The present disclosure relates to systems and methods for producing an extruded protein product. In particular, a system for making an extruded protein product using a system that includes a die including channel having a transverse cross section that is a continuous loop along at least a portion of the length of the die is disclosed.

The present invention relates to a device for dispensing a dispersion, in particular butter, comprising an input means for receiving the dispersion; a pump, for forcing the dispersion under pressure into; a tube, for leading the dispersion under pressure to a delivery unit, comprising a delivery mouth, having an essentially elongate opening; at least one scraper blade, arranged along a first long side of the opening and a collector for moist, arranged under the opening.

The present invention relates to a device for dispensing a dispersion, in particular butter, comprising an input means for receiving the dispersion; a pump, for forcing the dispersion under pressure into; a tube, for leading the dispersion under pressure to a delivery unit, comprising a delivery mouth, having an essentially elongate opening; at least one scraper blade, arranged along a first long side of the opening and a collector for moist, arranged under the opening.

A device for the controlled delivery of a single service portion of buttered flavored toppings is disclosed. The device comprises a three ounce plastic vessel or bottle, wherein the bottle has a top that screws on to the bottle and wherein the top has a restricted nipple with a covering cap, wherein the nipple is configured to allow the user to apply the butter topping when desired. A method for the controlled delivery of single service portion of buttered flavored toppings is also disclosed.

A device for the controlled delivery of a single service portion of buttered flavored toppings is disclosed. The device comprises a three ounce plastic vessel or bottle, wherein the bottle has a top that screws on to the bottle and wherein the top has a restricted nipple with a covering cap, wherein the nipple is configured to allow the user to apply the butter topping when desired. A method for the controlled delivery of single service portion of buttered flavored toppings is also disclosed.

A method and device for housing, storing and presenting butter in a hand held fashion for use in dining, cooking, and storage, where the housing securely accommodates a standard quarter pound stick of butter within said housing. Said housing is comprised of a body having a single opening and features a cap for measuring variable amounts of butter protruding from such opening, The housing further possesses a threaded feature penetrating the length of the stick of butter and provides a bracket at the base of the stick of butter to securely move the butter into or out of the housing. The novel housing enables the user to load and unload the stick of butter in an ergonomic, sanitary, and efficient manner.

A method and device for housing, storing and presenting butter in a hand held fashion for use in dining, cooking, and storage, where the housing securely accommodates a standard quarter pound stick of butter within said housing. Said housing is comprised of a body having a single opening and features a cap for measuring variable amounts of butter protruding from such opening, The housing further possesses a threaded feature penetrating the length of the stick of butter and provides a bracket at the base of the stick of butter to securely move the butter into or out of the housing. The novel housing enables the user to load and unload the stick of butter in an ergonomic, sanitary, and efficient manner.

Methods involve packaging butter sticks by adding unformed butter to an extruder, where the extruder shapes the butter into defined dimensions, cutting the extruded butter at a desired length to form butter sticks, cooling the butter sticks, and flow-wrapping the cooled butter sticks within an adhesive film. Systems for packaging butter sticks involve an extruder, a cutting device, a cooling device and a flow-wrapping device, where the extruder shapes unformed butter into defined dimensions, the cutting device slices the extruded butter into butter sticks, the cooling device increases a firmness level of the butter sticks, and the flow-wrapping device packages the butter sticks within a sealed, adhesive film. The extruder, the cutting device, the cooling device and the flow-wrapping device may be connected.

A method and apparatus is provided for baking a pocketed bun having a mold base and separable housing. The mold base has a male mold with an outside profile shape that vertically protrudes above the base. The housing has a ring around a central opening that receives and seals to the male mold when assembled, forming a chamber with an open top to receive dough. The housing can either be a single piece or separable into two parts. The method of baking a pocketed bun with the mold base and separable housing starts with assembling the mold base and housing, filling the chamber through the open top, baking the pallet, then removing the housing from the mold base. The removal of the housing causes the ring to strip the pocketed bun from the mold base.

A spread container (2) includes a housing (6) configured to contain a spreadable material (4), a knife member (8) attached to or integrated into the housing (6), where the knife member (8) is configured to spread the spreadable material (4). The spread container (2) has a sealed opening (10) sealed by a seal (12), which opening (10) is configured to be opened by squeezing or pressing at least a portion of the housing (6) in such a manner that the spreadable material (4) can be dispensed through the opening (10). The opening (10) is arranged in such a way that the spreadable material (4) is dispensed onto the knife member (8) and flows in a direction towards the distal end (14) of the knife member (8).