A multivariable method for continuously producing bakery products including: producing a first dough phase, applying the first dough phase to a first conveyor belt, inputting the relaxed first dough phase into a second kneading device and producing a second dough phase, applying the second dough phase to a second conveyor belt, transferring the dough strip onto a third conveyor belt, folding the dough strip, inserting the dough strip into a second rolling device, cutting the dough strip into a predetermined number of dough pieces, loading baking molds with the dough pieces, fermenting the dough pieces baking the dough pieces, removing the baked bakery product, and cooling the bakery product, and cooling the baking molds after the baked bakery product has been removed.

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.

An appliance for the controlled rising of dough includes a cuboid-shaped housing having a control knob in electrical communication with a power source and a thermostatically controlled heating element secured within a removable bladder. A drawer is provided beneath a dough chamber configured for the storage of flour-coated towels. The legs of the device have the appearance of teacups. The device provides a convenient method of permitting dough to rise in a controlled environment.

An appliance for the controlled rising of dough includes a cuboid-shaped housing having a control knob in electrical communication with a power source and a thermostatically controlled heating element secured within a removable bladder. A drawer is provided beneath a dough chamber configured for the storage of flour-coated towels. The legs of the device have the appearance of teacups. The device provides a convenient method of permitting dough to rise in a controlled environment.

The invention relates to a process and to a device for producing a pore-containing foodstuff, the matrix of which enclosing the pores contains starch. The process is characterized in that the dough is flowable, is admixed with pressure gas and is expanded through a nozzle into an adjacent flow-through channel so that the raw dough containing pressure gas foams in the flow-through channel. For warming of the foamed dough the flow-through channel has a section which is directly adjacent and has at least two electrodes arranged on its circumference for applying current to the foamed dough.

A package for food products including a first portion, a second portion, and at least one indicator. The first portion has a first closed end, at least one first side wall surrounding the first closed end, and a first open end opposite the first closed end. The second portion has a second closed end, at least one second side wall surrounding said second closed end, and a second open end opposite the second closed end. The first portion and second portion are movably connected at their respective open ends. The at least one indicator is placed in communication with the package such that when the package is expanded to a desired inner volume the indicator is activated. The closed end of either portion may be opened when a desired inner volume of a food product is reached.

A bread machine can include a housing, a bread container, a motor, and an electromagnetic locking mechanism. The bread container can be removably disposed within the housing. The bread container can include a paddle disposed within the bread container and a magnetic plate disposed on an exterior of the bread container. The motor can be disposed in the housing and configured to rotate the paddle within the bread container. The electromagnetic locking mechanism can be disposed within the housing and can include an electromagnet. The electromagnet can be configured to selectively engage and disengage the bread container. The electromagnet can be disposed within the housing to correspond with the magnetic plate of the bread container. A method of securing a bread machine for use is also provided.

A bread machine can include a housing, a bread container, a motor, and an electromagnetic locking mechanism. The bread container can be removably disposed within the housing. The bread container can include a paddle disposed within the bread container and a magnetic plate disposed on an exterior of the bread container. The motor can be disposed in the housing and configured to rotate the paddle within the bread container. The electromagnetic locking mechanism can be disposed within the housing and can include an electromagnet. The electromagnet can be configured to selectively engage and disengage the bread container. The electromagnet can be disposed within the housing to correspond with the magnetic plate of the bread container. A method of securing a bread machine for use is also provided.

The present invention relates to a method for preparing dough for frozen pizza, dough for frozen pizza prepared by the preparation method, and frozen pizza comprising the same.

A heat treatment system, comprises a tray holder with at least one tray for placing goods to be heated, a first heat treatment machine having a first heat treatment chamber adapted to accommodate the tray holder, the first heat treatment chamber having a first opening in a base part thereof, and an elevation apparatus configured to transport the tray holder between a first position within the first heat treatment chamber and a second position below the first heat treatment chamber through the first opening.