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.

The present disclosure relates to a method and a filling machine for portioning pasty masses for the purpose of food production, wherein a pasty mass is fed by the filling machine into the filling flow divider, where it is separated into a plurality of mass flows and discharged in portions in the discharge direction. At the end of each portion the mass flow is sucked back in a direction opposite to the discharge direction.

The present invention relates to a device for cutting a dough piece comprising; a first dough conveyor, for conveying at least one dough sheet in a direction of conveyance that extends in a length direction of the first conveyor; a cutting station, the cutting station comprises at least one module carrier, wherein; said module carrier carrying a cutting module, said module for cutting dough sheets passing underneath the cutting station, and; said module carrier is movable with at least a directional component in a width direction of the first conveyor, and to a method for cutting a piece of dough comprising the steps of: conveying at least one dough sheet on a conveyor; continuously cutting, with at least a directional component in the width direction of the conveyor, the at least one dough sheet comprising; wherein the cutting takes place with a plurality of cutting units, and; the cutting units are independently moved.

An edible cone production assembly for streamlined production of edible cones includes a conveyor, which comprises a pair of belts. A platform is engaged to and extends between the belts. A sheet, which is resiliently flexible, is engaged to the platform. A hopper, which is engaged to the conveyor, contains a batter, and portions the batter onto the sheet. A heating unit substantially encompasses a section of the conveyor between the first end and a second end of the conveyor. A guide is engaged to the conveyor within the heating unit and is positioned to selectively engage a plurality of forming units engaged to the platform as it traverses the heating unit to mold the batter into a cone as the heating unit bakes the batter. The cone drops from the platform as the platform rounds an end of the conveyor. The platform is one of a plurality of platforms.

A dough processing system includes a plurality of processing sections arranged one behind the other in a production direction, which are configured to execute different product programs. The dough processing system comprises a control device connected to the processing sections for activating the product programs at the processing sections, and wherein a program change from a first product program respectively set thereon to at least one new, second product program can be activated. By activating the program change at the processing section arranged in first place in the production direction, the control device is prompted to automatically carry out the program change in successive steps at that processing section of the processing sections following in the production direction at a time at which, within this processing section, the processing of a preceding product format last processed in accordance with the first product program is deemed to have been completed.

A stick-type food preparation system according to the present invention comprises: a forming apparatus for covering a filling-ingredient stick, which is formed by skewering a filling ingredient with a stick, with dough; an applying apparatus for applying a topping to a dough stick which is formed from the filling-ingredient stick in the forming apparatus; and a deep fryer for deep-frying in oil a semi-finished product which is formed by applying the topping to the dough stick in the applying apparatus.

Frozen un-proofed dough pieces are produced by cutting a dough sheet into strips and producing a score through an upper skin of each strip with at least one blunt deformation tool prior to freezing. The un-proofed dough pieces are formed by mass production, with an un-proofed dough sheet being cut to form dough strips which are then cut into the un-proofed dough pieces, with the score for each un-proofed dough piece being formed by pressing the upper skin of the dough down into the body of the dough, thereby deforming and pre-stressing the dough to create weak zones, either before, during or after the individual un-proofed dough pieces are actually created, but before freezing. Upon heating, openings are established in the upper skin along score lines.

Various examples are related to making flatbreads such as, e.g., a compact machine for making flatbread in a residential kitchen-type environment or other countertop, tabletop, or space limited applications. In one example, a machine includes a hopper including a mixing chamber configured for bulk addition of raw materials for preparation of flatbread pieces; a mixing assembly configured to blend the raw materials into a flatbread dough mixture; a dough piecing assembly configured to generate a dough piece from an extruded portion of the flatbread dough mixture; a lower platen configured to transfer the pressed flatbread dough piece to a cooking zone on the dough contacting surface for cooking; and a flatbread ejection station configured to remove a cooked flatbread piece from the machine. A second cooking zone can be included to further cook the pressed flatbread dough piece prior to ejection from the machine.

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.

A weighing, cutting and arranging system according to the present invention has a feeding section in which multiple rows of band-like dough are fed; a weighing and cutting section in which the dough of each row is cut so as to have a predetermined weight; and a discharging section in which cut doughs of the multiple rows are discharged in a single line. Each row of the weighing and cutting section has a shorter upstream conveyor with a weighing function, a longer downstream conveyor with a weighing function disposed downstream of the upstream conveyor, and a cutting device disposed upstream of and adjacent to the upstream conveyor. One of the multiple rows is defined as a reference row. After the cut doughs of the all rows are stopped at outlets of the respective downstream conveyors, the cut dough of the reference row is discharged.