A food imprinting system including at least one imprint block, and a mounting plate having at least one opening dimensioned for receiving at least a forward portion including a printing face of the imprint block, wherein the imprint block and the mounting plate are mounted within an imprinting assembly.

A baked good interior removal device facilitates removal of a soft interior of a baked good from an outer crust. The device includes a handle and an axle extending from the handle. A motor positioned within the handle selectively rotates the axle relative to the handle. A head is coupled to the axle. The head includes a cylindrical wall and a plurality of scoops extending outwardly from the cylindrical wall for engaging and removing an interior of a baked good from an exterior of the baked good as the head is rotated.

A sandwiching machine includes a wafer conveying mechanism including multiple wafer conveyance rows and a pair of spaced apart belts. Each belt is positioned toward respective sides of the mechanism such that the belts are located laterally away from the wafer conveyance rows. A plurality of pusher bars extend laterally between the spaced apart belts and connected for movement therewith. Each pusher bar extends beneath a conveyance path of each wafer conveyance row and includes at least one pusher pin extending upward into the conveyance path. At least one stencil assembly extends over the wafer conveyance paths for depositing material onto wafers traveling along at least one of the wafer conveyance paths, wherein a deposit location of the stencil assembly is laterally spaced from each of the belts.

A baked good interior removal device facilitates removal of a soft interior of a baked good from an outer crust. The device includes a handle and an axle extending from the handle. A motor positioned within the handle selectively rotates the axle relative to the handle. A head is coupled to the axle. The head includes a cylindrical wall and a plurality of scoops extending outwardly from the cylindrical wall for engaging and removing an interior of a baked good from an exterior of the baked good as the head is rotated.

Filled dough producing apparatus is disclosed for making a food product, such as baozi, a traditional Chinese food; by folding and constricting close a circular dough wrapper around and encasing its dough filling in an apparatus that comprises a folding tubular assembly made of an assembly of multiple jointed corrugated tubes. Been flexible radially and axially, the filled dough producing apparatus changes shapes by flexing fully opened to expose a filled dough receiving pocket, and by flexing fully closed the receiving pocket into a filled dough cavity.

An edible paste dispenser for applying decorative icing to cakes and other foods includes a tip assembly that connects paste containing chambers of a dual-chamber pastry bag and directs edible paste into a common extrusion nozzle. The tip assembly includes a pair of mating tubes secured via a locking nut to the extrusion nozzle. The tubes each have a sidewall portion that is generally S-shaped in cross-section and permits stable assembly and cooperative engagement of one tube with the other tube. After insertion of a tube into each pastry bag chamber, the tubes are attached to a common extrusion nozzle. The resulting extruded paste can include two different colored decorations, which can appear swirled S or other curvilinear shape provided by the two engaged cones. The tips of the cones, and paste containing bags, terminate just above the exit portal of the common nozzle.

One variation of a method for slicing a type of whole bread buns includes: retracting a cutting block along a chute into a load position; dispensing a whole bread bun into the chute between the cutting block and a blade extending across the chute; advancing the cutting block along the chute toward the blade; detecting contact between the cutting block and the blade at a contact position; at a first time, advancing the cutting block into a pierce position offset from the contact position toward the blade by a pierce distance less than a common width of the type of whole bread buns; and, at a second time succeeding the first time by a pierce duration, advancing the cutting block from the pierce position into a slice position adjacent the blade to drive the whole bread bun fully through the blade.

A stamp system includes a top portion and a bottom portion, each shaped to resemble a slice of bread. The top portion has a lower surface that forms a pattern to be stamped into an edible item. The bottom portion has an upper surface that is configured with a tray that is shaped to carry an edible ink. The stamp system is used to stamp both a physical impression and a pattern in edible ink onto an edible item, such as a sandwich made of sliced bread.

The layered cake stabilizing system comprises a stabilizer and one or more cake pans. The one or more cake pans may be configured to bake multiple layers of a cake. The one or more cake pans may be operable to create a central aperture in each layer of the cake. The stabilizer may comprise a stabilizer rod rising vertically from the top center of the stabilizer. The multiple layers of the cake may be placed on the stabilizer such that the multiple layers stack to form the cake and the stabilizer rod passes through the central apertures of individual layers. The stabilizer rod may prevent horizontal movement of the individual layers. The layered cake stabilizing system may further comprise an outer box for protecting the cake and a cake lifter for placing the stabilizer and the cake into the outer box.