A method of using compact apparatus for automatically making a plurality of flat edibles includes a storage and dispensing limit 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 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 by the platen unit. This method has very little human intervention. One has to load the flour and water in their respective containers and every other step is automated.

A system for overturning tanks, in particular tanks of kneading machines, includes a vertical supporting structure, an overturning unit, which is mobile along the structure between a lowered position and a raised position and can turn about an axis transverse to the vertical direction, and a system for driving the movement of said unit between said lowered position and said raised position. A further actuation system is provided for governing the movement of rotation of said unit independently of said movement between said lowered position and said raised position.

A method of making bread uses an automatic bread maker and an ingredient box. The method includes: put the bread ingredient with flour and baking powder according to proper formula into the accommodating room of the ingredient box and packaged; then place the ingredient box faced down in the hanging rack above the baking pan inside the automatic bread maker, operate the bread maker to make the sawtooth blade of the hanging rack pierced the film of the ingredient box and the bread ingredient inside fell down into the baking pan, then water the baking pan; close the housing of the automatic bread maker and turn on the baking pan, the bread ingredient is processed with working dough of mixing, stirring and kneading; get the baking pan out, and remove the bread of baked and shaped.

Disclosed is a mixing system for making a dough ball. The mixing system comprises a cup for receiving a plurality of ingredients to be mixed, the cup comprising a base and side wall. The mixing system also comprises a blade for mixing the ingredients in the cup to develop the dough ball, the blade and cup together defining a mixing volume, and a drive system for moving at least one of the blade and the cup to change a size of the mixing volume.

A batter mixing system has a mix tank. The mix tank includes a dry mix feed, a liquid feed, a mixer, and a mix tank load cell. A distribution tank is in communication with the mix tank via a transfer pump. The distribution tank includes a distribution tank load cell. The distribution tank is in further communication with a process line via a feed pump. A control system is in communication with each of the mix tank load cell and the distribution tank load cell. The control system is configured to operate each of the mix tank and the distribution tank.

A batter mixing system has a mix tank. The mix tank includes a dry mix feed, a liquid feed, a mixer, and a mix tank load cell. A distribution tank is in communication with the mix tank via a transfer pump. The distribution tank includes a distribution tank load cell. The distribution tank is in further communication with a process line via a feed pump. A control system is in communication with each of the mix tank load cell and the distribution tank load cell. The control system is configured to operate each of the mix tank and the distribution tank.

Systems and methods describe improvements in the automated production of meat analogues. Ingredients are provided, including oil, water, binding agent(s), and one or more forms of protein to be separately and continuously conveyed through a facility. Concurrently to the ingredients being conveyed through the facility, a number of actions occur. The system emulsifies the oil, water, and binding agent(s) within an emulsifying machine to form a final emulsion. A hydration process is separately applied to at least one of the forms of protein. The system mixes and conveys the protein(s) with the final emulsion in a final mixer to form a final dough.

A kneading machine includes a removable bowl trolley and a tongs locking device to fix the bowl trolley to the kneading machine. The tongs locking device includes tongs with two arms, which in a closed position fixes the bowl trolley in a predefined position and in an open position releases the bowl trolley for removal. The tongs locking device includes a linear drive with an adjustment direction and a lever system adjustable by the linear drive. The two arms of the tongs are rotatably mounted on a lever system and are adjustable by the linear drive between a closed and an open position of the tongs locking device.

A method for making bread includes arranging a predetermined amount and number of ingredients for making a dough in an agitator vessel, mixing the ingredients to form the dough, allowing fermenting of the dough, and baking the dough at a predetermined temperature for a predetermined time. A monitoring of fermentation of the dough occurs by using a VOC sensor. The VOC sensor provides a sensor signal dependent on a concentration of VOC molecules set free from the dough during fermenting. The sensor signal is analyzed to determine a current fermentation status of the dough. The current fermentation status is compared with a predefined fermentation status, and, dependent on the comparison, a control signal is provided which indicates that baking should be started.

A method for making bread includes arranging a predetermined amount and number of ingredients for making a dough in an agitator vessel, mixing the ingredients to form the dough, allowing fermenting of the dough, and baking the dough at a predetermined temperature for a predetermined time. A monitoring of fermentation of the dough occurs by using a VOC sensor. The VOC sensor provides a sensor signal dependent on a concentration of VOC molecules set free from the dough during fermenting. The sensor signal is analyzed to determine a current fermentation status of the dough. The current fermentation status is compared with a predefined fermentation status, and, dependent on the comparison, a control signal is provided which indicates that baking should be started.