Systems and methods describe improvements in the automated production of meat analogues. Ingredients are provided, including oil, water, binding agent(s), and one or more forms of protein to be separately and continuously conveyed through a facility. Concurrently to the ingredients being conveyed through the facility, a number of actions occur. The system emulsifies the oil, water, and binding agent(s) within an emulsifying machine to form a final emulsion. A hydration process is separately applied to at least one of the forms of protein. The system mixes and conveys the protein(s) with the final emulsion in a final mixer to form a final dough.

A method of manufacturing a homogeneous cheesecake mix is disclosed. More specifically, the method creates a harmonious and homogeneous cheesecake with the flavoring and coloring being distributed along the cheesecake mix. The present invention requires a cheesecake mix, a flavoring blend, a mixing bowl, a plurality of sensors, and a mechanical sensor. The initial amount of flavoring blend and the cheesecake mix are added into the mixing bowl to make an initial mixture. The initial mixture is mixed into a batter using a mechanical mixer. An incremental amount of flavoring blend is added and mixed into the batter to make a cheesecake mix. The cheesecake mix is then probed for color and concentration. Repeat the last two steps until desired color and flavor is achieved. Finally, the mechanical mixer is stopped to form the homogeneous cheesecake mix once the desired color and flavor is achieved.

A method to make a single dough ball using adaptive kneading technology is explained. An adaptive kneading technology which resides in a processor is used to form an optimal viscoelastic dough ball. The flour and liquid are mixed, the initial dough is contacted, the reading for resistance is recorded, if need be corrected and finally a dough ball is dispensed to make a flat bread.

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 process for preparing a soft cheesecake mixture, comprising the following steps: placing the ingredients for preparing the soft mixture in a pre-mixing member; carrying out a step of pre-mixing the aforesaid ingredients so as to blend them together to obtain a pre-mixed mixture having a density comprised between 0.72 g/mL and 0.84 g/mL; transferring the pre-mixed mixture into a collection tank whose temperature is maintained at a value comprised between 25° C. and 40° C.; continuously transferring a part of the pre-mixed mixture present in the collection tank towards a homogenising member; carrying out a step of homogenising the pre-mixed mixture by means of the homogenising member, whose temperature is maintained at a value comprised between 25° C. and 40° C. so as to obtain an emulsified mixture having a density comprised between 0.81 g/mL and 0.92 g/mL. The subject matter of the present disclosure is also a production plant for producing the soft cheesecake mixture.

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.

A mixing apparatus may include a bowl defining at least one bowl opening for contents of the bowl to exit therefrom, and a valve assembly configured to selectively attach to the bowl at the bowl opening and including at least one base portion defining a base opening and configured to selectively receive a seal portion, the seal portion being movable between open and close positions, wherein in the open position, the base opening is unobstructed allowing contents of the bowl exit the bowl via the base opening, and in the closed position, the seal portion blocks the base opening preventing contents from exiting the bowl.

A batter mixing system has a mix tank. The mix tank includes a dry mix feed, a liquid feed, a mixer, and a mix tank load cell. A distribution tank is in communication with the mix tank via a transfer pump. The distribution tank includes a distribution tank load cell. The distribution tank is in further communication with a process line via a feed pump. A control system is in communication with each of the mix tank load cell and the distribution tank load cell. The control system is configured to operate each of the mix tank and the distribution tank.

A dough-based food product, an apparatus and method for production thereof. A food product matrix to be foamed includes a proportion of a starch-containing raw material and a proportion of water. Gas that has been dissolved or is to be dissolved is introduced into the food product matrix to be foamed. The gas is dissolved under pressure in the food product matrix to be foamed. Gas bubbles are formed by expansion and increasing the volume with a resulting reduction in density of the dough as a result of bubble growth for formation of a foamed food product matrix of the food product to be produced. The foam is then stabilized. Gas is introduced into and dissolved in the aqueous component of the food product matrix to be foamed in a subcritical state below the critical point and at a pressure of 10 bar≤p<gas critical pressure.

Described herein are systems and methods for the automated adjustment of flour property measurement equipment such as dough rheometers. The systems and methods allow measurements of flour and dough to be performed on different rheometers with consistent results, regardless of the manufacturer or location of the rheometers. The systems and methods described herein allow a second rheometer, for example, that is deployed in the field to provide results that are consistent with a first dough rheometer, for example, that may be at a different location, or the same location but of the same or different manufacturer. The systems and methods can be used to calibrate, remotely and in real-time, dough rheometers that are deployed in various locations.