An adjustable tortilla maker comprises a base plate comprising a lower forming surface and a pressing plate comprising an upper forming surface. When the pressing plate is in a pressing state, the lower forming surface is opposite to the upper forming surface. A rotary shaft assembly comprises a pressing plate pin shaft mounted on a rotary shaft seat, and the pressing plate is rotatably connected to the rotary shaft seat through the pressing plate pin shaft. A mounting post is connected to the base plate, and the mounting post extends along a thickness direction of the base plate. The mounting post protrudes from the lower forming surface of the base plate, and the rotary shaft seat is configured to be movably mounted on the mounting post. A locking portion is configured to lock the rotary shaft seat to the mounting post at a predefined position.

Various examples are related to making flatbreads such as, e.g., a compact machine for making flatbread in a residential kitchen-type environment or other countertop, tabletop, or space limited applications. In one example, a machine includes a hopper including a mixing chamber configured for bulk addition of raw materials for preparation of flatbread pieces; a mixing assembly configured to blend the raw materials into a flatbread dough mixture; a dough piecing assembly configured to generate a dough piece from an extruded portion of the flatbread dough mixture; a lower platen configured to transfer the pressed flatbread dough piece to a cooking zone on the dough contacting surface for cooking; and a flatbread ejection station configured to remove a cooked flatbread piece from the machine. A second cooking zone can be included to further cook the pressed flatbread dough piece prior to ejection from the machine.

A dough press includes a handle and a press unit that includes a base seat, a lower press-plate and an upper press-plate. The base seat has a first recess sub-unit and a second recess sub-unit, each having at least one recess. A depth of the at least one recess of the second recess sub-unit is different from that of the at least one recess of the first recess sub-unit. The lower press-plate has an engaging sub-unit removably engaged with the at least one recess of a selected one of the first and second recess sub-units. The handle is pivotable relative to the base seat to drive pivot movement of the upper press-plate toward the lower press-plate, thereby compressing and flattening a dough.

An edible cone production assembly for streamlined production of edible cones includes a conveyor, which comprises a pair of belts. A platform is engaged to and extends between the belts. A sheet, which is resiliently flexible, is engaged to the platform. A hopper, which is engaged to the conveyor, contains a batter, and portions the batter onto the sheet. A heating unit substantially encompasses a section of the conveyor between the first end and a second end of the conveyor. A guide is engaged to the conveyor within the heating unit and is positioned to selectively engage a plurality of forming units engaged to the platform as it traverses the heating unit to mold the batter into a cone as the heating unit bakes the batter. The cone drops from the platform as the platform rounds an end of the conveyor. The platform is one of a plurality of platforms.

There is disclosed a method of forming a biodegradable container, such as a cup, comprising a plurality of successive press forming operations, each press forming operation comprising relative movement between an outer die 202 and an inner punch 204 from an open configuration to a forming configuration to shape a dough 400 as it expands. There is also disclosed a corresponding forming apparatus and container.

There is disclosed a method of forming a biodegradable container, such as a cup, comprising a plurality of successive press forming operations, each press forming operation comprising relative movement between an outer die 202 and an inner punch 204 from an open configuration to a forming configuration to shape a dough 400 as it expands. There is also disclosed a corresponding forming apparatus and container.

An apparatus and method for baking a hollowed-out bagel substitute product is disclosed. A composite tray is provided with a tray portion that supports bread dough within tray cups, and a cover portion that sits on top of the tray portion. In use, gravitational forces on the cover portion retain it in place, with a gap defined between the cover portion and the tray portion that contributes to a resultant shape of the substitute product after the bread dough rises and is baked.

The present invention relates to a process for manufacturing a dough base, particularly for a dough base, which is a pie or a pizza dough. The claimed process comprises a step, wherein the pressing surface is vibrating with an ultrasonic frequency during the pressing step.

A method for forming a donut by manipulating dough. This method includes forming a first tip located on a first side of the dough and forming a second tip located on a second side of the dough, manipulating the dough into a partially arc shaped configuration wherein the first and second tips are held pointing outwardly, placing an object within the arc, wrapping the second tip of the dough around the object, crossing the second tip over the first side of the dough forming a hole in the dough where the object is located, removing the object from within the arc, and wrapping the tips around the side of the dough and through the hole and rubbing the dough to smooth hanging tips. The dough is completed to be formed in a one-piece round shape resembling a circle.

A method for forming a donut by manipulating dough. This method includes forming a first tip located on a first side of the dough and forming a second tip located on a second side of the dough, manipulating the dough into a partially arc shaped configuration wherein the first and second tips are held pointing outwardly, placing an object within the arc, wrapping the second tip of the dough around the object, crossing the second tip over the first side of the dough forming a hole in the dough where the object is located, removing the object from within the arc, and wrapping the tips around the side of the dough and through the hole and rubbing the dough to smooth hanging tips. The dough is completed to be formed in a one-piece round shape resembling a circle.