An apparatus (e.g., a conveyor system) configured to transport dough through a plurality of substations as described herein. The plurality of substations provides for the handling (e.g., cut, shape, flatten, proof, etc.) of the dough, which has been fermented for eighteen to twenty hours before beginning the baking process, without excess flouring.

An apparatus (e.g., a conveyor system) configured to transport dough through a plurality of substations as described herein. The plurality of substations provides for the handling (e.g., cut, shape, flatten, proof, etc.) of the dough, which has been fermented for eighteen to twenty hours before beginning the baking process, without excess flouring.

A vertical household noodle maker includes a base, a stirring container connected to the base, a stirring rod longitudinally arranged in the stirring container, an extrusion cylinder horizontally arranged at one side below the stirring container, a spiral rod arranged in the extrusion cylinder, an extrusion die and a control unit. The stirring rod includes a rod body and a stirring blade. The motor rotates the stirring rod and the spiral rod, and a feeding inlet in communication with the extrusion cylinder is provided at a bottom of the stirring container. An inner wall of the stirring container is provided with a cutting rod, and a projection of the cutting rod at least partially overlaps with a projection of the stirring blade in the horizontal direction when the stirring blade is driven by the motor to rotate to a position of the cutting rod.

Disclosed is an apparatus for making a pastry in the shape of a cone, including a base carrying a plate, a cone holder removably mounted on the plate, at least one conical mold removably mounted on the cone holder, and a guide to guide a tool for depositing a preparation intended forming the pastry. The guide and cone holder are arranged so the depositing tool and the conical mold move with respect to each other to deposit, on the mold, the preparation to become the pastry to obtain at least one cone of the preparation formed around the conical mold. Also disclosed are equipment including the apparatus and the depositing tool, a method for making a pastry in the shape of a cone from a preparation intended to become the pastry by using the apparatus or the equipment, as well as the pastry in the shape of a cone.

A system is provided for conveying dough along a conveying section, and the system comprises an elongate dough-conveying element that defines the conveying section. The dough-conveying element comprises a dough-supporting region that forms a supporting surface for dough conveyable or to be conveyed by means of the system, and at least one lateral region extending laterally along the dough-supporting region in the longitudinal direction of the dough-conveying element. The at least one lateral region is movably disposed or formed, in particular pivotally disposed or formed, relative to the dough-supporting region. Furthermore, the dough-conveying element exhibits flexurally-rigid material behavior in the vicinity of the dough-supporting region and resiliently-extensible material behavior in the vicinity of the at least one lateral region.

A system is provided for conveying dough along a conveying section, and the system comprises an elongate dough-conveying element that defines the conveying section. The dough-conveying element comprises a dough-supporting region that forms a supporting surface for dough conveyable or to be conveyed by means of the system, and at least one lateral region extending laterally along the dough-supporting region in the longitudinal direction of the dough-conveying element. The at least one lateral region is movably disposed or formed, in particular pivotally disposed or formed, relative to the dough-supporting region. Furthermore, the dough-conveying element exhibits flexurally-rigid material behavior in the vicinity of the dough-supporting region and resiliently-extensible material behavior in the vicinity of the at least one lateral region.

A kit for molding and storing malleable foodstuff includes (a) a molding tube; (b) a plunger slidable within the molding tube for tamping foodstuff received therein to form a shaped food article corresponding in shape to an interior of the molding tube; and (c) at least one storage tube sized and shaped for storing the shaped food article therein with reduced surface area contact relative to the molding tube.

A kit for molding and storing malleable foodstuff includes (a) a molding tube; (b) a plunger slidable within the molding tube for tamping foodstuff received therein to form a shaped food article corresponding in shape to an interior of the molding tube; and (c) at least one storage tube sized and shaped for storing the shaped food article therein with reduced surface area contact relative to the molding tube.

A method for producing dry pasta comprising the steps of: preparing with durum wheat flour, or soft wheat flour, and water a dough having humidity comprised between 25% and 35%; placing the dough in a chamber in which a vacuum is created comprised between 0.1 bar and 0.5 bar; pushing the dough through a drawing device by applying to the dough pressure comprised 80 bar and 110 bar, to obtain food pasta in the form of units of long pasta or units of short pasta; conveying and delivering said pasta to a dryer; drying said pasta in said dryer until the humidity of the pasta is not greater than 12.5%, said drying including heating said pasta in said dryer to a set temperature and maintaining the pasta at said set temperature for a set interval of time; extracting said dried pasta from said dryer;
wherein said heating is obtained by passing the pasta inside an oscillating electromagnetic field having a frequency comprised between 10 MHz and 100 MHz.

An apparatus for producing dry food pasta including a kneading and drawing device configured for producing both long pasta and short pasta, a first dryer configured for drying long pasta produced by said kneading and drawing device, a second dryer configured for drying short pasta produced by said kneading and drawing device; said first dryer and said second dryer are equipped with a plurality of pairs of electrodes between which an electromagnetic field oscillating at a frequency comprised 10 MHz and 100 MHz is created by a generator of oscillating electromagnetic field.

A system for conveying dough along a conveying section comprises at least one dough-conveying element that defines a conveying section of a defined total length. The conveying section has a first conveying section portion, in which dough conveyable along the conveying section can be placed on the dough conveying element, a second conveying section portion connected downstream of the first conveying section portion, in which the cross-sectional geometry of the dough conveyable or conveyed along the conveying section can be altered, and a third conveying section portion connected downstream of the second conveying section portion, in which conveyable or conveyed dough with an altered cross-sectional geometry can be conveyed towards a transfer region, in which the conveyable or conveyed dough can be transferred to a dough-processing system that can be or is connected downstream of the system.