A vertical household noodle maker includes a base, a stirring container connected to the base, a stirring rod longitudinally arranged in the stirring container, an extrusion cylinder horizontally arranged at one side below the stirring container, a spiral rod arranged in the extrusion cylinder, an extrusion die and a control unit. The stirring rod includes a rod body and a stirring blade. The motor rotates the stirring rod and the spiral rod, and a feeding inlet in communication with the extrusion cylinder is provided at a bottom of the stirring container. An inner wall of the stirring container is provided with a cutting rod, and a projection of the cutting rod at least partially overlaps with a projection of the stirring blade in the horizontal direction when the stirring blade is driven by the motor to rotate to a position of the cutting rod.

Provided is a method and device for shaping dough to produce baguettes, long loaves, elongate rolls or the like. Starting with a laminated dough strip being spread out over a conveyor belt the laminated dough strip is cut in the longitudinal direction into a plurality of smaller strips, transversely spacing the smaller strips apart from each other, and cutting them to length by a transverse cut so as to define smaller dough strip portions extending longitudinally over the conveyor belt in transverse rows substantially perpendicular to the longitudinal axis of the conveyor belt. At least one transverse row of longitudinal smaller dough strip portions is shaped, driven by an alternating transverse movement of a shaping plate extending transversely to said conveyor belt and located above said row(s).

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 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 is directed to rotary molded products and methods of making rotary molded products. Methods of making rotary molded products include combining a reduced-fat dough with a fat to make a dough with the ability to be used in a novel array of rotary molded shapes. Dough pieces and cooked rotary molded products having novel features and dimensions are also provided.

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 coupler that mounts a platen to a dough press to compensate for expansion of the heated platen to prevent warping. The coupler has a center plate securely sandwiched between an inner plate and an outer plate. The center plate has three equidistantly spaced voids. An expansion compensation lattice has at least one narrow bar extending laterally between the void sides within the void and a center plate expansion hole in a disc at the lateral center of the bar. The inner and outer plates are solid. The plates are secured together by bolts at the center and perimeter of the plates. Expansion bolts extend through the center plate expansion hole, an outer plate expansion hole, a spacer, the heat pad, and into a threaded hole in the platen. The heated platen pulls the expansion bolts outwardly, causing the lattice to bend outwardly, thereby preventing the platen from warping.

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.

In some embodiments, a dough pressing system includes means for coupling a cover to a pressing platen, wherein the cover can reduce the wear caused to the pressing platen by the heat and pressure used to process one or more products. The cover optionally can be configured to be removably attached to the pressing platen with vacuum pressure. In some implementations, one or more spacers are placed between the cover and the pressing platen. The thickness of the spacers can adjust the thickness and diameter of products processed by the pressing platen. For example, to increase uniformity among products pressed together in a press cycle, the spacers can have different thicknesses that correspond with the location of the spacer in the pattern of dough balls.

Device for folding at least one dough piece, comprising at least one folding shoe, for folding a dough piece conveyed along the folding shoe about a folding line in the direction of conveyance, a support, for carrying the at least one folding shoe above a conveyor for the dough piece wherein the folding shoe is mountable to and demountable from the support by a sliding connection. The specification further relates to a folding shoe, and to a dough line.