A cutting assembly for cutting an extruded edible material includes an extrusion assembly having a food extrusion port that extrudes an edible material in an extrusion direction. A cutter frame having a cutting edge is positioned proximate the food extrusion port. The cutting edge moves through a cutting region proximate the extrusion port in a cutting motion. First and second servo motors are operably coupled to the cutter frame, wherein the first servo motor operates the cutting edge to define a first component of the cutting motion perpendicular to the extrusion direction. The second servo motor operates the cutting edge to define a second component of the cutting motion generally parallel with the extrusion direction. The first and second servo motors combine the first and second components to define a cutting path and a return path of the cutting edge through the cutting region.

A method for dispensing a mixture to a forming line includes using a hopper to produce individual batches that are fed to the forming line. A given amount of mixture is uploaded in succession, and the hopper is actuated so as to produce from the aforesaid given amount of mixture a maximum number of batches less than or equal to four.

This invention relates to a precision weighing system for transporting or moving portions of dough with a dividing slider (2) in a device for portioning and processing dough, wherein the system has a rotatably mounted, in particular pivotally mounted, first pivoting lever (11), and a rotatably mounted, in particular pivotally mounted, second pivoting lever (12), wherein the second pivoting lever (12) carries an actuating projection (18) for the reciprocating motion of the dividing slider (2), and the first pivoting lever (11) can be pivoted about the pivot bearing thereof by a drive, wherein an air bellows (4) is disposed between the first pivoting lever (11) and the second pivoting lever (12), the volume and/or shape of said air bellows being variable by compressed air admission, and which specifies the distance between the opposing lever arms of the two pivoting levers (11, 12).

The present invention relates to the production of wafers and more particularly to the use of a batter aerating system to obtain wafers with an effective density of at most 0.16 g/cm3, and with sufficient strength to be able to remove them from the wafer baking plates.

An apparatus and method for automatically removing dough pieces from overhead dough proffer, statically weighing the dough pieces and reinserting them back in to the proofer they were removed from in the process stream. The weight information is analyzed by a weighing mechanism which can include a weigh bucket or other means for weighing to determine whether it represents the weight of pieces or the empty weight, and may be used to provide a signal proportional to the weight of a dough portion, or group of dough portions in order to automatically adjust the rate at which dough is fed to the dividing mechanism, thereby increasing or decreasing the dough piece weights to maintain the desired amount of dough per piece.

An apparatus and method for automatically removing dough pieces from overhead dough proffer, statically weighing the dough pieces and reinserting them back in to the proofer they were removed from in the process stream. The weight information is analyzed by a weighing mechanism which can include a weigh bucket or other means for weighing to determine whether it represents the weight of pieces or the empty weight, and may be used to provide a signal proportional to the weight of a dough portion, or group of dough portions in order to automatically adjust the rate at which dough is fed to the dividing mechanism, thereby increasing or decreasing the dough piece weights to maintain the desired amount of dough per piece.

An apparatus for liquid dough goods preparation is provided. The device has a base formed of a vertical post and a horizontal beam attached to a top side of the post. A plurality of nipples are arranged along the post for dough dispensing. The nipples are directed at a baking surface for dispensing dough thereon. A dough leveling device is mounted on the horizontal beam. The leveling device has a blower with an outlet directed through the dough leveling device. In operation, as the dough is dispensed, air from the leveling device aids in a spreading and leveling of the dough on the baking surface.

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.

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 discloses an apparatus and method for making soft pretzel sticks and bites. The method involves conveying dough sheets, forming form V-shaped slot patterns, and trimming the dough sheet into parallel dough strips. The dough strips are cut along the midportion of each V-shaped slot pattern, producing dough strips with a central portion, and two series of dough segments extending from opposite sides of the central portion. The dough segments of each dough strips are folded into a braid pattern and cut into dough sticks or bites. The dough sticks and bites are washed in a caustic solution, allowing excess solution to drain through the braid pattern, then baked in an oven. The braid pattern allows the pretzel sticks and bites to expand and aerate during baking without being constrained by the pretzel skin, resulting in a soft, airy interior and a traditional exterior.