A cake stacking system for supporting a multi-tiered cake includes a center rod that extends from a bottom of a base tier of the multi-tiered cake to an interior portion of an uppermost tier of the multi-tiered cake, and a plurality of peripheral rods arranged around the center rod, the plurality of peripheral rods disposed in each tier of the multi-tiered cake except for the uppermost tier of the multi-tiered cake. The center rod includes at least one first rod having a first height and one second rod having a second height. The first height is greater than the second height. Each peripheral rod includes a tubular member and a flange coupled to one end of the tubular member. The flange maintains a vertical position of the tubular member and supports a bottom surface of an above tier of the multi-tiered cake.

Methods and systems for reducing acrylamide concentration in heat-processed products, and products produced by such methods and systems are provided. The baked products may be sprayed with a riboflavin solution and then irradiated with a UV light source to initiate monomer reactions of acrylamide and reduce the concentration of the acrylamide in the baked product. In addition, riboflavin may be dissolved in heat-processed products, followed by irradiation of the riboflavin-containing heat-processed products with a UV light source to initiate monomer reactions of acrylamide and reduce the concentration of the acrylamide in the baked product.

A dispensing gun assembly includes a frame, a rod, a piston, a driver, a trigger, and a linkage. The rod slideably connects with the frame for linear movement with respect to the frame. The piston connects with the rod for movement with the rod. The driver selectively engages with the rod to move the rod in a linear direction when engaged with the rod. The trigger slideably connects with the frame. The linkage connects the trigger with the driver such that linear movement of the trigger with respect to the frame in a rearward direction results in the driver engaging the rod and linear movement of the rod and the piston in a forward direction.

A system and a method for forming wafer blocks. The wafer blocks include at least three wafer sheets and at least two cream layers of two different creams. The wafer sheets and the cream layers are arranged alternately and lying parallel upon one another.

A system for the personalized production of foods including an automated selection station of the type of food requested by the customer, including the relative topping, and of the method of preparation thereof, a preparation station of the dough portions (P) that constitute the base of the requested foods (X,X′), a first topping station of the dough portions (P) with ingredients to be cooked, a cooking station of the dough portions (P) with ingredients to be cooked, a delivery station to the customer of the finished foods (X′), means (IS) for transporting the dough portions (P) and/or the foods (X,X′) through the stations. The first topping station includes a counter with worker and a selection counter of the ingredients to be cooked freely accessible to the customers; the transportation means include a sorting device of the dough portions (P) towards the counter with worker or towards the selection counter.

A system for the automated coating of baked good with a water based icing is provided. In particular, a system for the automated movement of icing and controls of variables such as temperature, moisture, and/or flow rate of the icing is provided to maintain the characteristics of the icing for extended periods of operation of an associated coating system.

A depositing apparatus for depositing a filler substance, the apparatus including: a housing including a filler inlet and a filler outlet; a rotor member configured to rotate within the housing, the rotor member including at least one passage extending therethrough, between at least two passage openings, such that rotation of the rotor member moves at least one of the at least two passage openings into and out of alignment with the filler inlet and filler outlet; and a piston member positioned within the at least one passage that moves with rotation of the rotor member.

A cooking apparatus used for filling and decorating of foods, comprising in some embodiments a one-piece, funnel-shaped bag with a soft side wall, having an open first end at the “top” through which food material and coloring agents can be inserted into the bag and a closed second end at the “bottom” end of the funnel, with an integral, malleable, conical shaped, discharge orifice. The orifice may have serrations or ridges extending inwardly from the internal wall of the orifice, running longitudinally or parallel to the cone axis. The orifice may be initially closed or manufactured with a small opening. The orifice may be made of a material capable of being cut to yield an exit opening. The inwardly extending serrations that remain after a cut may insure that the material is “treated” as it is expelled from the bag through the orifice to yield a ribbon candy design.

A system to make a bread loaf includes means for moving continuously pans along a predetermined path, each pan including at least one cavity sized and configured for making a bread loaf. Means conditioning continuously a batch of unconditioned dough reduces the size of air pockets therein to form a conditioned dough. Means continuously extrude the batch of conditioned dough at a controlled volumetric feed rate and at a controlled pressure to provide a constant stream of conditioned dough that is continuously cut into individual packets. The entire batch is converted into individual packets of conditioned dough corresponding to a predetermined number of bread loaves to be produced from the batch, with all the packets deposited individually in cavities of the pans within 10-20 minutes after mixing ingredients that make the batch.

A sandwich making utensil includes a bread support for supporting a sandwich bread and two or more clips for holding the sandwich bread in the open configuration while fillings are added to the sandwich bread. In some embodiments, the bread support may be telescoping, foldable, flat, tub-shaped, or any combination of these.