open to the mixing segment for discharging liquid from the liquid channel.

A mixing machine includes a head extending over a bowl receiving location, a rotatable output shaft for receiving a mixer tool, and a gear system for effecting rotation of the rotatable output shaft about its axis and orbiting of the shaft axis about another axis. An electric motor includes an output operatively connected to drive the gear system. A variable frequency drive is connected to deliver 3-phase power to the electric motor to achieve variable speed and torque. The variable frequency drive includes a plurality of embedded sensors, including embedded current sensors and embedded voltage sensors. A diagnostic control is configured and operable to analyze outputs from the embedded sensors and produce an alert indication upon identification of a characteristic indicative of at least one of input power brownout, input power surge, machine short circuit, motor phase insulation arch, motor phase to ground arch or motor loss of phase.

A process for preparing a soft cheesecake mixture places the ingredients for preparing the soft mixture in a pre-mixing member. The process also includes pre-mixing the ingredients so as to blend them together to obtain a pre-mixed mixture having a density between 0.72 g/mL and 0.84 g/mL; transferring the pre-mixed mixture into a collection tank whose temperature is maintained between 25 ? C. and 40 ? C.; continuously transferring a part of the pre-mixed mixture in the collection tank towards a homogenising member; and homogenising the pre-mixed mixture by the homogenising member, whose temperature is maintained between 25? C. and 40? C. so as to obtain an emulsified mixture having a density between 0.81 g/mL and 0.92 g/mL.

Present Automatic machine for making flat edibles (1) mainly comprises of Dispensing module (2), Kneading Module (3), Dough-arm Module (4), Pressing Module (5), Flat edible arm Module (6), Baking Module (7), Electronic Module (8), Body and Structural parts (9). Said Dispensing module (2) is provided to dispense the raw materials for preparing the flat edibles wherein said raw materials generally, but not exclusively include flour, water and oil, said Kneading Module (3) is for kneading of raw materials dispensed, said Dough-arm Module (4) transfers the dough from Kneading module (3) to Pressing Module (5), said Pressing Module (5) facilitates in pressing the dough into flat round edible, said Flat edible arm Module (6) transfers flat round edible from the Pressing Module (5) to Baking Module (7) and Baking Module (7) to outside tray, said Electronic module (8) controls the working of present Automatic machine for making flat edibles (1).

A system and method for controlling blisters. The method begins by mixing the ingredients to form a dough with a moisture content between about 35% and 60%. The dough is sheeted and cut. Thereafter, the dough is pre-heated to reduce the moisture content to between about 10% and about 45%. The preforms are then docked and dehydrated. The docking system, in one embodiment, has a backing plate and a docking device with at least two docking pins of varying lengths. The docking device is adjustable relative to the backing plate. The system also has a removing plate which removes preforms from the docking pins.

The present invention relates to a system for providing a dough sheet, comprising a mixer for mixing ingredients to a dough, a portioning device for portioning the dough in batches into carriers, a first fermenting stage, formed by a cabinet, the cabinet comprising a conveyor, configured for conveying the carriers along a trajectory through the cabinet, a first handler for placing the carriers in a fermenting cabinet, a second fermenting stage, formed by a conveyor, a second handler, for picking the carriers from the cabinet and placing the dough batches from the carriers onto the fermenting conveyor, wherein the second handler is configured for placing the dough batches in a touching or overlapping manner and a dough sheeting stage, for receiving the dough from the second fermenting stage and forming a sheet from the dough.

Described herein are systems and methods for the automated adjustment of flour property measurement equipment such as dough rheometers. The systems and methods allow measurements of flour and dough to be performed on different rheometers with consistent results, regardless of the manufacturer or location of the rheometers. The systems and methods described herein allow a second rheometer, for example, that is deployed in the field to provide results that are consistent with a first dough rheometer, for example, that may be at a different location, or the same location but of the same or different manufacturer. The systems and methods can be used to calibrate, remotely and in real-time, dough rheometers that are deployed in various locations.

An automatic bread maker includes a housing; a baking pan disposed inside the housing to mix or heat bread ingredients and disposed with an upwardly facing entrance; and a hanging rack disposed inside the housing that accommodates a bread ingredient box and a stock bin disposed below the hanging rack and above the upwardly facing entrance. The hanging rack is disposed with a sawtooth blade that faces upwardly to pierce the bread ingredient box and the stock bin is disposed with a drop opening that faces the upwardly facing entrance and that has a size that is smaller than that of the entrance so that, when the bread ingredient box is pierced, the bread ingredients drop down into the stock bin, and wherein a driver is further disposed to control opening and closing of a cover of the stock bin to discharge at least a portion of the bread ingredients.